Identifying different species
The project workshops were delivered by the Cardigan Bay Fisheries Local Action Group (FLAG) with support from the Seafood Training Network Wales. It was part-funded by the European Fisheries Fund (EFF) through the Welsh Government.
The workshops included a lesson in identifying different species and a filleting demonstration by local fisherman Dean Parry. The lucky youngsters were then given a cooking lesson from Head Chef of the Belle Vue Royal Hotel, Aberystwyth, Nathan Davies.
“My favourite comment about the Competition was “It’s been awesome Miss” there isn’t anything else to add is there?”
Cira Hague, a food technology teacher at Penglais said “All pupils who have been involved in the FLAG project have enjoyed cooking with the different varieties of fish. I have been surprised and delighted at their acceptance and willingness to try new recipes, like 'mackerel ponzu', kedgeree, prawn and chilli pasta and mussel linguine.”
After watching Dean and Nathan, the Penglais students had a go themselves, and went head-to-head with their peers in a Seafood ‘MasterChef’ competition. A competition was held to determine the best dishes, and the winners were presented with their prizes on the day.
Alison Kinsey, Project Co-ordinator at the Cardigan Bay FLAG, said “The competition this week has been a lot of fun – huge thanks to the judges. EFF Funding through the Cardigan Bay Fisheries Local Action Group has enabled me to work with the amazing staff and pupils of Penglais School, which has been a fabulous and rewarding experience all round. Throughout the last two terms we have raised awareness of the fish and shellfish available in the sea locally, discussed sustainability and cooked and tasted a lot of them too!”
The project, which was initiated by the Cardigan Bay FLAG with EFF funding and supported by the Seafood Training Network Wales, aimed to bring together local businesses with schools.
Dr Holly Whiteley, Seafish Wales Regional Manager said “This has been a fantastic, collaborative project between the FLAG, local businesses and Penglais School, and is an example of the type of activity the Seafood Training Network is looking to support elsewhere in Wales. It was great to see the enthusiasm with which students learnt to prepare and cook local fish, many of whom had never worked with seafood before”.
Alison Kinsey said “My favourite comment about the Penglais Masterchef Competition was “It’s been awesome Miss” there isn’t anything else to add is there?”
For more information about the aims of the Seafood Training Network Wales please click here and you can find out more about the work of the Cardigan Bay FLAG here.