Smoked Fish Head
Smoked Fish Head is a traditional Chinese delicacy, particularly popular in coastal regions like Guangdong and Fujian. The dish features fresh fish heads, often from carp or sea bass, marinated in a blend of spices and then smoked over tea leaves, rice, or wood chips until they develop a rich, amber color and a distinctive savory-sweet aroma.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats, particularly omega-3 fatty acids from the fish, while being very low in carbohydrates. A typical serving provides a good source of vitamins B12 and D, along with minerals like selenium and phosphorus, with a calorie range of approximately 250-350 kcal.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 28 g |
| Carbs | 2 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 480 mg |
| Vitamin B12 | 4.5 µg |
| Vitamin D | 3.2 µg |
| Selenium | 35 µg |
| Phosphorus | 280 mg |
| Omega-3 (EPA+DHA) | 1.2 g |
| Potassium | 350 mg |
| Zinc | 1.8 mg |
| Niacin (B3) | 5.5 mg |
Per 1 fish head (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, smoking fish heads is a preservation method that transforms a humble, often discarded part into a prized appetizer or snack, reflecting a philosophy of using every part of the ingredient. Nutritionally, the fish head is rich in collagen and healthy fats, making it a nutrient-dense choice compared to leaner fish fillets.
