We might be au fait with nose-to-tail eating, but plenty of us still stick to fillets when it comes to fish. We speak to chef Masaki Sugisaki, of Dinings SW3, about making the most of every part.
Planning a holiday? Make sure you check out the local food scene before you book the hotel – the right dish can easily become the highlight of any trip. We've got dozens of guides on where to eat and unique regional ingredients so you can arrive at the airport with some in-depth local knowledge. Take a look!
