Fish Cheeks are the Underrated Cut of Meat You’re Missing Out On
For the cheeks to be worth harvesting and selling, they must come from a large species of fish, such as Alaskan halibut, grouper, cod, and lake trout. Even then, a portion size is typically one to two cheeks per person, and since each fish only has two cheeks, they can be hard to come by. You probably won’t find them at the supermarket, but instead will have to scour fishmongers or find a restaurant that serves them. …
