 Did you know that only 20% of the fish that we harvest globally each year actually ends up in our stomachs? That is a lot of wasted valuable food, so countries throughout the world, they are taking action to get the most out of the fish we harvest. We are here in a modern fish processing plant in Iceland where 4,000 tons of cod and haddock are processed each year. Using a filet of fish for us to eat leads to a lot of byproducts that often are wasted or find low value uses. Examples of byproducts include cut-offs and trimmings after playing a fish or good fish meat still left on the bones after processing. We can make high quality tasty products from these raw materials using proper processing technologies and techniques. One way to do this is to recover the fish meat from the byproducts. This meat has the same quality and nutrition as the meat in a filet and now we can get so much more from each fish we harvest. With further processing, we can recover this fish meat and can make tasty-formed seafood products like fish balls and serimi crab sticks, which you will find in your sushi rolls. But we can go even further. This is the future kitchen where seafood sustainability meets cutting-edge technology. We are inside the Fudini, a 3D food printer, a device which allows you to customize the shape, size and composition of your food, layer upon layer. Future kitchen tech devices like the 3D food printer can help us better utilize our seafood and reduce food waste. Researchers and chefs are now looking into ways to take these underutilized seafood materials and create novel seafood meals using 3D food printing. This is an example of an innovative technology that can bring us more fish to our plates and get us more connected to our seafood.