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// Yifan Zuo

Poiscaille is a range of food waste based flavoured salts.

The kid is also made of fish skin.

The different flavours are distinguishable by the colour and the texture.

Watch the project full video

According to the FAO, the average French person throws away 30kg of waste per year. In order to add value to bio-food waste, Yifan Zuo had the idea of recycling fish skin and scales for regular consumption. In China, it is usual to eat the skin of fish, which is considered nourishing and healthy. Poiscaille is a salt made from fish skin and scales, packed full of calcium and marine protein. Excellent for our health, it helps us moderate our intake of ordinary salt and makes everyday dishes really tasty. The packaging, made from fish leather, gives food waste a useful second life. Innovative, eco-friendly and healthy, Poiscaille is the salt of the future!

In view of the major stakes of food waste and overfishing, a project on fish skin and scales may seem trivial. But when we learn that we only consume 30% of the fish, that of 3 tons of fish skin per month only 100kg are utilized, and that the health benefits are proven, then the subject suddenly becomes a whole lot more interesting. With a network of experts and professionals, Yifan succeeded in giving fish scales and skin a central place at the table and in the kitchen, by transforming them into salt to make them more palatable and easier to use. A new flavored table salt with a fish skin textured top to indicate its origin and aroma. The artisanal approach to this new material gave Yifan’s project great sensibility in the challenges she had to take up: odor, palatability, nutritional quality, appearance, transformation, product conservation. Its high levels of calcium and protein make it a good alternative to sea salt which the WHO recommends eating less of. The finished product forms part of a virtuous and local system of skin collection, transformation and distribution.

Aude Chaigneau
MDes Food Design Course Leader

This project is selected for Design L’Expo 2019 and will be exhibited from December 19th 2019 to March 1st 2020 at la Cale 2 Créateurs.


Internship, Designer, Yuee Design Studio – reinvent everyday objects – Berlin, Germany

MDes Food Design, Food Design Lab, L’École de Design Nantes Atlantique

Food Designer, ID4FOOD project, collaboration between students from Audencia, Oniris, ESA and l’Université de Nantes and French company Fleury Michon, Nantes

Design Thinking Workshop, Les Côteaux Nantais, Nantes

Graphic Designer, the Kitchen At

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