The face, jaw, body, and tail are good for frying. Chef believes it is best to fry the fish with its bones. The bones release fugu flavor when heated. Red capsicum and shishito peppers look ...

For the Elimination Cook, Megan and Ryan had to cook a whole fish, on the bone. Both chefs felt confident, but Ryan seemed to be making silly mistakes. Losing the fish tail was a prime example.

Plus, having a whole fish unlocks various other ways to enjoy it. You can use the bones to make a fragrant fish stock for soups or stews, or after the fillets have been removed, scrape out any ...