Fish sustainability is a growing issue, Winstanley highlights the fact that much of the fish caught in the UK is sold in Europe and that squeamish customers are accustomed to eating the simple, chunky cuts of the fish instead of the lesser known cuts.
He speaks to chefs James Lowe and Nathan Oulaw about using some of the lesser known parts of fish such as Monkfish liver and mentions a number of cultures around the world that see the parts of the fish tossed in the trash in the UK as precious, tasty gems.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look