Scale to Tail

Jordan Goetze and Paul 'Yoda' Iskov

If you think a fish is bad eating, you might just need to cook it differently!

Scale to Tail has three key aims:
1. Diversify—broadening the range of seafood we consume in Australia
2. Eat whole—encouraging people to stop filleting fish and throwing the rest away
3. Reduce waste—if you do fillet a fish, use the bits you’d normally throw away.

While Australians are world leaders in when it comes to managing our fisheries, our pickiness as consumers of seafood is putting pressure on our marine life. In the pages that follow, you will find recipes that will leave you wondering why you ever threw those average fish back. And you’ll find ways to cook with scraps that would otherwise be destined for the bin. Why neglect that crayfish head when you can turn it into something delicious?

If we broaden the range of seafood we eat, we can reduce the pressure on our more favoured species. Sustainable cooking is a simple way we can play a role in supporting healthy fisheries.

In putting this book together, a call was put out to local fishers and guest chefs to send in their favourite ways of cooking unpopular fish. The result is recipe ideas that surprise and delight, inspired by a love of the ocean and a passion for food.

Winner of the 2022 Gourmand World Cookbook Award

Jordan Goetze and Paul 'Yoda' Iskov

Dr Jordan Goetze is a marine ecologist whose research focuses on fisheries management and conservation strategies. Paul ‘Yoda’ Iskov is a chef and established Fervor in 2013.

UWA Publishing

UWA Publishing (UWAP) shares stories, research and education with the world to encourage thought, inspire action and create and connect with engaged communities. Award-winning fiction, poetry, non-fiction and scholarly works illustrate our strength and diversity in a modern university.

Scale to Tail
World ex ANZ
Kate Pickard