Why the fish we don’t ask for are often the best ones to cook.
Kit has fished from the same small harbour for twelve years. We asked her what she wishes more people knew about the fish on the counter.
What do people miss?
‘Dabs, gurnard, pouting. Lovely fish, half the price, and nobody asks for them. Restaurants could change that in a month.’
What will you bring to the Long Table?
‘Whatever comes up that morning. That’s the whole point.’
