Walk into any upscale restaurant and you’ll see folks dropping serious cash on filet mignon, that coveted cut that melts in your mouth but barely whispers flavor. Meanwhile, seasoned chefs know a secret that would make your wallet weep with joy. They’re quietly serving fish cuts that cost a fraction of premium beef but deliver exponentially more taste and complexity.
Choosing less-expensive fish doesn’t mean compromising on flavor. In fact, many professional kitchens are discovering that the most overlooked and underpriced cuts of fish offer some of the most incredible dining experiences you can imagine. These hidden gems have been keeping chefs excited and diners surprised across the culinary world.
Fish Collars: The Buttery Secret Behind the Gills
Picture this: Fish collar is the bony triangle of buttery meat hidden between the fish’s gills and the rest of its body. While it may look unglamorous next to a pristine fillet, tuna collar is not only packed to the gills (pun intended) with incredible nutrients, but provides some of the most flavorful meat on the entire animal.
“Collars are a great and affordable cut that is often overlooked but can be a delicious appetizer”, according to seafood experts. [The] flesh is very, very delicate, tender, and here’s the kicker – it’s a lot less expensive than the fillets of salmon.
The collar contains a significant amount of fat and collagen which both impart a buttery, rich, umami flavor. The meat around the head and collar is always fattier and has a finer, firm flake compared to the rest of the fish.
Fish Cheeks: The Scallop Impersonators
Most diners have no clue that fish cheeks come from the meat right below the fish’s eyes. These tiny morsels pack an incredible punch that would make even the most expensive cut of beef jealous.
These little morsels of goodness are tender and delicate with a subtly sweet flavor that you don’t want to miss out on. The mildly sweet flavor they possess is akin to sea scallops, making them incredibly versatile in the kitchen.
Since the cheek muscles aren’t overworked, they get very tender when cooked, and have a melt-in-your-mouth quality. Chefs often describe the texture as a cross between the flakiness of a well-cooked fish fillet and the smoothness of scallops.
For the cheeks to be worth harvesting and selling, they must come from a large species of fish, such as Alaskan halibut, grouper, cod, and lake trout. The catch? Each fish only has two cheeks, they can be hard to come by.
Salmon Steaks: The Juiciest Alternative
“There are salmon steaks, bone-in steaks, which are more common at the supermarkets than collars, [and] I believe, generally cheaper”. He explained that in the seafood world, the term steak refers to cross-wise slices from the fish’s body which include the skin, spine, and other bones.
“I think they’re tastier when you’re cooking it on the grill or even in the oven.” As a bonus, Fantasia said, salmon steaks hold together well, which makes them a great choice if you love to grill fish.
The bone-in nature of these cuts means they retain moisture better than fillets during cooking. That translates to juicier, more flavorful results that rival any premium protein.
Fish Belly Strips: The Toro Experience
If you’re a fan of sushi topped with toro –- melt-in-your-mouth, fatty tuna belly –- you’ll be delighted to know that tender, rich fish bellies can be among the more affordable fish cuts. This is because historically, the belly strips were the edges left over after the more-sought-after filets were cut from the fish.
They may look like scrap pieces, but don’t let that put you off – behind their plain looks is a wealth of flavor. “Sometimes we’ll sell what are called belly strips, which are the belly edges that have some connective tissue, but once you roast them, they melt in your mouth”.
People are familiar with tuna belly, but other species of larger fish also have belly meat that is fatty and flavorful. These cuts deliver restaurant-quality richness at bargain prices.
Pollock: The Versatile Canvas
“Wild Alaska Pollock is your quintessential lean white fish.” Its mild taste and flaky texture allow you to “treat it like a blank canvas for your favorite flavors and integrate it into everything from tacos to stew or curries”.
Littley also noted that pollock is a great choice when making chowders or fish pies, and said it takes well to breading and frying, too. To sum it all up, pollock is an outstanding everyday option, and thankfully, its affordability is just one of the many reasons why it is so great for cooking at home.
Pollock is a fantastic budget-friendly fish, commonly used in fish sticks and sandwiches. Pollock’s wide availability and sustainable fishing practices make it a responsible choice for seafood lovers.
Rockfish: The Bold Flavor Surprise
“Rockfish is one of the flakiest, most flavorful white fish options from Alaska. It’s quite affordable – making it a popular species on the West Coast! Unlike many white fish, rockfish has a bold flavor profile, reminiscent of a species like Atlantic mackerel, though rockfish is much leaner”.
She also told us it is a forgiving fish for people new to cooking seafood and it goes great in recipes featuring dynamic textures and tastes. Straight from fisheries even further north, Alaskan rockfish is another “lower cost but amazing fish,” says Clevenger. With mild, white meat and a slightly sweet flavor, rockfish can be compared to species like cod or even halibut.
Skate Wing: The French Delicacy
For example, skate wing –- the fleshy fins of certain types of rays –- are a well-known delicacy in France, but little known in the U.S. And while a skate may not look like a conventional fish either in the water or on the plate (the wings have long, thin pieces of cartilage rather than bones), its firm, flavorful white flesh hits all the right notes for adventurous eaters.
Skate wing offers a unique texture that’s simultaneously tender and meaty. The cartilage structure makes it easy to work with, and the flavor is clean and oceanic without being overly fishy.
Whiting: The Family-Friendly Choice
Its availability and reasonable price make it a popular choice for families. When considering affordable seafood, whiting offers both taste and value. This underrated fish delivers clean, mild flavors that work beautifully in everything from fish tacos to elegant preparations.
Whiting’s delicate texture and subtle taste make it an excellent introduction to seafood for those who typically shy away from “fishy” flavors. It’s particularly wonderful when simply grilled with lemon and herbs.
Hake: The Mild-Mannered Marvel
Hake is an affordable and mild-tasting fish, perfect for those who prefer less ‘fishy’ flavors. It’s highly adaptable in the kitchen, suitable for baking, poaching, or frying. Hake’s availability in many markets ensures it’s a convenient choice for seafood dinners.
Its lean protein content makes it a healthy option, supporting heart health and muscle growth. If you’re looking for a cost-effective and versatile fish, hake should be on your shopping list.
Smelt: The Tiny Powerhouse
Smelt is a hidden gem for seafood lovers looking to eat well on a budget. These small fish pack incredible flavor and are typically enjoyed whole, making them a sustainable choice that uses the entire animal.
Their delicate size means they cook quickly and evenly. Pan-fried smelt with just a touch of flour, salt, and lemon creates an incredibly satisfying meal that costs pennies compared to premium cuts.
