Recipes
Nostril to Caudal: Fish Skin Crisps Recipe
For the last two months, we’ve talked about ways to eat every part of a fish—except the fillets. We’ve been through cheeks, collars, brains, whole heads, eyes, throats and tongues; hearts, intestines, stomachs, esophagi, air bladders, visceral fat, and livers; eggs, milt, spinal cords, spleens, and kidneys; and fins, scales, and slime. But, after all those somewhat complicated (and borderline gross) recipes, I thought I’d round out this series...