Dive in with both hands

By Lynn Bain

Oct 6, 2022

LYNNE BAIN’s family are big fans of nose-to-tail eating. And that goes for fish as well as anything four-legged on dry land.

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When we catch fish, all of the fish is used. I get a kick out of what parts and recipes we can try next.

This includes the meaty triangles of flesh called ‘fish wings’.

They are really a greatly underrated part of the fish and when cooked, fish wings make a great snack or light meal.

Handy hint 1: Miso paste is readily available in the Asian section of most supermarkets. You could use either white, red or brown miso in the following recipe. I used white miso because it is slightly sweeter than red or brown miso. The miso imparts a delicious umami flavour to the fish wings.

Handy hint 2: I would suggest serving the miso-coated fish wings with lots of paper napkins. A bowl of warm water with some slices of lemon or lime in it for finger cleaning purposes is a good idea too.