28 min listen
Fish - nose to tail
FromThe Kitchen Café
ratings:
Length:
28 minutes
Released:
Jun 8, 2017
Format:
Podcast episode
Description
Liver, cheeks and even loin are on the menu this lunch time as chef Andy Cumming joins Neil Forbes and Flora Shedden to cook monkfish, nose to tail. Also, food innovator Simon Preston visits fishmonger Daniel Bee for an anatomy lesson and food historian Fraser Wright tells us about the rich history of eating the more unusual parts of the fish in Scotland, especially in Shetland, whose economy was once solely based on fishing.
Released:
Jun 8, 2017
Format:
Podcast episode
Titles in the series (100)
Pork: Gary Maclean joins Neil Forbes explore inexpensive and versatile uses for pork. by The Kitchen Café