Seafood Scraps Are The Heart of a No-Waste Breakfast Torta

Ariel Cheung

Edward Kim can’t bear to see a good cut go to waste—an urge that has yielded choice results at his boundary-smashing Mott Street in Chicago. He has wowed crowds with hearty fish-head dinners big enough for six, while rib-like hamachi collars—glazed in barbecue sauce and roasted—are a wintertime favorite year after year.

In that same vein, when his kitchen fabricates black cod, they save the...