Take advantage of the whole
For some chefs, it’s time to eat more of the fish we’ve already caught instead of focusing on new or overlooked species of fish. “Over the past few years I have been utilizing what I consider to be the true trash fish, the parts of the fish typically thrown in the trash,” says Michael Nelson, a chef at GW Fins in New Orleans. “I’m turning the fish collars, cheeks, skin, fans, balloons, and even scales into innovative new preparations.” (To be safe, leave the scales to the pros.)
Check out 4 Chef’s Recipes for Grilled Fish Marinade.