A 3.5-ounce portion of uncooked Sheepshead is 5.2 percent fat, 17.3 percent protein and has 121 calories. The Sheepshead has a firm, white, tasty flesh and does not contain "Y" bones. Sheepshead are normally filleted, but they may also be gutted and scaled or skinned. As with any fish, keeping Sheepshead on ice in the field and on the way home pays off at mealtime.

Sheepshead can be baked, broiled, fried, canned, smoked or pickled with excellent success using standard fish recipes. Sheepshead fillets can also be blackened with results similar to that of the Cajuns' famous blackened redfish. Buy blackened-fish seasoning and prepare according to the directions. Due to the intense smoke created by this form of cooking, it is best done outdoors.

Sheepshead are a bit on the oily side, and oily fish can pick up musty odor and taste from certain kinds of algae during the warm summer months. For best flavor, particularly in summer, trim away any fatty tissue, often dark red in color, and soak the fillet in cold salt water. Keep the fish and brine refrigerated for two days, changing the water each day. Other methods of dealing with
musty summer flavor include smoking to eliminate oil in the flesh, and freezing in a mixture of one tablespoon lemon juice to one quart water.
 
 

Place fillets flesh up on tin foil.  Sprinkle with salt, pepper fresh ginger and garlic.  Add sliced spring onions and knobs of butter to suit.  Seal in foil then bake on grill or campfire for approx 20 mins.
 
 

What you need....

 1lb Sheepshead - cut into chunks
 6oz Mushrooms
 1 Onion roughly diced
 8oz single Cream
 Paprika
 Salt and ground Pepper
 Sufficient oil for a light saute
 2 tbs Cornflour

 
Saute the mushrooms and onions add the Sheepshead, paprika, salt and pepper.

Once the Sheepshead is sealed add the cream and simmer for 15 minutes.  Mix the cornflour
to a smooth paste with water and pour into the pan until thickened to your personal
preference.  Check seasoning and serve over rice.