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Had a friend /neighbor make this using sandbass heads, and body after the fish was fillet.Heads and body was all they wanted..no fillets..
They brought this over to me later..My wife and I ate this and it was AWESOME ..!She was very shy from the heads with eyes looking back at her..when she tried it she ate it all up..It was tender and not at all what this old country boy thought it would be..Try it and you will like it..!

The heads cook all through and fell apart..If that's what you want; or just use them as a seasoning for the fish broth.
Their is lots of fish meat in there from the fish head and body..You would not think so but there is..

Yeah!After I posted my recipe many people said that Chinese people eat everything,even someone told me that he will never eat it even when someday he have noting to eat......So I am so glad you told me that.About them I just want to say,that's their loss!

I have tried fishheads, Highly over rated............

Do you like it?

i was n HEB ystrdy and saw talapia fish heads, along with the talapia...i askt the guy what the [censored] r those...he said they make soup out of them...???...fish head soup???...raised n Texas and never herd of that...turtle soup yes, fish head no

Not really I think it more of an acquired taste, maybe if you grew up with it. My wife is Asian I try/eat most things, I have tried the pigs blood soup, dried fish, etc.

Just for me I thought the fishhead was too much work for too little food, and plus I am not big into rice/noodles.

I was in hotel one morning in Manila and they had breakfast buffet, I opened up one of the dishes and it had about 20 fried fish head in there, I just laughed and went on to the next dish.

Go to an Asian grocery store, all kinds of strange items there. Fish head, duck tongues, live frogs, pig rectums, all types of testicles.

Carp is actually good. I usually cut out the blood section but some folks like the more iron taste. Just takes some work getting around bones if filleting compared to other fish but cooking whole takes care of that by just pulling off the bone. No different than eating meat from a whole chicken but then again folks nowadays are into chicken tenders.

I know some folks get turned off by carp because it is a bottom feeding fish. Ummm....so is catfish. That being said, I still like bluegill as my favorite. Fried fins and all.

The head has some of the best meat but just smaller amount, the cheeks being one of the best parts. For soups, the head imparts great flavor. Whether you get squeamish by a pair of eyes staring at you, can't help you there.

A trip to an Asian market is a great education in how to utilize all parts of an animal. Sadly, we have gotten so used to marketing, packaging, and added color/flavor, we view the real stuff as bizarre. To me added orange coloring to salmon is bizarre. For those who do not know, the farm raised salmon is a gray color. Remember that the next time you eat the salmon roll from the all you can eat sushi buffet.

So man (woman) up and bring on the fish head soup! At least it is real.... Just not so much msg please.