[JRandomFreeper]

The flavor hides in the skin and bones of the critter. I never eat the dry meats like breast, unless it is part of a recipe that includes the whole chicken.

I don't even skim off the stuff when I'm cooking soups and stuff. My ancestors ate it because it had food value. I don't waste that foamy stuff. I just stir it back in, when I'm cooking for me.

Fine dining is totally different, of course.

/johnny

[SAJ]

Fair enough, mate...in any case, one should eat what one enjoys.

I think we should agree, though, that the flavour profiles of chicken and/or beef differ markedly from that of fish, yes? Barring stews, I've never observed that the bones of any small fish, eaten directly, are very flavourful.