finally disposed of. Chunks of the tail fillets were salted down and preserved in saikyo miso (large ziplock bag courtesy of Ikea). To eat, these are cooked under a grill, turned once, till cooked through; they need no other seasoning or fripperies. The fish can also be flaked and mixed with rice to make a particularly special onigiri. When I next eat these I will take a photo of the cooked product.
The big pieces of back meat and end-cuttings from the sashimi were all thrown into a big fisherman’s pie. The pie is simplicity itself: Bechemel sauce, parsley, tarragon, onions, white wine and a bit of Cheddar cheese over the fish then a thick layer of mashed potatoes goes on top, and the whole baked at 200°C till crisp. This one was very popular with all eaters!