By Mark Hix
You don’t often see this on restaurant menus, and you are possibly not likely to ... Imagine putting a pie in front of a guest with fish heads staring back up at him. The logic of the highly eccentric arrangement of the fish in this dish lies in preserving as much of the essential oils in the pilchards as possible; to this end, the heads are kept and the fish arranged so that their oils run back into the pie filling as it cooks.
In Mousehole (pronounced ‘mowzol’), near Penzance, a f