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The Kitchen Café

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Celebrate the joy of Scotland's larder with recipes, reviews, tips and delicious ideas!

Helping you get the best from Scotland's wonderful natural larder with weekly recipes, reviews, tips and delicious ideas from some of Scotland's top chefs!

The Kitchen Café: Fish - nose to tail

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Fish - nose to tail

08/06/2017

BBC Radio Scotland - The Kitchen Café, Fish - nose to tail

Chef Andy Cumming cooks monkfish, plus Simon Preston visits fishmonger Daniel Bee.

Chef Andy Cumming cooks monkfish, Simon Preston gets an anatomy less from fishmonger Daniel Bee, and food historian Fraser Wright talks about eating the more unusual parts of fish.

Liver, cheeks and even loin are on the menu this lunch time as chef Andy Cumming joins Neil Forbes and Flora Shedden to cook monkfish, nose to tail. Also, food innovator Simon Preston visits fishmonger Daniel Bee for an anatomy lesson and food historian Fraser Wright tells us about the rich history of eating the more unusual parts of the fish in Scotland, especially in Shetland, whose economy was once solely based on fishing.

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