There are a few gory bits this week. From the eye of the baked, stuffed snapper, through Celia Hay showing how to scale, gut and fillet fish, Ray McVinnie's headless trout that accompanies his winter seafood recipe ideas to more eyes in the deep fried snapper with sticky tamarind sauce and the fish head curry.
But we say you need to learn not to be scared of bones (or eyes) because nothing makes people go "wow" more than when a whole fish is presented to them. Fish cooked on the bone also has more flavour and we are all for using the bits of fish - wings, tails, heads - that are usually thrown away to produce those pristine fillets we all love.
We are not saying don't have fish fillets (they are required for this Moroccan fish with couscous), just have a think about what you could do with the other bits that are not so attractive but sometimes even more delicious.
A gentle place to start may be with a fish stock that can be turned into a simple fish soup, then move on to grilling some fish collars (the section just behind the head and gills, inclusive of the wing and fish belly) and see what you think.
