In France, 87% of the fish purchased is canned or has been smoked and/or freshly cut. Every year, approximately 215,000 tons of fish waste result, adding to the problems of overfishing, climate change and ocean pollution. However, discarded fish parts contain valuable nutritional properties: bones, for example, are rich in calcium, protein and Omega 3. They are perfectly edible when cooked over a high heat, once separated from the more delicate flesh.
Apérêtes is a tasty and healthy aperitif snack made from mackerel bones. In the form of breadsticks, they are deliciously crunchy and can be enjoyed in good company with your aperitif!
This project, exhibited at La Cale 2 Créateurs from 15 September to 3 October 2021, has been selected as part of Design L'Expo 2020.
"To illustrate this fact, Octavio has designed a sustainable food product that is compatible with the socio-economic context of French culture. "
" Fish bones are a new form of seafood. To illustrate this fact, Octavio has designed a sustainable food product that is compatible with the socio-economic context of French culture. Indeed, although they are rich in nutritional value, fish bones are considered as waste in France. Octavio therefore thought of this product as an "appetizer" rather than a meal. He designed savory delicacies to be shared in a relaxed setting with friends or family. The designer’s observation was that, all over the globe, oceans are suffering from overfishing and pollution. Yet they are a major food source for billions of people. Octavio therefore initiated this project based on a research methodology that relies on a critical overview, media materials and interviews. He was thus able to capture the stigma associated with eating fish bones. To those of you reading this, you now know that this is the way fish bones will be eaten! Welcome to the future. "
Dr Dolly Daou, Food Design Lab Director
End of studies internship, Designer, Creation Department, New Product Development, Livlab Studio, Paris, France
2018 - 2020
Brand Design and Food Master, Food Design Lab, L’École de design Nantes Atlantique, France
2010 - 2018
Packaging & Brand Designer, Imagine Brand Strategy, Andrea Rinaldi Asociados, Caracas, Venezuela
2010 - 2011
Graphic Designer, VGDG Diseno Grafico, Caracas, Venezuela
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