In the making of fish fillets, various parts are discarded. And thereby, says Prof. Giovanna Bermano of Robert Gordon University, we are losing out on the potential for nutrition and for a range of other products that can be developed for industry; and the same can be said for seaweed.

She describes new research projects that are coming up with opportunities, and provides some samples for you to taste.

Tickets £6 & £4 can be booked through this LINK.