Fish bits

Apart from the obvious fleshy fillets of fish that we are all so used to, there are other delicious bits and pieces of the fish that we may not necessarily naturally request from our fishmonger. We eat meat offal like cheeks etc., so why not do the same with fish? The more obvious examples are things like herring roes and caviar, but there are some wonderful bits like monkfish liver, for example, which resembles foie gras and can be sliced and pan-fried in much the same way, or even made into a terrine. A nice way to serve it is on top of a monkfish steak with a truffle sauce or wild mushrooms, rather like the treatment given to a classic tournedos.