Fish cheeks are an underrated cut in Western cuisine

Normally, when ordering fish at a restaurant or buying it to cook at home, you choose a fillet or steak. The cheeks, on the other hand, are tender and delicate, and are often eaten on special occasions in Asian cuisine.

They come from the flesh located just below the eyes. Their size varies depending on the fish, but they are usually quite small. To be worthwhile to collect and sell, they must come from large species, such as Alaskan halibut, grouper, cod, or lake trout. A serving typically includes one to two cheeks per person, and since each fish only has two, they are difficult to obtain. They are not usually found in supermarkets, so you have to look for them in fishmongers or restaurants that serve them.

They're very versatile, although they cook quickly and should be kept a close eye on. The ideal point is medium-rare, which results in a tender, flaky texture. Cooking them beyond that point makes them hard and rubbery. Because the cheek muscles are barely used, they become very tender when cooked and melt in your mouth.

Their slightly sweet flavor is reminiscent of scallops, so they work well in almost any recipe that calls for fish fillets. They're delicious with a lemon and herb butter sauce, or drizzled with garlic and thyme butter. They can also be pan-fried for a refined take on classic fish and chips, or sprinkled with lemon juice and dipped in tartar sauce.

When they appear in a fishmonger's or a restaurant, they're worth a try.