NOSE TO TAIL RECIPES

These days we’re finding that reducing waste is an everincreasing job and we sometimes find ourselves searching for ways to utilise more parts of fish we once might have discarded. Instead of taking just the fillets from our catch, we try to use as much as we possibly can and make the most of the delicious kaimoana that are found throughout the fish like the wings, cheeks, frames, heads and skin.

Nutritious items like fish skin, that are loaded with healthy oils and minerals, are at our fingertips and with a little know-how, you can make some wonderful creations. When prepared and cooked properly, you will find yourself always keeping the skin of fillets to make this quick and simple crunchy side plate.