Fish Heads and Cucumber Muchim

Yeah, this is another of those outside the American norm type meals.  You were warned.

Having moved to the east coast means there is lots of fishing available, particularly in the Chesapeake Bay.  Some fish have fairly limited seasons and most require a good size boat.  Enter the charter boats.  We first went fishing with the Sally T thanks to a deal on Groupon.  The boat wasn't too crowded and we came home with a good mess of Spot and Croaker.  So when Striper season opened, we checked Groupon and there was a deal on Striper fishing with the Sally T.  With Striper you have a limit of 2 fish and only 1 over 32 inches long.  There were more people on the boat this time and lots of charter boats and private boats in the area.  Yes, Striper season is a big deal here.

We both caught nothing.  There were only 4 fish caught on the boat and one gal on the other side of the boat caught all of them.  Between her and her boyfriend they each had their limit.  One of the services on the Sally T is that a crew member will clean your fish and bag them for the trip home.  I was talking to the crewman while he was doing her fish.  He put the heads to the side but the scales and entrails went into a bucket.  I asked about the heads and he said he takes them to his mother, a Korean.  He then shrugged and said, "Asians".  After hearing that we use the heads and that we think they are way under utilized in the US he gave me two of them.

Striper heads ready for the grill

Most people seem to freak out about fish served whole because the the eyes.  They seem to think the fish is watching them and judging them.  I will admit I get a bit tickled every time I hear someone say their meal is watching/looking at them.  Eating fish heads will have the same issue.  My view point is if they want to lose out on all that succulent meat then more for me.

To prepare the fish heads, all you have to do is rinse them, dry them, and grill them.  No seasoning is needed.  The smoke from the grill will lightly permeate the meat enhance the flavor without being overwhelming.  It doesn't take very long if cooking with direct heat.

Cucumber Muchim (Oi Muchim) is a Korean spicy cucumber salad.  Oi is cucumber and Muchim means mixed in seasonings.  It is like cucumber kimchi without the fermentation.  It is a cool crunchy dish with a nice spicy flavor.

Cucumber Muchim from Grand Mart

Cucumber Muchim is quick and easy to make and can be adjusted to suit the level of spiciness that you prefer.  It can be eaten at room temperature or chilled.  We prefer it chilled.

Cucumber Muchim (Oi Muchim)

2 Cucumbers, pickling size or 1 English cucumber
2 tsp rice vinegar
1 Tbs gochugaro (Korean hot pepper flakes)
1 green onion, chopped
1 tsp sesame oil
1 tsp toasted sesame seeds
1 tsp salt
1 clove garlic, minced
4 baby carrots, julienned (optional)

This can be made in a couple of ways.  First option, cut the cucumbers into bite size pieces.  These can be wedges, rounds, or half rounds.  Sprinkle the salt over them and lightly toss.  Let them sit for 15 - 20 minutes and pour off the liquid.  Mix the rest of the ingredients together and add them to the cucumbers and toss.  Eat as is or chill before serving. 

The second way is even simpler.  Cut the cucumbers as in the first option.  Mix all the other ingredients together and taste.  Make adjustments as needed then add to the cucumbers and toss.  Eat as is or chill before serving.

The julienned carrots are not found in most of the recipes I've seen online.  The carrots were in the package I bought at Grand Mart.  I don't recall if it had the carrots when I was in Korea or not.  There is a fairly even divide between the two options online which is why I did both.  I tend to use the first option.  I find any left over will have better flavor the next day since it won't be diluted by the water that sweated out of the cucumbers.  If you will have enough people that it will all be eaten then the second option will be fine and will come together quicker.

Grilled fish head, cucumber muchim, grilled asparagus

So, what do you think?  Are you ready to try a grilled fish head?  I must say, there is a surprising amount of meat on a fish head.  The tastiest is the cheek meat.  You really should try a fish head or eat the head on your served whole fish.  The cucumber muchim works well with grilled fish head or any other meat, as a simple snack, or simply as a side with rice.  Give them a try.

Uncle T