Unlike the rest of the world, Americans tend to throw out the fish head when cooking, but it doesn't need to be this way. You don't know what you're missing.

2. Make the first cut. Make a diagnol cut from the top of the fish’s head, behind the pectoral fin, and down to the belly. You should feel the knife contact the backbone, and that’s how you know the ...

it could become your new favorite cut of fish. To help us guide you through the ins and outs of a tuna's head, we spoke with celebrity chef and fisherman, Andrew Zimmern, about what it takes to ...