Heads

Heads are one of the most overlooked cuts in seafood — on a grouper or snapper, they can carry a quarter of the fish's weight, and most of that gets thrown away. Simmer one down for a stock richer than bones alone, or roast it whole and pick the cheeks, collar, and jowl — some of the sweetest meat on the fish.

Vacuum sealed in a 5-mil bag built for bone-in product. Frozen Fresh, hook and line caught in Gulf waters.