It’s a principal that we have to find usage of as much of the given animal that we can.
If you read any sort of literature from the culinary world, you’ll probably have read of Noma being the best restaurant in the world.
While ‘best’ may be subjective, I’m sure it’s at least a tell tale sign of a restaurant that’s on the top of their game.
What’s interesting though is the restaurant’s pursuit for the old while yet creating something new. I find that highly intriguing and yet inspiring.
Which brings me to one of the reasons why I’m so crazy about cooking. This philosophy of exploring and replicating something old or creating something new is simply fascinating to me. Things that are strange by today’s standards, such as fish guts, offal and off cuts of plants are often overlooked but hold so much potential.