Kiwis are slowly coming around to the idea that they should be eating more than just fillets from the fish they catch. Depending on the species, up to 65% of the fish is wasted by just taking the fillets. Many people now understand it is wasteful if someone only takes the fillets and discards the rest of the fish. Utilising the whole fish is best practice, and it means that we make the most of what we take from the marine environment.

There are numerous ways to utilise the whole fish. For example, removing the offal and gills before splitting and smoking is an easy way to use as much flesh as possible. After filleting your fish, bury the gills and guts a foot deep under your favourite gardening patch (you can thank us later).

If you're looking for the tastiest and sweetest flesh in any fish, you'll want to retain the wings/throats/collars. Cut the throat and the section where the wings meet the head on each side. Give the wings a twist and they should pull away easily. Fish wings are a great source of protein and can be enjoyed as a delectable snack, or as a main meal. Treat them as you would a chicken wing ± only more nutritious and arguably more delicious. Steam the rest of the fish frame and head to produce a delicious stock for soups and chowders.

As New Zealand's fish populations are depleted faster than they can rebuild, we not only have to address how we're catching fish, but also how we're consuming it. Sustainable eating is a key part of establishing sustainable fishing practices in Aotearoa.

We aim for 90% utilisation through human consumption. The image above represents the primary edible parts of a snapper ± notice the wing proportion to the fillets. Recovering fish wings is an easy way to access more food for you and your whanau.

About the Kai Ika Project

The Kai Ika Project is a non-profit initiative bringing communities together to share previously underutilised fish parts in order to reduce waste and feed the community while conserving fish for future generations.

This kaupapa [project] is a collaboration between the Outboard Boating Club of Auckland (OBC), Papatuanuku Kokiri Marae and LegaSea. 

Since 2016, over 180,000kg of previously underutilised fish parts have been collected from various sources and shared with appreciative families and community groups throughout Auckland. 

Kai Ika offers a fish filleting service at Westhaven Z Pier, Auckland, the OBC and events across the North Island by prior arrangement. This enables fishers to have their catch expertly processed while ensuring nothing goes to waste, and 100% of funds raised are invested back into the project.

We aim to demonstrate how people can respect the marine environment by using more of the fish they take, fostering improved behaviours that will enable us to take less.

Through sharing a variety of recipes that cater for a range of skill levels, we hope to empower home chefs to prepare less familiar secondary cuts. 

Waste not, want not...

For more information
visit kaiika.co.nz/

Check out Kaelah James' recipe for Southern-Fried Fish Wings.

April 2022 - Dallas Abel
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
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