Fish heads have numerous applications in cuisine, often due to their lower desirability at market, leading to many creative dishes. In Chinese dining, the fish head is considered the best part of the fish, and is usually presented to the eldest diner at the table, and it is traditional in some Jewish communities to eat a fish head for Rosh Hashana.
Dishes made with fish heads include Hunanese duò jiāo zhēng yú, Chilean caldillo de congrio, Indian chhencheda, Bengali muri ghonto, and Scottish crappit heid.