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No Waste Fish

Rethink waste through holistic menu design, and take advantage of all that a single fish has to offer.

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.

 

263_NoWasteFish_Imagen Presentación 1

Course curriculum

Course Content

Chapter 1: Course Introduction and Recipe Book
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
Chapter 8: Course Farewell

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. 

What you'll learn

Learn to use every part of the fish

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
263_NoWasteFish_Imagen Presentación 2
zero waste can open your mind to new possibilities when you are cooking
David Sepulveda Arzuza

it was amazing !!

Very impressive and informative
Chanelle Keziah Vergara

I really love it

nail to tail, original recipes
Roberto Perata

Really like this course, new techniques and better use of expensive product.

Managing Waste of ingredients is the only way a chef can be profitable
Ryan Smith

Adapting these techniques to your everyday cooking is also best practice. Look at your process and find ways to use edible waste

Il gar un
Marco Foggetti

Non mi fa vedere il video del fatu me del limone

Great job
Nikolas Tsafos

Great job

Founder of the first zero waste, organic, plant based restaurant in Europe, and specialist in holistic menu design.

About Scoolinary

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Frequently Asked Questions

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.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 55 min of HD video
  • 5 recipes
  • 18 lessons
  • Recipe book (English, Spanish)

  In collaboration with:

  • 6 Quizzes
  • Certificate
  • Español, English (VO)
  • English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Level
  • Medium

Ratings and Reviews

4.3
Avg. Rating
184 Ratings
5
16
4
3
3
1
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1
1
2
What's your experience? We'd love to know!
Nikolas Tsafos
Posted 6 days ago
Great job

Great job

×
Preview Image
celebritychef
Posted 3 months ago
d

not good

×
Preview Image
Ryan Smith
Posted 3 months ago
Managing Waste of ingredients is the only way a chef can be profitable

Adapting these techniques to your everyday cooking is also best practice. Look at your process and find ways to use edible waste

×
Preview Image
David Sepulveda Arzuza
Posted 4 months ago
zero waste can open your mind to new possibilities when you are cooking

it was amazing !!

×
Preview Image
Roberto Perata
Posted 4 months ago
nail to tail, original recipes

Really like this course, new techniques and better use of expensive product.

×
Preview Image
Chanelle Keziah Vergara
Posted 4 months ago
Very impressive and informative

I really love it

×
Preview Image
Marco Foggetti
Posted 4 months ago
Il gar un

Non mi fa vedere il video del fatu me del limone

×
Preview Image
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