Fish Bone Marrow with grilled bread

This recipe from chef Jose Romo of Hog Island Oyster Bar in Napa is a testament to not wasting anything in the kitchen. The marrow in fish, as well as other animals, is in the center of the vertebrae. To get the spine, you’ll want to start with a fish that weighs 25 pounds (11.3 kg) or more. Fillet the meat off the fish and save it for one of the other recipes in this book. Once all the meat is off, chop off the head and tail with a cleaver and save that to make fish stock.