Seafood in Schools heads to Fife

SEAFOOD Scotland’s widely acclaimed Seafood in Schools programme is visiting Kirkcaldy High School on Tuesday 28 and Wednesday 29 October, with a roadshow to help pupils learn all about the Scottish seafood industry.
Pupils from Torbain, Fair Isle, Valley and Capshar primaries will join in with the activities, finding out where seafood comes from, how it gets to their plates, why it is good to eat as part of a healthy diet, and what careers are available in the seafood industry.
Around 350 children will benefit from the workshops.
A fresh fish counter, always a highlight of Seafood in Schools events, will be manned on the first day by Ian Murray, skipper of the Anstruther Fisheries Museum’s herring drifter, the ‘Reaper’, whilst the Sainsbury’s Kirkcaldy seafood team take over on day two.
Pupils will be able to see and handle a variety of fresh and live species including crab, lobster, langoustine, cod, haddock, monkfish, squid and more.
‘I am looking forward to promoting the health benefits of eating fish to the children, and particularly enjoy showing them the fresh fish’, says Murray.
‘I start by showing them some herring and mackerel, explain how and where the fish are caught, and encourage the children to handle the fish.
‘The trick is to keep the talk light-hearted but informative. As a fishing skipper of some 22 years’ experience, I can generally field the most searching questions, but there is always one that takes you by surprise.’
Seafood for the display is generously provided by Sainsbury’s and George Campbell & Sons, whilst the Scottish Salmon Producers’ Organisation (SSPO) is providing a fresh salmon, which will later be donated to the home economics department for cooking.
Scott Landsburgh, CEO of SSSPO said:  ‘We are delighted to continue our support for such a fun and informative programme.
‘Encouraging kids to eat a healthy balanced diet that includes fish rich in omega 3 such as salmon is really important for improving concentration and enhancing brain development.
‘The salmon farming industry plays an important part in many rural communities across Scotland and we hope this programme will inform families of some of the benefits it brings including the positive impact it has on the Scottish economy.’
Catriona Frankitti of the Fish for Health project, which specialises in teaching pupils about the benefits of eating seafood high in Omega 3 as part of a healthy diet, will be hosting ‘Come Dine With Me’ sessions, with tastings supplied by key supporters of Seafood in Schools.
These include hot smoked mackerel (Tesco), sweet marinated herring (Sainsbury’s), sprats (John West/International Fish Canners), smoked salmon (Sainsbury’s) and trout (RR Spinks at Sainsbury’s), with oatcakes sponsored by Nairns.
Completing the roadshow, two chefs from Fife College, Scot Lyall and Andrew Main, will demonstrate how fish is filleted and prepared, and show the children how to make smoked mackerel pate and a tasty Scottish haddock dish, with recipe leaflets to take home.
All classes taking part in the workshops commit to undertaking a seafood-based project during the year, to improve their understanding of the seafood industry to Scotland, and to deliver the message to the rest of their school.
A community event for parents and siblings is also an important part of the Seafood in Schools and Fish for Health projects, and local coordinator Maria Anderson and the workshop presenters will welcome visitors at Kirkcaldy High School from 16.30-18.30 on Tuesday 28 October,  to test their knowledge, see what their children have learnt, and taste the seafood.