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BBB asks third parties who publish complaints, reviews and/or responses on this website to affirm that the information provided is accurate. In Thailand, for example, a few drops of fish sauce are added to lend the broth of tom hua pa (fish head soup) a pungent, umami-loaded depth.BBB Business Profiles may not be reproduced for sales or promotional purposes.īBB Business Profiles are provided solely to assist you in exercising your own best judgment. Merchants and immigrants brought this fish head curry to neighboring Malaysia, Singapore, and Thailand, where locals created their own versions. The taste is brighter than the creamy curries in northern India, but richer than the Bengali fish head curry due to the addition of coconut milk. Your Tropical fish store at Fish Heads Aquatics Inc We have a contact telephone number and address Find the nearest Tropical fish store and make an. The head of red snapper is stewed in this heady concoction with okra and eggplant, also common in local cuisine.
And coconut milk, ubiquitous in Keralan food, balances the heat from the spices. Tamarind juice is added to give the dish a sweet-tangy note. The generic word “curry” doesn’t reflect the variety of local ingredients used for the recipe, as is typical with the best curries from around the world. People tear a square off a piece of freshly baked flatbread, soak it in the collagen-infused sauce, and make sure they don’t waste anything on their plate.įish head curry, eaten widely throughout Southeast Asia, is especially popular in the fertile southern Indian state of Kerala, where it’s known as meen curry. In northern China, the head of a more boldly flavored carp is braised in a richly spiced soy sauce (yú tóu pào bǐng, 鱼头泡饼, or fish head and flatbread). The hot, crunchy vinegar-pickled chili gives your palate a heated kick, and the fermented bean adds an earthy savoriness to the dish. In the central province of Hunan, where people dread non-spicy food, butterflied whole fish heads are steamed with chopped chili and fermented soybeans (duò jiāo yú tóu, 剁椒鱼头, or fish head in chopped chili). People take their time to pick at the soft meat, chew the brittle bone, sip the oozy fat, and slurp the porous tofu and gelatinous bean noodles.Įven in drier inland areas, fish heads are popular. On the southeast coast, for example, the meaty head of silver carp, a mildly sweet freshwater fish abundant in this area’s river network, is braised in a clay pot with tofu and bean noodles with very light seasoning to preserve the original flavor of the fish (called yú tóu dòufu bāo, 鱼头豆腐煲, or fish head and tofu stew). The preparation methods vary widely depending on local food preferences and agricultural practices. Fish heads are relished in many regional cuisines in China.
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