Stewed Fish Head
Stewed Fish Head is a classic Chinese dish, particularly popular in Cantonese and Hunan cuisines, featuring a fish head (often from a large carp or grouper) slow-braised in a savory, aromatic sauce. Typical ingredients include the fish head, ginger, garlic, fermented black beans, soy sauce, and sometimes tofu or vegetables, all simmered until the collagen-rich head becomes tender and the flavors deeply meld.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats, providing a good source of omega-3 fatty acids, collagen, and minerals like selenium and phosphorus. A typical serving contains roughly 250-350 calories, depending on the sauce and added ingredients.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 850 mg |
| Omega-3 Fatty Acids | 1.5 g |
| Collagen | Significant (from fish head connective tissue) |
| Selenium | 45 mcg |
| Phosphorus | 320 mg |
| Vitamin B12 | 3.2 mcg |
| Niacin (B3) | 5.8 mg |
| Vitamin D | 2.1 mcg |
| Iron | 1.8 mg |
Per 1 serving (about 300 g, including fish head, sauce, and some broth) · estimated, varies by recipe
💡 What's interesting
Culturally, the fish head is prized in Chinese cuisine for its rich, gelatinous texture and symbolic association with prosperity and intelligence. Nutritionally, it's a standout source of collagen, which supports skin and joint health, and the slow stewing process helps extract these beneficial compounds into the broth.
