ZERO WASTE technique - HOW to use FISH SCRAPS in your sauce

Chef James Jung from Lumi in San Diego shows how he makes a Leche de Tigre with fish scraps using The Quiet One blender from Vitamix. He first shows how he breaks down a sea bass from Pacifico Aquaculture for sushi. He also shows how to use the sukibiki method to scale the fish.

Our content is intended to inspire the next generation of chef's to use more sustainable culinary practices. We promote sourcing sustainable ingredients and wasting less by using the most epic techniques possible.

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[Codexdisparu]

Love that zero waste food trend, as a chef myself I really wish to develop that through my career. Content is great as usual keep it up

[gab.lab.martins]

Really cool. Another way is to just blend it with koji and let it turn into fish sauce. That way you can also use the bones.