One of the most famous Russians soups, dating all the way back to the 17th century – called ukha – is made using whole fish heads, eyes and all! Įven in Spain, chefs frequently use fish eyes to thicken and flavor sauces and broths because they contain a gelling agent. In Russia, soups and broths are common food staples. In China, home cooks and chefs alike commonly serve the entire fish as a main course, reserving the eyeballs for the most honorable guest. In fact, the heads and tails are a sign of good luck. In these cultures, every part of the fish is either eaten or utilized in some way. In many Asian countries, fishing is a mainstay. For the rest of the world, however, this is far from the case. Our fish markets and meat counters generally offer only clean, prime cuts. In the west, we tend to keep a comfortable distance between ourselves and our food. Moreover, as western palates become more adventurous, once over-looked ingredients like fish eyeballs become increasingly eye-catching! Who Eats Fish Eyeballs? Using more parts from the fish we already catch can help solve our huge food waste problems.
With nutrients like protein and omega 3 fatty acids, they’re surprisingly good for you, too.
Fish Eyeballs contain delicious umami flavor. Would you eat a fish eyeball? In western culture, we generally avoid food that can look at us! However, in places like China, Russia, Sri Lanka, and more, fish eyes are a popular delicacy.
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