If the fish head is intended to be double-boiled (I'll explain about double-boiling in due course) for its therapeutic value, it should not be chopped or cut into pieces. This is because the nutrients considered most useful are those in the centre of the head i.e. the brain area.
What the fishmonger does is just remove most of the fish gills before handing over the fish head to me.
After bringing the fishhead home, I rinse it in water thoroughly, perhaps use a blunt knife or something like that to scrub the surface somewhat, so as to remove any dirt. (I can't see much dirt anyway.)
I also have to struggle a little bit in removing the remains of the fish gills, as the fishmonger is usually not that thorough in removing the gills.
In the last two photos, the fishhead has been cleaned and is ready for cooking. (The two photos just show it at slightly different angles.)
Yes, the fishhead is pretty much intact. Even the two eyes are still there, like staring at you.
In the last photo, you can see the white milky tissue inside the fishhead. I don't know how to call it. That's the part which many Chinese people like to eat. Applying some method of cooking (e.g. adding soy sauce etc.), it can be tasty.
However, for my purpose, I use no salt, no sauce, nothing at all. Just cook the fish as it is. Will explain the cooking steps later.
(The photos here may be of different fish heads, as I took quite a number of photos on different days. I chose the better photos for posting here.)
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