Smaller or odd-shaped pieces left from cutting our best steaks and fillets. These always have no skin and no bone - they're 100% edible. You could use these misshapes for a top class fish stew, stir-fry or fish pie, but what we'd recommend is to treat them just like scampi - simply frying them very briefly - 4 minutes will suffice - in butter. Toss in a glass of wine or vermouth.
