Could fish offal be the new frontier in restaurant dining? Australia has over 5000 species of fish so why do we eat so few?
After the fillets are taken, the rest is usually thrown away."You're paying for the whole fish but only actually eating one third, yet all parts of the fish actually have enormous value, like the head, the tail, the skin," Fisheries Research and Development Corporation managing director Patrick Hone said.
"We're not going to mess around too much because they're all remarkable, beautiful products. We just need to help people see that."The event was the brainchild of seafood provedore and former chef Umar Nguyen who represents some of Australia's most prestigious seafood brands. "It's the ripple effect. Five chefs will talk to another 10 chefs. [Then] they'll talk to another 50 chefs," Fisheries Research and Development Corporation's executive director, Patrick Hone, said.In Australia, the liver is normally binned, but Gold Coast executive chef Dayan Hartill-Law took inspiration from a French fish pâté dubbed the "foie gras of the sea".
Hundreds of good eating but under-utilised fish have long needed a cheerleader but, Mr Barker said, it would take a lot to change people's preferences because Australians are tribal seafood eaters."Melbourne people will eat flake, West Australian people have their species, South Australians only want to eat garfish, pink snapper and King George whiting. They don't even know about this stuff, and there is that generational reluctance to change," he said.
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