This recipe is for the days you get the elusive full bin!
A full bin is a lot of fish, when you start looking at the full yield from one snapper you have a good week’s worth of food and recipes to get through.
This recipe will use all your heads up in one go and keep for up to 7 days.
I scale my fish in the back paddock to save the mess but it’s just as easy to get it done out at sea, scaling the whole fish is key to maximum utilization, after you’ve gilled and gutted the fish lob of the heads, smaller fish you can cut from the wing back to the top of its head, on both sides then flip the fish so the dorsal fin is facing you grab the head and the body and bend it back on itself to release the head.
Larger fish you might need to cleveer through the spinal cord to then break the head.
Recipe by: Tim Nightingale – x_kilometres
Prep Time: 20 minutes
Cook Time: 60 minutes
Feeds: 4 as snacks
Difficulty: 3/5
Part of fish: Heads
Ingredients:
- 14 snapper heads
- sea salt
Aromats for stock:
- Fennel herb
- Macadamia
- Bay leaf x3
- lemon zest x 1 lemon
- thyme x 1 bunch
- dry chilli x 3
- water 6L
Method:
- Rinse heads under running water until it runs clear.
- Add aromats and bring your pot to a rapid simmer, as soon as it is simmering turn the pot down to a gentle simmer.
- Cook your heads for about 10 minutes or until the flesh is just flaking from the bone, you don’t want to over cook the flesh or your tarrine will be to dry and not have the desired texture.
- As you’re picking the meat of the heads you will be reducing your pot to 1/6 of the original volume.
- The collagen in the liquid is what will help set your terrine overnight and this is going to give a massive umami kick.
- Line a mould with cling film I used a long Sistema clip container.
- Mix all the meat and other ingredients into the bowl and taste for seasoning.
- Fill the lined mould and use another Systema container the same size to weigh down the mix, I cling filmed the two containers together to add extra weight.
- Let sit in the fridge over night or for at least 6 hours.
- The next day slice it and eat on a toasted bit of sourdough or set a slab on any antipasti board.
