Last week The Fish Society was contacted by none other than The Guardian newspaper about a planned feature on unusual cuts of fish.
Of course we were delighted to oblige, having been extolling the virtues of nose-to-tail eating for many years. It’s no surprise to us that the like of monkfish liver, fish heads and cod roe are appearing on more of your plates. And it’s not just because these cuts represent fantastic value; they taste great and jammed-packed with ϋber-amounts of vitamins and minerals, of course, they have plenty of health benefits too.
Well done, Lizzie Enfield for spreading the word. Read the full article here