Though they look a bit gruesome, fish heads are not so very strange outside of American cooking. The Cornish make sardine heads poke out of the pastry in stargazy pies, the Chinese boil them into stews and casseroles, and all across southern Asia, they're folded into curries and rice dishes. After actually eating a fish head, it's crazy to think that, in America, most of them get tossed into the trash bin. So full of sweet, rich meat, they are the aquatic equivalent of bone marrow. And like swabbing the marrow clean from a shank bone, the best part of eating a fish head is how primordially real it can get.