Seafood · Fresh
Silver carp head
Also called bighead carp head, fathead carp head, pang tóu yú, yong yu tou
The large, meaty, gelatin-rich head of a silver or bighead carp, split ready for steaming; sold fresh or frozen at Chinese fishmongers and Asian supermarkets.
- A kind of White fish fillets
What can replace it
- T2 · GoodSalmon
Salmon gives rich, firm flesh and turns beautifully silky, but you lose the carp's soft, gelatinous collar and cheek — the parts the dish is really about.
- T2 · GoodSea bass
A bass head is milder and less gelatinous; the sauce still works but the dish reads as a cleaner, less funky fish.
- T3 · In a pinchTrout
Trout heads are small, so you'll want two or three and the flesh is finer — the texture will be fragile and the cheeks gone.
Cook with Silver carp head