Unless you live under a rock, you know food waste is a big global problem. We throw out about 40 percent of what we grow or harvest in the U.S. France is now requiring supermarkets to donate unsold food to charity, dumpster diving has become a sport, and American chef Dan Barber is showing us what top chefs can do with food waste with his project, WastED.

But one area has been largely left out of the popular movement: the oceans.

When fishing boats go out on the ocean, they don’t come back with the pristine little fillets we buy at the grocery store. There are heads, tails, spines, scales, skin, and other nasty bits that must be removed. Usually that waste—some two billion pounds just