SEAFOOD Scotland’s highly successful Seafood in Schools project is at Castle Douglas High School this week, presenting a series of interactive workshops to 350 high school and primary pupils and their teachers.
The event takes place today, Monday 18th November and on Tuesday 19th November, 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, will give them more confidence in using seafood as a context for learning.
The wetfish counter display is guaranteed to be a hit, enabling pupils to see and handle a variety of Scottish species and to learn how they are caught, landed and processed. It will be run by Wyllie from Ferry Fish, who are also supplying seafood for the display and for cooking.
Seafood in Schools has teamed up with the Chefs @ Schools project for the second workshop, at which pupils will have their taste buds tempted by chef consultant Tony Budde, who will be preparing some quick, easy and tasty seafood dishes for them to try. Recipe leaflets have been prepared for pupils to take home, and reports from workshops at other schools show that many of them persuade their parents to recreate the dishes.
“It’s great to have the opportunity to cook for the kids and to get them interested in seafood, and I am looking forward to the event,” said Tony.
The third workshop concentrates on health and wellbeing and the importance of eating foods high in Omega 3. Run by Catriona Frankitti of Fish For Health, the session also features a tutored tasting session using crab, sardines, mackerel, trout, mussels and herring, supplied by RR Spink, International Fish Canners, Macrae/Young’s, Daniels Sweet Herring, Orkney Crab, Scottish Shellfish Marketing Group and Nairns oatcakes.
Parents, grandparents, carers, siblings and guardians are encouraged to attend a community event on the evening of the first day (18th November, from 16.30-18.30), which will give them an opportunity to enjoy the same workshops and to sample seafood delicacies.
In addition to students from Castle Douglas High, pupils will also attend from Castle Douglas, Lochrutton, Springholm, Hardgate, Crossmichael and Gelton primaries. Their transport is funded through the Seafood in Schools project.
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 Marie Clare James.
ENDS
Photocall with the children: 1100 Monday 18th or Tuesday 19th November (alternative timings by arrangement).
To arrange a photocall or for further press enquiries, please contact Martin Hunt on 07767 401 760, martin@tartansilk.co.uk
About Seafood Scotland
Seafood Scotland is an industry organisation that works throughout the supply-chain with fishermen, fish/shellfish farmers, processors, retailers, food service companies, caterers, NGOs and consumers to develop and enhance the competitive performance, quality practices and global reputation of a sustainable Scottish seafood industry. Seafood Scotland manages the Seafood in Schools project.
For more information please visit: http://www.seafoodscotland.org
Seafood in Schools is a project that aims to teach children about Scottish seafood; where it comes from, how it reaches our plates, and why eating seafood is good for us. It is funded by Scottish Government, Seafish, Scottish Salmon Producers’ Organisation, the Scottish Fishermen’s Trust and the Scottish Whitefish Producers’ Association, and also relies on in-kind contributions and involvement by the fishing and aquaculture industries.
For more information please contact: Nicki Holmyard, SiS manager on 0771 127 2637 nicki@seafoodscotland.org
or visit: http://www.seafoodinschools.org
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