You’ve heard of farm-to-table, right? It’s the eco-friendly movement towards knowing where your food has come from, supporting your local farmer and encouraging seasonal eating.
Well Freshcatch, your fresh fish delivery service, brings dock-to-door to the mix – and we have a new challenge for you: nose-to-tail eating!
Unfortunately, fish is one of those foods where certain cuts make our mouths water, (mmm, fried snapper fillet), while other parts make us turn up our noses (fish heads? No thank you!) The reality is, it doesn’t have to be this way and this automatic response that many Kiwis have is something we at Freshcatch are working to undo.
So many delicious parts of the fish get discarded because eating those bits isn’t common practice in our culture. Frankly, this is nuts! You might begrudgingly fork up forty dollars a kilo for snapper fillets yet throw away perfectly good fish cheeks without realising it. Freshcatch wants to put an end to this, for the sake of our fish, our wallets and our cuisine.
There are a few reasons why nose-to-tail eating is so important. For one thing, it’ll help you cut down on costs and be able to eat fish more often, which makes for a healthier diet. But eating more of the fish is also crucial for the environment. If we eat the entire fish that we catch, then we can catch less, letting the population of fish in the sea grow. Plus, by eating everything from the fish head to the wings, we create less waste.
Luckily, we’ve got the king of making use of the whole animal on our team: New Zealand chef Al Brown. Walk into Al’s Auckland restaurant, Depot, and you won’t see any of the ‘regular’ premium cuts of meat on his menu. There’s no eye fillet steak or pork belly. That’s because this New Zealand chef is all about nose-to-tail eating and supports making use of the underused cuts of meat and fish. Thankfully, Al has teamed up with Freshcatch and is all too happy to share recipes and tips to help the home cooks out there use those unusual cuts of fish.