They are often included in lists of the strangest foods in the world, or used in reality shows as an extreme culinary test to which contestants are subjected: we are talking about fish eyes, a part of the animal that is often discarded, but which is actually rich in flavor and nutrients. In various parts of the world, especially in Asia, but also in New Zealand, Latin America, and Russia, they are the protagonists of traditional dishes and are commonly found in food markets or traditional supermarkets, as in Japan, not without the amazement of some tourists. In Western cuisine, eyeballs appear especially when the head is present, although in many cases their use is discouraged because they could impart a bitter note to preparations, especially broths and stocks. Eating fish eyes is certainly not part of our habits, but that does not mean they are an ingredient to be underestimated. Let's go and discover them.
What Do Fish Eye Look and Taste Like?
Larger or smaller, depending on whether it's tuna or sardine, fish eyes are composed of a soft, gelatinous outer shell and a harder, opaque center, which isn't always consumed. Their flavor is distinctive, with more or less saline notes, reminiscent of the typical umami savoriness : their virtue is that they absorb the flavors of the ingredients they come into contact with, thus transforming into a rich morsel. Nutritionally, eyes contain primarily proteins and omega-3 fatty acids, reflecting the characteristics of the fish species from which they are derived.
How Are They Eaten?
And here's the surprise: eyes prove to be decidedly versatile in the kitchen: they must be eaten very fresh, which is why they're a must-have in seaside locations, where fish is an everyday staple, with no waste, even the offal being given a boost. Let's see the main ways to bring them to the table.
Boiled
Boiled eyes are the most popular version in the world. This method can also be used at home, when we use fish trimmings to make broths that also include the head, which, we remember, is particularly tasty, so much so that it is a must in fumets and bisques . Furthermore, the cartilaginous parts of the eyes melt with prolonged heat and become a natural thickener. In Japan, madama, or tuna eye, appears in restaurants, which is most often served boiled for a few minutes in mirin and soy sauce.
Grilled or Oven-Roasted
This cooking technique usually involves using the whole fish, including the head and tail, to showcase the freshness and visual appeal of the product. The eyes are then cooked (and enjoyed) along with everything else. In Eastern cuisine, it's the seasonings that enhance these recipes, with the fish—mostly white fish —enriched with spices, sweet and sour sauces, and combinations that enhance the delicate flavor of the flesh, such as garlic and lemongrass.
Fried
Typically, when frying fish, the heads are removed and then immersed in boiling oil, but this isn't a general rule. For example, if the fish are small, they are often fried whole and the eyes are eaten in one bite, as is the case with smelts, whose main characteristic is their very large eyes compared to the rest of their body.
Steamed
In soups, stews, or braised dishes, it's not uncommon to use the whole fish or the head, eyes included, to flavor. In Malaysia, a very popular dish is fish head curry, which consists of a fish head immersed in a spicy sauce and served whole, with the eyes transformed into a concentrate of coriander, cumin, ginger, and tamarind.
Raw and Marinated
Fish eyes are rarely eaten raw, but when handled by expert hands, they are considered a true delicacy. This is the case with tuna in Japan, where the eyes are marinated and then served as a complement to a sushi platter.
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