Your “kitchen scraps” potentially could become your next best-selling dish on the menu. A perfect example of this is fish cheeks. A cheap “leftover” part of fish that is often used to make stock, the cheeks are actually the most delicate and tasty part of the fish. These under-praised gems are high in fat and cook down to a flaky, moist piece of fish that is full of flavor. In particular, grouper and snapper cheeks are a house favorite. At SHIKANY we serve a Grouper Cheek Crepe with Citrus Oyster Mushroom Concasse, Lavendar Calabaza Mousse and Bacon Powder.
With the proliferation of nose-to-tail chefs embracing whole animal cookery, this now “cheap-eat” will likely increase in price as demand soars, so get them while you can.