Seafood in Schools at Elgin Academy

Seafood Scotland’s highly successful Seafood in Schools project is at Elgin Academy this week, presenting a series of interactive workshops to more than three hundred high school and primary pupils and their teachers.

The event takes place on Tuesday 29th and Wednesday 30th April 2014, and will teach children where seafood comes from, why it is healthy to eat, and how it gets to their plates.   Each pupil will attend three half-hour workshops, whilst an ad-hoc 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 Seafood in Schools coordinator Ruathy Donald, with Henry Angus, Commercial Director of Associated Seafoods on Tuesday, and Eric Mair from Eat Mair Fish in Buckie on Wednesday.

“Associated Seafoods is delighted to be involved in the Seafood in Schools initiative, as there is such a great story to tell about Scotland’s wonderful range of sustainable and healthy to eat seafood. Scottish farmed salmon is renowned around the world for its quality and taste, and it is important that our children learn about how it is produced and the vital role that fish such as salmon play in ensuring a healthy diet,” said Henry Angus. 

Local chef Alan Frost is hosting the second workshop, and will be cooking up some quick, easy and tasty seafood dishes for pupils to try.   He will be handing out recipe leaflets and hopes that parents will be inspired to try them at home.

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, brisling sardines, mackerel, trout, salmon and herring, provided by RR Spink, International Fish Canners, Macrae/Young’s,  Daniels Sweet Herring, and Orkney Crab, with oatcakes from Nairns.  Fish for the display and cookery demonstrations is kindly donated by Eat Mair Fish and salmon by Associated Seafoods. 

“We have worked with Eric Mair for the past three years and are extremely grateful for his continue support, without which it would be difficult to provide opportunities for so many local schools,” said Seafood in Schools project manager Nicki Holmyard.

Parents, grandparents, carers, siblings and guardians are encouraged to attend an after-school community event at the Academy 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 Elgin Academy, pupils will also attend from Bishopmill, East End, Seafield, St Sylvesters RC and West End primaries.  Their transport is funded through the Seafood in Schools project. 

Following the workshops, each participating class will undertake 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 Nicki Holmyard.