Local community of Whitleigh, Plymouth at a fish finger tasting event
FoodSEqual and University of Plymouth partners with Plymouth Fishing & Seafood Association, Sole of Discretion & Sir John Hunt School to produce ‘The Plymouth Fish Finger’.
The Plymouth Fishing & Seafood Association (PFSA), is co-launching ‘The Plymouth Fish Finger’ as part of its new consumer-facing brand and campaign, Seafood Plymouth, which aims to encourage people to eat more locally caught fish and support local fishing communities.
FoodSEqual, alongside the PFSA, Sole of Discretion CIC and Sir John Hunt School, are launching the Plymouth Fish Finger this weekend, Saturday 13th July, at the National Marine Aquarium in Plymouth. The event aims to share the journey of co-creating the fish finger and celebrate sustainable fishing practices while also promoting access to healthy, affordable food. On the day there will be interactive fish themed stalls, a cooking demonstration by Chef Matt Corner and an opportunity to taste the new fish finger.
On the project, CEO of the PFSA and Seafood Plymouth, Edward Baker:
“Fish fingers are a great way to familiarise people with fish that they don’t normally eat. The Plymouth Fish Finger is made only from locally caught fish – a blend of Dogfish and Pouting – all processed the day it was caught, for extra freshness and to ensure a fair income for our local fishermen.
It’s the outcome of true collaboration between researchers, businesses and students, all of whom have the best interests of the community at their heart. Food has the power to bring people together, and that’s exactly what this project has done.”
The project is part of work being done at the University of Plymouth, led by Dr Clare Pettinger, which is researching ways of improving access to food that is healthy, affordable and sustainable for local people. The intention is to get this product into the school meal system. Sir John Hunt school students co-designed, co-produced and were the initial taste testers of the prototype fish finger, before its official launch on 13 July.
Says Dr Pettinger:
“Plymouth is an Ocean City and we are surrounded by the sea, and yet most of our local fish goes off to be consumed in other places. We know from our research that local people do want to eat more fish, but there are often barriers in the way. We decided to get local people involved in designing a new ‘Plymouth Fish Finger’ as a way of tackling these issues.”
Plymouth Fishing & Seafood Association CEO Edward Baker and local fisherman Phil Robins
Sole of Discretion, another partner, is a collective of small-scale fishers out of Plymouth harbour, committed to catching fish and shellfish with as little damage to the marine environment as possible. The fish in the fish finger is provided by Sole of Discretion and RG Seafoods.
Pettinger concludes:
“Like the other partners, the businesses who’ve supported us, the students who have been so involved and of course the researchers from the University of Plymouth, we have been so proud to be a part of this project – by the community, for the community. And we can’t wait for the weekend when the fish finger is officially launched – and can start to be enjoyed by more people from Plymouth and beyond.”
Source: Press Release
