Would you like to try this blue scampi caviar? Fishermen say there is a price benefit to being more adventurous with your seafood choices
Two-thirds of the fish that Australians eat is wasted. After the fillets are removed, the remainder is usually discarded. The poor recovery had an impact on prices. “You pay for a whole fish but only really eat a third, but all the parts of the fish actually have enormous value, like the head, tail, skin,” said Patrick Hone, managing director of the Fisheries Research and Development Corporation. The chef slowly started using more fish, including their offal. Delicious waste The beef, lamb, pork and chicken industries had much higher recovery rates, ranging from over 50 percent to the 70s, but why is seafood recovery so low? “Seafood offal is a completely unexplored area,” says chef Danielle Dixon. Chef Danielle Dixon says advocacy for underutilized species is critical. ( ABC Landline: Pip Courtney ) “With the average net profit in the food business sometimes being just 1 percent or less, it’s really important for us to start educating people about how to take lesser-known products th