4.) Nose to scale
Similar to the trend of using the entire animal, chefs around Australia are finding unique ways to use the entire fish. Leading the charge is one of Australia’s hottest new seafood chefs, Josh Niland of Saint Peter in Paddington, Sydney. He is taking whole fish to a new level, embracing the "nose to scale” movement – the total utilization of seafood including hearts, swim bladders, scales, and fat.
"Not everyone is going to eat fish liver,” Niland said. “But that's because it's usually prepared in a way that doesn't suit an Australian context. I've cooked it before and it's fantastic. On toast it tastes like foie gras.”
Other techniques employed at Saint Peter include smoking and drying the fish frames (bones) for stock powders and fish-bone salts, and removing the eyes to make a puffed chip spiced with native pepper as a snack. It is an in-built practice now at Saint Peter that as little fish goes in the refuse bin as possible, and they believe it will inspire their chefs to think differently and creatively.
