Fish bits

‘Save the cod’ has been the motto of many food writers for some time, but the problem is that we are all guilty of urging each other to move on to a new species - making that vulnerable too. We need to diversify and concentrate less on the prime cuts. Cheeks, tongues, collars, monkfish livers, skate knobs and cod chitterlings are all tasty and deserve to be eaten. Most fish bits can be used in the same way as a piece of fish, or herring roes. Skate knobs, for example, are delicious breadcrumbed and deep-fried, as are monkfish cheeks.