Monday, July 24, 2006
Fish heads are a delicacy in Japan, especially when they are from large fish such as blue-fin tuna and bonito. I found this head at a fish market in Misaki, Kanagawa prefecture. There is a wooden tag attached to the nose of the fish reading "Reserved for the restaurant Kaneko." Cartilage, cheek, and even eye balls are served for the Japanese dish "kamayaki."