Fishy workshops at Meldrum Academy! Published: 29 January, 2014
Seafood Scotlands highly successful Seafood in Schools project is at Meldrum Academy, Old Meldrum today, presenting a series of interactive workshops to around three hundred and fifty high school and primary pupils and their teachers.
The event takes place on Wednesday 29th and Thursday 30th January, and will teach children where seafood comes from, how healthy it is to eat, and how it gets to their plates. Each pupil will attend three half-hour workshops, whilst a separate session at lunchtime for teachers, aims to give them more confidence in using seafood as a context for learning. Pupils are looking forward to the first workshop, a wetfish counter display run by Lunar Group fisherman John Stephen, of the Harvester PD98, working alongside Seafood in Schools local coordinator Maria Anderson.It will enable pupils to see and handle a variety of fresh and live species, including crab, lobster, langoustine, cod, haddock, monkfish and squid, and to learn how they are caught, landed and processed.For the second workshop, Seafood in Schools has teamed up on Wednesday with chef Alex Hay of the Raemoir House Hotel, and on Thursday with chef Calum Hall, kindly supplied by Peter Walker, Hotel General Manager from the Meldrum House Hotel. The chefs will demonstrate a cold mackerel starter and a hot whitefish dish, with recipes available to take home to parents.Catriona Frankitti of Fish For Health is running the third workshop, which concentrates on health and wellbeing and the importance of eating foods high in Omega-3. This session features a tutored tasting session using crab, sardines, salmon, mackerel, trout, mussels and herring, along with lots of information about keeping fit and healthy. Catriona will be helped by hospitality students from the Academy. Seafood for the display, tasting and cooking sessions will be supplied by Aberdeen Fish Producer’s Organisation, George Campbell & Sons, Lunar Freezing, RR Spink, International Fish Canners, Macrae/Youngs, Daniels Sweet Herring, Orkney Crab, Scottish Shellfish Marketing Group, the Scottish Salmon Producers Organisation and Nairns oatcakes.Gordon Ingram from Lunar, said: There has been total co-operation from the boats and processors in Peterhead when asked to contribute to the Seafood in Schools project, as crews and processors alike, can see the long term benefits that may be achieved from this enterprising project.Scott Landsburgh, Chief Executive of Scottish Salmon Producers Organisation, said: We are proud to be part of such an engaging event. Scottish farmed salmon is known to be rich in Omega-3 fatty acids, key components of a healthy balanced diet. Research shows that eating food rich in Omega-3s helps children improve their ability to learn and concentrate in the classroom, as well as providing many other health benefits to people of all ages.Families will have the opportunity to learn more about the salmon farming industry, which plays such a pivotal role as one of Scotlands economic successes, and can offer our future workforce a range of career opportunities.Parents, grandparents, carers, siblings and guardians are encouraged to attend a community event this evening (Wednesday 29th January, from 16.30-18.30), which will give them an opportunity to enjoy the same workshops and to sample seafood delicacies. Following the workshops, each participating class undertakes a project of their choosing using seafood as a context for learning, which they must demonstrate to the rest of the school through an assembly or similar activity. In this way, we ensure that the Seafood in Schools programme and the messages it teaches, have a very wide reach, said programme manager Nicki Holmyard. In addition to students from Meldrum Academy, pupils from Daviot, Logie, Durno, Methlick, Old Rayne, Rayne North, Rothienorman, Barthol Chapel, Cultercullen, Tarves, Pitmedden and Udny primaries will also attend. Their transport is funded through the Seafood in Schools project.
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