Usually, if you're filleting fish, you're not saving the bones for later. You take them out one by one and toss them in the trash, not for a moment, thinking that these could make for a crunchy ...

There are over 120 species of puffer fish, and 22 different kinds are approved by the Japanese government for ... perfectly thinly sliced sashimi, deep-fried, and even used to make a hot sake ...