No Waste Fish
Rethink waste through holistic menu design, and take advantage of all that a single fish has to offer.
Head Chef at Field in Fortnum & Mason, UK
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.
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Course Syllabus
Course Content
Chefs' Manifesto Bonus Chapter
Chapter 2: Mediterranean Sea Bass: Scales to Tail
Chapter 3: Sea Bass Ceviche
Chapter 4: Sea Bass Fillet
Chapter 5: BBQ Fish Wings
Chapter 6: Garum
Chapter 7: Lime Pickle
Before you go
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them.
We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.
As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
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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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.
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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zero waste can open your mind to new possibilities when you are cooking
it was amazing !!