When we talk about the yield of a whole fish, we’re talking about the usable product, the part that has value, the part that isn’t...trash. But when what we’re calling trash is nearly half the fish, we have to ask ourselves, what are we doing wrong? In the 1990’s, London-based chef Fergus Henderson spurred an offal revolution, getting fashionable diners to tuck into devilled kidneys and roasted bone marrow, and creating markets for parts of land animals that people had forgotten how to eat, let alone cook.Read More
While salmon farms dominate the world of Norwegian aquaculture, another iconic species is on the rise.
Tag along with PJ Stoops, CleanFish’s Director of Research and Development, as he explores the where and why of halibut farming with a visit to Nordic Halibut’s facility in Averøy.Read More