It's apparent that I enjoy eating and preparing offal and other less popular cuts of meat but now that it's summer I've been wanting to include more fish and shellfish in my diet. The reason I've started this blog is to make sure that I integrate ingredients beyond chop/breast/steak into my diet, and hopefully make those other parts of the animal seem less intimidating to those of you nice enough to read this from time to time.
The big question now is how do I include fish and shellfish into this project, and how do these ingredients fit into my goal of eating nose to tail.
What are the fish and shellfish equivalents of chop/breast/steak? Fillet's of fish, peeled headless shrimp, things like that?
To counter those products should I cook whole fish, and shrimp (complete with eyes and tails)? Should I try cooking things like fish collar's? What about ingredients like squid and octopus? When I lived in Nova Scotia my parents used to get cod tongues and cheeks as a weekend treat, I wonder if those kinds of ingredients are available in a more urban space?
Things like mussels, lobster's, clams and oysters fit into eating nose to tail because by their nature you eat all of them. That feels a little like a cop-out, but is it?
I need some guidance, any and all thoughts are more than welcome.