Fishwife Recipes — fish recipes

You may often find when you come home with a fillet of fish that the pin bones are still present. This is due to the fact that leaving them in keeps the meat intact and effectively “undamaged” which preserves the shelf life. Luckily for you, you have me, the trusted Fish Wife to guide you through this simple process of removing them.   STEP 1: Buy yourself a good pair of pin boning tweezers or borrow a pair of hubby’s long nose pliers that you can throw in the dishwasher.   STEP 2: Run the blade of a knife over...

To me the Tuna Belly is the “foie gras” of  tuna.  It is like eating Wagyu beef compared to eating a plain old shop bought steak.  Tuna belly or “toro” is generally considered the king of all sushi ingredients in Japan. Only a small portion is available per tuna and in the Japanese market it is extremely expensive.  South African’s however don’t realise the value of this beautiful piece of marbled fatty fish, and often discard it as waste!  This is a simple tragedy in my book, as once you have tried it you will understand exactly why the Japanese pay...