Don't Waste Half The Fish: How To Cook With Whole Fish | Zero Waste Kitchen - Part 3 | Full Episode - Video

Singaporeans consume 16kg of fish per person, every year. But just how much of the fish are we actually consuming? In one local fish farm alone, fish offcuts amount to 30,000 tonnes in a year because only fish fillets are in high demand.

Home-based food business owner Julie and fish fillet enthusiast Hosanna go on a journey to learn all there is to cooking different fish parts, including its head, bones and even scales! Beginning with fish filleting, Hosanna and Julie sharpen their knife-wielding skills before picking up skills from a guru to conjure up fish stock, fried fish heads and chawanmushi with fish maw and roe.

And finally, they pit their skills against each other with the ultimate zero-fish-waste cook-off!

WATCH MORE Zero Waste Kitchen: https://youtube.com/playlist?list=PLkMf14VQEvTaYmP-CaU_PdyhDY-uIXLXz

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About the show: Welcome to a kitchen where no food gets wasted, not even wilted greens, innards or fish scales. Newbies learn how to cook with what is often binned and then compete in a zero waste cook-off.
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