Yea Bill, I'm here. Not sure where!
Ah, Lingcod cheeks. Halibut cheeks! Great stuff. As far as I am concerned that's the best part of a Ling or Halibut. A lot of other folks feel the same way but not all. Too me it's the texture difference, not the flavor. They all taste like Lawry’s Garlic Salt anyway. :wink: Cheeks kind of have a stringy more firm texture.
I don't feel Salmon cheeks are as good as the ling or halibut and they are much smaller proportionately. A 24" just legal ling has larger cheeks than a 30lb. chinook.
My favorite way to cook cheeks is to season them with your favorite seasoning salt then place them in a bowl of bread crumbs. Shake them around a bit to get them coated and place them on a dry plate (I usually use paper plates). Put an adequate amount of cooking oil in a pan and get the oil real hot and then add the cheeks. The trick is to get the oil hot before you add the cheeks. I use an electric stove and usually cook them at 4 or 4&1/2. Brown on one side (approx. 2 minutes or until golden brown) and then turn and brown the other side. You're in for a treat!
Lingcod cheeks are so different that I often times cook them up with eggs over easy and home fries for breakfast. Enjoy them as much that way as I do sausage.
Over the years when I have taken them up to Brad's, both his and my young daughters have referred to them as nuggets. Have not yet to find anybody that didn't like them.
When it comes to bread crumbs, I use Progresso Plain bread crumbs. I do not use the Italian, low fat, Ranch, BBQ, Organic or whatever they have to offer these days.
I do my razor clams the same way these days except I do not use any seasoning and fry them in butter. (Low fat, low cholesterol). :grin: Have not had a complaint on my razors anywhere either.
Dan
Day 5