For years they were seen as scraps and flung back into the sea or fed to livestock. But now Scottish cod heads have become a delicacy in one of London’s most ­exclusive restaurants. Fine-dining outlet ...

One night, as an 18-year-old line cook at Fish Face in Sydney, Josh Niland forgot to transfer 15 uncooked portions of kingfish from a service refrigerator back to the walk-in. The next day, he got an ...