New trends in cooking have also touched on meat dishes. It would seem that this can be done with meat to eat it “in trend”? It’s about nose to tail eating, a new concept of haute cuisine.
“From nose to tail” is the consumption of the whole animal, not just its meat part. Brains, tails, hooves, heads and offal are used, which are now not thrown away, but harmoniously fit into restaurant dishes.
This approach is not new to cooking – for a long time, the animal was consumed completely, finding applications for any insides of the carcass obtained. In modern times, only liver and caviar are more or less popular, and even then only occasionally.
Offal in restaurants around the world
Reputable restaurant chefs are already serving giblets into creative and delicious appetizers, first courses and second courses, making nose to tail eating increasingly popular.
On Australian farms, the philosophy of “nothing is wasted” is promoted – there are master classes and new recipes for preparing delicious dishes from different parts of the animal are constantly being developed.
For example, the Yashin Ocean House restaurant in London has a mackerel skeleton on its menu, while the London-based Moshi Moshi serves salmon liver and skin.
London restaurant The Story serves fried fish crackers and crispy fish with shrimp cream. Fish by-products are often consumed in France as well.
Seahorse Restaurant in Dartmouth and Yum Yum Ninja in Brighton are also on the map of the new meat-eating trend – liver and fish soups are common there.
cest tro cool