Michel Roux signals untapped potential of fish ‘waste’ ahead of Stop Food Waste Day

Stop Food Waste Day on April 30 looks to raise global awareness of food waste and inspire collaborative change around this pressing issue. Legendary chef and Seafood from Norway chef ambassador in the UK, Michel Roux, spoke out on his zero-waste aspirations when it comes to fish.

As the world is waking up to more sustainable food choices, the spotlight is shifting to highlight food waste and potential solutions to encourage more mindful consumption. In seafood this means taking a nose-to-tail approach to minimise industry waste. In terms of edible parts of the fish, there are options to consider such as baked fish heads, skin crackling, fish ‘mince’ from scraps, deep-fried fish bones for snacking and seared offal.  

With recent estimates claiming more than 75% of the actual fish is either used in animal feed or thrown away as waste, there is untapped potential in these fish parts, and opportunities for businesses and producers to capitalise while operating more sustainably. 

Sustainability and respect for the fish 

Now, renowned chef and Norwegian Seafood Council ambassador Michel Roux has said he would like to see underutilised parts of the fish appearing on more menus. Roux declares cod stomachs – in the form of Skrei mølje, a traditional serving where the seasonal Norwegian cod is served poached with its roe, liver and sometimes the stomach, alongside potatoes and onions, beer and aquavit – to be ‘absolutely glorious’. He even served up cod stomachs imported from Norway as a garnish   at his iconic Le Gavroche restaurant in London. 

For Roux, Skrei mølje is the dish that embodies Norway. The culture and tradition attached to Norwegian seafood, and respect for the fish, chimes with his own philosophy. He says: ‘I’m a firm believer that if you take the life of an animal, then you should use all of it – and that should be the same for fish. We know there should be zero waste where possible.’ 

Younger generations championing zero waste

Roux says younger generations of industry professionals are definitely more attuned to sustainability issues. They understand it and, where possible, will seek out sustainable produce because it’s been drummed into them. Provenance is also key and consumers ‘want to know where their food comes from, be it fish or animal protein or vegetables’, says Roux. ‘That really is something that’s changed over the years.’ 

Roux sees Norwegian seafood as an ally in his approach to food values. Again, he points to Skrei – the ‘beautiful white, pearly, cod’ that he stresses ‘is not just cod’ – as an example of the coming together of unmatched quality and sustainability. ‘Skrei is a great example of fisheries management in Norway,’ he says. 

According to NSC’s Top Seafood Consumer Trends 2025 report, released earlier this year, there is unprecedented potential to tap into this area. The combination of the rising cost of living and an increasing consumer desire for sustainable seafood options has opened the door to new or different species and with that a broader adoption of the nose-to-tail philosophy when it comes to seafood consumption. As highlighted in NSC’s research, this shift in mindset means that consumers are not only more open to exploring different species, but they are also willing to pay a premium for seafood that meets their sustainability expectations. In turn, this willingness to invest in better-quality, responsibly sourced seafood is naturally accompanied by a growing desire to make the most out of every part of the product they purchase – supporting a more resourceful and waste-conscious approach to seafood enjoyment.   

This isn’t just about Skrei – from cod, haddock, salmon to mackerel and herring, the possibilities are far-reaching when it comes to making the most of the whole catch. For example, the head bones of cod and haddock can be used to create rich, nutritious broths, while herring skin, when toasted or fried, offers a crisp, protein-packed alternative. Across many of Norway’s responsibly managed species, there’s untapped potential to celebrate every part of the fish. Embracing a nose-to-tail mindset across seafood not only reduces waste, but supports more sustainable, flavourful and respectful ways of cooking – helping to ensure that no part of this precious resource goes unused. 

Encouraging conscious food choices on a global scale

Stop Food Waste Day takes place on April 30 and is the largest single day of action in the fight against global food waste. The awareness day seeks to give recognition to this worldwide issue and its environmental, economic and social impacts. With 33% of all food produced globally lost or wasted every single year – and just a quarter of that food waste enough to feed the 795 million undernourished people across the world – through this movement, Stop Food Waste Day seeks to educate, inspire and ignite change.