Using the whole fish isn’t just about getting the most out of your purchase – it’s also a way to honor the ocean and reduce food waste. From crispy fish skin to flavorful stock and tasty fish cakes made from leftovers, every part of the fish can be turned into something delicious if you know how. Here’s how to make the most of your catch, whether you’re cooking for a weeknight dinner or a special occasion.

Start with the Right Fish

When shopping, choose a fresh, whole fish whenever possible instead of pre-cut fillets. You’ll get more value for your money and more options for using every part. Look for clear eyes, shiny scales, and a clean, ocean-fresh smell – all signs of good quality.

Ask your fishmonger which species are in season and sustainably caught. Many fish markets in the U.S. will clean and fillet the fish for you and happily include the head, bones, and skin if you ask – perfect for making stock or snacks.

Fillet with Care

Filleting a fish takes a bit of practice, but it’s a skill worth learning. Use a sharp, flexible knife and make smooth cuts along the bones. Once the fillets are free, trim away any small bones and portion them for grilling, baking, or pan-searing.

Don’t toss the rest – the head, bones, tail, and skin are full of flavor and can be transformed into new dishes.

The Skin – From Scraps to Snack

Fish skin can become a crispy, savory treat. Scrape it clean of any flesh, pat it dry, and fry it in a hot pan with a little oil until golden and crisp. Sprinkle with sea salt and a touch of lemon zest for a snack that rivals potato chips but with a lot more character.

You can also leave the skin on fillets when cooking – it helps keep the fish moist and adds a beautiful, crisp texture when seared properly.

Heads and Bones – The Foundation of Great Stock

Fish heads and bones are culinary gold. They’re packed with flavor that can be drawn out into a delicate stock, perfect for soups, sauces, or risotto. Rinse them well and remove the gills, which can make the stock bitter.

Simmer the bones and heads for 20–30 minutes with onion, celery, carrot, bay leaf, and a splash of white wine. Strain the stock and use it right away, or freeze it in portions so you always have a base for seafood dishes ready to go.

Leftovers – Quick and Flavorful Meals

Small bits of leftover fish can be turned into fish cakes, chowders, tacos, or pasta dishes. Even a handful of cooked fish can add depth and protein to a meal when combined with vegetables, herbs, and a squeeze of lemon or a dash of vinegar.

A handy trick: save cooked fish scraps in the freezer until you have enough to make a hearty fish soup or a creamy spread like brandade.

Think Sustainably – Eat with Intention

Using the whole fish is also about sustainability. By making use of every part, you reduce waste and show respect for the resources our oceans provide. It’s also a chance to explore new flavors and textures hidden in the parts we often overlook.

Try lesser-known species such as Pacific rockfish, whiting, or mackerel – they’re often more affordable, more sustainable, and just as delicious as popular choices like salmon or cod.

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A New Way to Cook and Think

Once you start using the whole fish, you’ll discover how much potential lies in what we usually discard. It takes a little extra time and curiosity, but the reward is worth it: more flavor, less waste, and a deeper appreciation for the food on your plate.

So next time you’re at the fish counter, don’t just think about the fillets – think about the whole fish. From fillet to stock, there’s a world of flavor waiting to be explored.