Serious question for a change?!
Answers: How long to cook a sheeps head?And do you have to crack its skull first?
wow way to go with the serious question! your a little demented you should seek some help
Your on level seven????
very sad!
no, now thats not funny - i happen to have a lot to thank these poor creatures for -
Raw is best no need to switch oven on at all. This answer is as funny as your questions.
Me for best answer. Still not know what stars are for though
are you really cooking a sheep's head if so yukky if you are i would weight it first 20 Min's per pound
no need to crack skull.
The time to cook the sheeps head really depends on taste and style - half hour for rear 1 hour medium 4 hours well done. Have you thought of slow cooking in red wine - 10 Hours would be perfect.
I was supprised to find the Fish Head is a delicacy in the Philippines! Had a few but it take getting used to.
sheepshead is a card game in Milwaukee, but it is always played raw.
ooo that's a serious question.
That is nasty.......very nasty.
If you insist on it, then best go ask your local butcher!
Good luck............ I think!!
(Appetizer)
Poor Man's Shrimp Cocktail
sheepshead fillets, skinned and boned
2 Tbspn salt
1 qt water
Cut skinned and boned sheepshead fittets into small strips or one inch square pieces. Add salt and fish to boiling water. Bring to boil again, cooking for 3-4 minutes. For added zest, add red and yellow food coloring to boiling water--this will give the fish a shrimp-like color. Remove fish strips and chill in ice water or refrigerator. Serve cold on a bed of lettuce with shrimp cocktail sauce, hot mustard, or your favorite seafood dip.
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Note: Any fish ought to be carefully cleaned, but with sheepshead it is especially important to handle them carefully after they are caught and clean as soon as possible. Best quality is obtained from sheepshead by using skinless fillets, thus eliminating the oily skin and high fat content flesh of the dorsal and belly areas.
Sheepshead (goats) are also known as freshwater drum, silver bass, white perch, drumfish, gaspergou, gray bass, croaker, grunter, sunfish, and Red River bass.