Many Kiwis are guilty of only eating the pearly white fillets of the fish. Ironically, we have been throwing away or wasting the best and often tastiest parts. Think fish bellies and wings and from time to time small fish for cooking whole like Piper, Flounder and Yellow Eyed Mullet.
I’ll show you to how to make the most of these tasty morsels in the Wings & Collars How-To in our Inspiration section, you’ll be amazed at how simple it is to create something mouth watering.
Fish cuts will most often be from either:
• snapper • hapuka •