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

Scale to Tail has three key aims:

Diversify - broadening the range of seafood we consume in Australia Eat whole - encouraging people to stop filleting fish and throwing the rest away 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.