Anyone try this?
We’ve come a long way from the days when nose-to-tail was a novelty (back in the olden days, about eight years ago). Even fried fish bones are now almost as ubiquitous as sliders on menus, at least in New York City where I live, at places like EN Japanese Brasserie and Brooklyn’s Isa in Brooklyn. The new frontier is fried fish spines. At Blue Ribbon Bar and Grill in midtown Manhattan, they serve specials like fried wild eel spine - it’s the size of a pencil.