Fin To Tail: many meals from one fish!

Restaurateur and seafood specialist, Mitch Tonks demonstrates how to save money, cut back on waste and boost omega 3 intake, by enjoying the whole fish from fin to tail. He uses each part of this whole salmon to make it go further – from fish head curry to salmon paté, there’s something for starters mains and snacks for all the family! The Centrepiece: Save on cost and dress the table to impress by ditching single salmon fillets. in favour of the whole salmon. Keep the head to one side and simply place in foil adding a small amount of water to cover half the fish and a splash of white wine. Garnish with fresh dill and vibrant veg to achieve a stunning centrepiece that can feed the masses. Pop in the oven or simmer - a feast worth waiting for! Soup-er Saver: Multiply your meals by reserving any meaty salmon leftovers for a chunky chowder. Stir in milk, mashed potato, peas, leeks and butter for a thick consistency. This type of soup makes for a filling next day lunch or lighter Saturday dinner. Salmon Tacos: For a special twist on a sandwich, why not add a dash of spice to your leftovers and serve up fish tacos. These can be prepared in record time by using the leftover poached salmon flakes from the tail, crushed avocado, red onion, a squeeze of lime, coriander and chilli – cool the heat down for the kids with some yogurt and they’re sure to be a hit amongst the whole family. Pep-up Paté: Use leftovers from the celebration centrepiece to get savvy with this starter. Take the remaining cooked salmon flesh off the bones and blitz it together with smoked salmon, cream cheese, tarragon, lemon and rainbow peppercorns for the perfect pate without the pinch. Pair with hot toast to tickle your guests’ taste buds before the main course. Head First Curry: There’s nothing ‘fishy’ about using the head, in fact it’s where most of the flavour is. This particular part of the salmon maintains a great deal of meat and juices that are ideal for curries. It also gives the sauce a beautifully thick texture. Use ingredients such as tinned tomatoes, onion, ginger, garlic and chilli along with coconut milk, curry powder and a sprinkle of sugar, with your salmon fish head, for a dish that’s brimming with flavour.   Mitch Tonks has teamed up with Asda to encourage people to waste less fish. The supermarket found that the nation is currently wasting a whopping £1.7 billion worth of fish a year.