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Frequently asked questions
What are fish cheeks?
Fish cheeks are the small, tender nuggets of meat taken from the hollow just beneath a fish’s eye socket. They’re considered a delicacy because of their rich flavor and silky texture — often compared to scallops or the “filet mignon” of the fish.
Which fish have the best cheeks?
Large fish like halibut, cod, grouper, monkfish, and tuna have the most prized cheeks because they’re big enough to cook and plate easily. Smaller species also have delicious cheeks, but they can be fiddly to extract.
How do fish cheeks taste compared to regular fillets?
They’re usually sweeter, more tender, and fattier than the loin or fillet. The muscle is used for constant movement (helping the fish open and close its mouth), which makes it very soft and succulent when cooked.
What’s the best way to cook fish cheeks?
Because they’re small and delicate, fish cheeks are best cooked quickly over high heat — pan-seared, grilled, tempura-fried, or lightly braised. Overcooking will dry them out, so fast cooking methods help preserve their silky texture.
Are fish cheeks sustainable to eat?
Yes — cheeks are often an underutilized cut. Using them reduces waste and adds value to each fish harvested. Many chefs highlight cheeks as a sustainable choice because they turn a part of the fish that’s often discarded into a luxury ingredient.