- So, basically this is the pillar of fish.

This is what everyone in the world uses, but this is not used and this is almost two thirds of the whole fish.

These are actually the most valuable parts.

It's amazing.

The world wastes at least 10 million metric tons of perfectly good fish byproducts annually.

We want to change that.

- Running a restaurant, if you use the whole animal, it's much more rewarding than just create food to make people full.

- We are in a food hole.

So, I kind of had to find a way how we could introduce this kind of luxurious product without costing a fortune.

We just used everything with the scallop.

It served in the shell.

We used the scallop itself in one part of the dish, we used the roe in another part of the dish and the actual trimmings that you would usually throw in the bin, we used that to make a sauce for the dish.

(foreign language) - [Thor] There should not be any waste in this industry.

These are the best proteins in the world.

- We're just scratching the surface of what can be done with fish.

So, the cod heads, we remove the gills then we take the eyes out and then it's cured in licorice salt, and then we make a glaze out of the rest of the bones of the fish and reduce it a lot so it's really gelatinous and inside that glaze is also sugar kelp seaweed, which adds depth to the flavor and a little bit of caramelized honey or caramelized birch syrup.

And just roasted in the oven and always keep on basting it.

And with roasting the bone so heavily you almost feel like you're eating meat.

The flavors are so concentrated.

So, what we do with the collars is we make wings.

Obviously, cod doesn't have wings.

We call it that because of the connection with chicken wings because the idea is just to eat it like that.

We remove all the bones except for the main collar bone, and then take the skin off.

It's lightly salted.

Then we put it in a really simple batter of buttermilk and, like, a flour mixture with a little bit of corn starch.

That is just right.

(fish bubbles in hot oil) Then we make our own hot sauce from fermented chilies and a little bit of what is called garum or fermented fish sauce.

We're always trying to close the circle of using everything.

A lot of people that have them are just like, "I didn't even know that I was eating fish."

You know?

Because everyone can relate to some fried foods, you know?

So, yeah, that's basically the idea.

The fish skin chicharrones, a very simple idea.

I was actually working in the States making pork chicharrones.

Then, we decided to try it with the skin.

We put the skins a little bit in salt, then we dehydrate them completely and when we need to use them, we just deep fry them.

Exactly the same thing that you do with pork chicharrones.

There are so many promising opportunities in everything.

There are so much that can be done and using the skins and the collars of the fish, it's just takes the experience to another level.

- Hmm.

- (foreign language) - [Thomas] Rather than trying to only use what is considered luxury.

- You can do amazing things with fish.

- [Thomas] I think pure luxury is to create something that no one has created before and you can only have it at that place.

(toast in foreign language)