From skin to fin - using the whole fish
Head - fish heads, bones and skin are perfect for making fish stock. You can also use the head in fish soups or boiled and served with the rest of the fish.
Whole loins - are great cooked in the oven with a breading of herbs or dried fruit, or wrapped in puff pastry. Cod and salmon loins are a great choice.
Slices - are great for stews, boiling or grilling.
Fillets - are very versatile and perfect for children as they are boneless. In addition to frying, they are very good steamed, in papilote or in the oven.
Whole fish - ideal for grilling or roasting in the oven. For a more creative recipe you can cook them in a salt crust (plain or seasoned with spices and fresh herbs) or in bread dough.