U.K. chefs cook up nose-to-tail fish dishes

11/20/2013 | Daily Meal, The

British restaurants are cutting back on the amount of discarded fish parts such as skeleton, roe and livers by serving them in high-end dishes, writes Colman Andrews. The Yashin Ocean House in London offers unique entrees such as deep-fried mackerel skeleton with fried vegetable chips and fish bone consommé.

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Daily Meal, The

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