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Photo of blue caviar on a central, large plate, with smaller plates around it. They are sitting on ice.

"Seafood offal is a really unexplored area,"
chef Danielle Dixon said.
Image of a female chef smiling in a kitchen. She has her hair tied back and is wearing a striped apron over her whites

"We're not going to mess around too much because they're all remarkable, beautiful products. We just need to help people see that."

"If a chef starts using it, then the consumers will use it. They influence home cooks and end consumers,"
Ms Nguyen said.
An Asian woman smiles. She is wearing a black and white striped shirt and is standing in front of her branded chiller bags

"It's the ripple effect. Five chefs will talk to another 10 chefs. [Then] they'll talk to another 50 chefs," Fisheries Research and Development Corporation's executive director, Patrick Hone
said.

Photo of pate on handmade crackers. They are topped with sprigs of dill and are set out on a white, oblong china platter.

"There's dark tail snapper, dusky groper, crimson snapper, Indonesian snapper, and a long nose emperor. These fish are all very good eating, but they're not well-known,"
he said.

Arranged in paper boats lined with lettuce leaves, these prawn ceviches have a glossy, appetising salsa over them

"Melbourne people will eat flake, West Australian people have their species, South Australians only want to eat garfish, pink snapper and King George whiting. They don't even know about this stuff, and there is that generational reluctance to change,"
he said.

"Crazy! I'd happily use them … [they're] amazing,"
Mr Golinski said.

Four frozen monkfish are spread out on baking paper as they thaw. They are a pale beige colour with ice crystals evident.

"Ethically, it's important Australia utilises its fish stocks to its optimum sustainable catch. We owe the world. We shouldn't be importing food from other places if we can produce for ourselves."

A small and a large portion of eagle ray liver, orange in colour, are draining on Chux spread over a baking tray

"I just put a picture up and go, 'Hey chefs, we don't want to waste this, help me, help the producers, help you', because we need the producers to stay in business to have product for you,"
Ms Nguyen said.

Image of an Asian woman in black work clothes cutting fish in a busy commercial kitchen where filming is taking place.

"Umar's not the biggest advocate for Umar, but … wouldn't it be nice to have another thousand Umars,"
Dr Hone said.

Posted , updated