Episode Summary

What if the future of seafood sustainability starts with everything we leave behind? Across global seafood systems, fish skins, heads, frames, roe, and other processing leftovers are often treated as low-value material or discarded entirely. Yet growing interest in full utilization is challenging long-held assumptions about seafood waste and creating opportunities that extend well beyond the plate.

Dallas Abel’s work sits at the intersection of fisheries, circular economy thinking, conservation, and product innovation. Drawing from experience as a fisheries observer and later through New Zealand’s Kai Ika initiative, his work explores how overlooked parts of the fish can become valuable resources for communities, education, and entirely new product categories—including fish leather. The conversation highlights how greater utilization can strengthen seafood system resilience, reduce waste, create economic opportunity, and encourage a broader cultural shift toward valuing the whole fish.

Featured Guests

  • Dallas Abel — Founder, Ofishal Leather

Key Topics Covered

  • Fisheries observation and insights into seafood processing practices
  • Seafood waste and opportunities for full fish utilization
  • The origins and growth of the Kai Ika community redistribution model
  • Cultural perspectives on consuming different parts of the fish
  • Fish leather production and the tanning process
  • Comparing traditional and vegetable tanning approaches
  • Selecting fish species based on leather performance and aesthetics
  • Circular economy innovation within seafood systems
  • Consumer perceptions of seafood byproducts and waste
  • Conservation through value creation and resource efficiency

Key Takeaways

  • Significant portions of harvested fish remain underutilized across seafood supply chains.
  • Whole fish utilization can create environmental, social, and economic benefits simultaneously.
  • Fish skins can become durable premium materials through established leather-making techniques.
  • Cultural food traditions offer valuable lessons in reducing seafood waste.
  • Innovation in seafood often begins by rethinking existing resources rather than harvesting more.
  • Creating more value per fish may help reduce pressure on fisheries over time.
  • Education and storytelling play an important role in changing consumer behavior.

Links and Resources Mentioned

Ofishal Leather:

Global Seafood Alliance:

Website!: https://www.globalseafood.org/podcast

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If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

 

The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

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