We can make puns, like "We think with our heads when we want to cook fish" or "Let's be sensible about food waste," but, if we get serious, the reality is that the word sustainability This technique is put into practice if we cook the head and, ultimately, all the parts of a fish beyond the loin, which is the usual fare on restaurant menus. Since cooking the eyes can be difficult, we seek advice from the best. In our house, Chef Fabio Gambirasi, from the Agreste Mar restaurant (inside the Serras Hotel), always has on the menu the dish called Head and tailBut he only prepares it on the days that the two fish suppliers he works with bring him fresh fish and large garments.