Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won ...

To prepare spaghetti with mullet, almonds, and fennel, start by cleaning the fish. First, scale the mullets using the appropriate tool (1) or the back of a knife. Cut off the side (2) and dorsal fins ...