The Future of Sustainable Seafood: Embracing Nose-to-Tail Dining
The Norwegian Seafood Council’s “Top Seafood Consumer Trends 2025” report has shed light on a significant shift in consumer attitudes towards seafood sustainability. As we approach Stop Food Waste Day on April 30, the report reveals a growing willingness among consumers to embrace traditionally discarded fish parts and pay premium prices for sustainable seafood options.
Rising living costs and increasing environmental awareness have paved the way for a new era of conscientious consumption. Leading the charge is celebrated chef Michel Roux, a passionate advocate for sustainable seafood and a proud ambassador for Seafood from Norway in the UK.
Roux champions a comprehensive “nose-to-tail” approach to eating fish, stressing the importance of utilizing every part of the animal. “I’m a firm believer that if you take the life of an animal, you should use all of it — and that should be the same for fish,” Roux remarked.
One of Roux’s favorite examples of this holistic approach is Skrei molje, a traditional Norwegian dish featuring seasonal cod served with its roe, liver, and stomach. According to Roux, cod stomachs are “absolutely glorious,” a sentiment echoed by diners at his esteemed Le Gavroche restaurant in London.
The NSC report suggests expanding this ethos to other popular fish varieties such as haddock, salmon, mackerel, and herring. By incorporating fish heads and bones into hearty broths and transforming fish skins into protein-rich snacks, consumers can reduce waste while enjoying a diverse range of flavorful dishes.
