Stories / Impact

Forget Fillets: Why You Should Be Making Whole Jerk Fish

Tiffany Derry takes us on a full-use journey for #WasteNotWednesday

Maggie Borden

October 31, 2018


For Tiffany Derry, a Top Chef and Beard foundation Chefs Boot Camp for Policy and Change alum, reducing food waste and eating deliciously aren't mutually exclusive. Our #WasteNot woman of the hour employs plenty of tricks to save scraps from the bin, tap into limitless leftover possibilities, and figure out ways to transform wilted, wayward produce into sensational sides.

See this formidable food waste fighter in action with our #WasteNotWednesday video series, which kicks off today with Derry's recipe for whole jerk fish (pulled straight from the pages of our latest cookbook, Waste Not: How to Get the Most from Your Food). Check out the video above and stay tuned over the next few weeks for what comes after, as Derry turns Tupperware fare into tasty tacos, a rich broth, and more.

Learn more about the Waste Not campaign, from recipes to events, and more.


The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and Change, Waste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Maggie Borden is content manager at the James Beard Foundation. Find her on Instagram and Twitter.