How to Cut Fish Cheeks

On medium to larger fish, such as trout, walleye or halibut, cheek flesh is a tasty and budget conscious part of the fish that can be consumed. The the cheek flesh (or medallion) can be found sitting under the cavity where you'd presume the cheeks to be. Some people consider this to be a really choice part of the fish. Cutting fish cheeks is quite easy to do.


  1. 1
    Set down a suitable cutting board.
  2. 2
    Place the fish on the board. It should be a medium to large fish, to make this worthwhile.
  3. 3
    Take a knife. You can use a good quality, sharp kitchen knife or a fish filleting knife.
  4. 4
    Cut off the whole head off the fish. The cheeks are located in this portion of the fish, above the mouth and below the eyes of the fish.
  5. 5
    Using the knife, remove the two outer sides next to the fish's mouth. Within you should find the little cheek medallions.
  6. 6
    Cook as required. They are nice lightly sauteed with a little salt or favorite seasoning added first. They are also a tasty addition to fish chowder.


  • Fish cheeks can be removed either before or after cooking. If you'd rather season the cheeks directly, then cook them, then remove them while raw.

Things You'll Need

  • Fish (medium to large size)
  • Cutting board
  • Kitchen or fish filleting knife

Article Info

Categories: Pictures | Food Cutting Techniques