Nocente constantly aims to use all parts of an animal. This aged turbot for instance, uses all parts of the fish from the fins to the innards. — Photos: SALTED & HUNG
In the 1980s and 1990s, being a chef was all about producing the best meals using the best ingredients, regardless of the off-cuts and cast-offs that never made it onto plates and were unabashedly thrown away.
Fast forward to 2021, and this practice is still widely used. But in the past few years, a growing sustainability drive has taken root among many mindful chefs around the world, driven primarily by increasing environmental awareness.
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