A dogfish in the sea is called rock-salmon on the table. The most desirable part of a mackerel is its head. The tastiest part of a lobster is its tail. Lemmet in the sea is called turbot on the table. Doversole is a luxury, common sole isn't. Herring in the sea can often be a kipper on the table. Most fish is eaten in Britain fried in batter and breadcrumbs. Ten percent is boiled, five percent grilled, three percent is steamed. Very little is eaten raw except by cats and in Japanese restaurants, twenty-nine in London and one in Milton Keynes.