Having spent many a decade behind the spatula, I like to think of myself as more than your flash in the pan seafood cook. I also pride myself on culinary experimentation. That said, this fall I might have my culinary parameters sorely tested, to see if they run more than skin deep … as in bluefish skin. I’ll explain.

Through a fellow seafood aficionado, I was alerted to a group of international chefs committed to using every iota of a fish.