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Filleting for fun
Mitch Tonks has been filleting, cooking and selling fish while running courses inspiring amateurs on how to cook fish with greater confidence for the past 14 years.
So it came as no surprise that when I caught up with him in his latest restaurant, The Seahorse, in the historic naval port of Dartmouth, Devon, his hands smelt of fish. Although he seemed pleased to see me, he explained, "Would you like a coffee, Nick? I’ll be with you in a few minutes I’ve just got some turbot to cut up."
Tonks’ great contribution to British fish lovers has been the creation of Fish Works, bright, clean fish...
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