Zero-Waste Sushi Making: How to Use Every Part of Your Fish and Reduce Food Waste in 2026
This article explores innovative techniques for minimizing food waste in sushi preparation, moving beyond simply using the fillet. By utilizing often-discarded parts like the skeleton for dashi, the skin for crispy snacks, and sourcing whole fish, sushi chefs can significantly reduce their environmental impact and improve profitability. Embracing these practices is vital for a sustainable sushi future.
