No Waste Fish
Rethink waste through holistic menu design, and take advantage of all that a single fish has to offer.
Jefe de cocina en Field en Fortnum & Mason, Reino Unido
Course Content
Course Content
Chefs' Manifesto Bonus Chapter
Free
2: Mediterranean Sea Bass: Scales to Tail
3: Sea Bass Ceviche
Free
4: Sea Bass Fillet
5: BBQ Fish Wings
6: Garum
7: Lime Pickle
Before you go
About this Course
Discover ‘scale to tail’ and take maximum advantage of the whole fish.
In this course, Eco Chef, Justin Horne, teaches how to get the most from fish and accompanying ingredients through holistic menu design and rethinking what we consider to be waste products.
Pan fry yourself a perfect sea bass fillet, and then make good use of the remaining parts to produce more daring dishes.
At the end of this course you will:
- Clean, fillet, skin and cut a whole sea bass.
- Take advantage of the various parts of the fish, such as fillets, collars, scales and innards.
- Apply the zero waste philosophy to companion ingredients, such as vegetables.
Join our community to help deliver a better food future for all.
What's included?
- 55 min of HD video
- 5 recipes
- 18 lessons
- Recipe book (English, Spanish)
- 6 Quizzes
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
In collaboration with:
Course Recipes
Meet your Instructor
Head Chef at Field in Fortnum & Mason, UK
Founder of the first zero waste, organic, plant based restaurant in Europe, and specialist in holistic menu design.
Learn to use every part of the fish
What you'll learn
Learn to think holistically and use the entire fish without any waste. Eco Chef, Justin Horne will demonstrate how to clean, fillet, skin and cut a whole sea bass, and take advantage of all that the fish has to offer. Even the scales!
Transform sea bass collars into crispy BBQ wings and extend the zero waste philosophy to accompaniments, including vegetable peel pakoras and lime pickle.
Learn to make a ceviche using hyper local ingredients and every part of the fish: the skin, the trim, and the innards.
Discover an ancient Roman technique to preserve your own fish sauce and bring an extra touch of flavor to your dishes.
Who is it for?
This course is suitable for professional chefs who would like to make the most economic use of fish products and discover more about holistic menu design. It is also intended for home cooking enthusiasts who would like to learn essential skills for working with fish, and know how to take maximum advantage of it. It is for anyone who is concerned about their food footprint and would like to reduce their food waste.
What you’ll need
- Sharp firm knife
- Mandolin
- Frying pan
- Baking tray
- Chopping board
- Hand blender
- Preserving jarsImmersion bath
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
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zero waste can open your mind to new possibilities when you are cooking
it was amazing !!