The nose-to-tail and root-to-fruit movements have helped us to reduce our meat, fruit and veg food waste in recent years and we’re aware of checking the fish we buy is sustainably sourced. But do you know how to use up the odds and ends of seafood? Emily Gussin tackles zero-waste fish cookery at home – with tips from chefs and her own easy-to-follow recipes. It’s time to get fin-to-gill savvy…
Fish skin crackling and shell curry sauce: 4 fin-to-gill cooking ideas to use every scrap of seafood
The nose-to-tail and root-to-fruit movements have helped us to reduce our meat, fruit and veg food waste in recent years and we’re aware of checking the fish we buy is sustainably sourced. But do you know how to use up the odds and ends of seafood? Emily Gussin tackles zero-waste fish cookery at home – […]
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