In One man and the sea (FT Week End, August 8) Nicholas Lander meets Peter Ellis and looks at the rights and wrongs of fish offerings in restaurants and at food stores.
I am not sure if this applies to all countries (besides the UK) where Peter Ellis company, Network Seafoods is based but one thing that stands out from Peter Ellis comments is that there is a dearth of sous-chefs experienced enough or able to filet fish so his company more and more supplies a ready to cook product.
As an aside he notes that he keeps the fishbones (and heads?) and gives them to their best customers so they can still make a proper bouillabaisse".
Peter Ellis also stopped selling Wild Salmon which he considers an endangered species.
As a bonus for those of you who do not like to waste food, here's a Bouillabaisse Recipe by Elise of Simply Recipes (January 2004).