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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

EAST LANSING, Michigan – About three years ago, Wolfgang “Wolfi” Mittig and Yassid Ayyad set out in search of the universe’s lost mass, better known as dark matter, in the heart of an atom. Their expedition didn’t lead them to dark matter, but they still discovered something never seen before, something that defied explanation. Well, at least an explanation that everyone can agree on. “It’s like a detective story,” said Mittig, Hannah Distinguished Professor in Michigan State University’s Department of Physics and Astronomy and faculty member at the Facility for Rare Isotope Beams, or FRIB. “We started looking for dark matter and we didn’t find it,” he said. “Instead, we find other things that challenge the theory to explain.” So the team got back to work, conducting more experiments, gathering more evidence to make their findings plausible. Mittig, Ayyad and their colleagues strengthened their case at the National Superconducting Cyclotron Laboratory, or NSCL, at Michigan State Uni