Zero waste, an increasingly sustainable food consumption where fish and shellfish stand out, in the sign of the environment and savings. This is the opinion of 3 out of 4 Italians, for whom the time of purchase is essential to achieve these goals. Fedagripesca-Confcooperative fishing sector carried out on the occasion of World Food Day. For Italians, in fact, fish, molluscs and crustaceans are the ingredients that symbolize eco-spending, as the product is less wasted. Pink sweater with fresh fish product, followed by frozen foods and canned ones. To avoid throwing food, the association specifies, the Italians use different strategies: 36.84% choose to buy only small quantities, 31.58% only what is needed, 15.79% freezes expiring products, 10.53% engage in creative cooking recipes with leftovers, while 5.26% buy long-term products.

But to not really throw anything away, we need to enhance the “fifth quarter” of fish in the kitchen. From eggs, such as caviar and bottarga, to tripe, from cheek to heart, passing through head and bones, there are many fish products that allow 100% use. For mono menus based on fish products, saving savings and anti-waste, Fedagripesca recommends small blue fish, such as sardines and anchovies, but also bivalve molluscs, such as mussels and clams, which can also be purchased in small quantities. Yes to the filleted product, well also flat fish such as sole, which allow less waste of product than those of large size or species very common in restaurants such as sea bass and sea bream that are not consumed in full. (HANDLE).