Seafood from Scotland was on the menu in Spain last week, with a starring role in a series of masterclasses at two, top-tier culinary schools.

Chef CJ Jackson from the Billingsgate Seafood School in London with Spanish students at the Seafood from Scotland masterclasses

Seafood from Scotland was on the menu in Spain last week, with a starring role in a series of masterclasses at two, top-tier culinary schools.

The initiative is the brainchild of Natalie Bell, Head of Trade Marketing from trade body Seafood from Scotland in collaboration with renowned chef, CJ Jackson from the Billingsgate Seafood School in London.

The highly regarded schools are the Universidad de Gastronomía (GASMA) in Castellón, and the University College of Hospitality Management and Culinary Arts of Sant Pol de Mar (St Pol) outside Barcelona.

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UK chef CJ Jackson has been recruited to demonstrate to the students how to work with Scottish seafood, while discussing its quality, flavour, and provenance.

The classes also cover Scottish techniques for farming and catching fish and what chefs can expect from their suppliers.

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Natalie Bell, Head of Trade Marketing with Seafood Scotland

Natalie Bell said: “Spanish people love quality seafood, so it is a priority market for us. The students are aware of Scotland’s reputation for superb fish and shellfish but are keen to learn how we earned that accolade.  We are sharing our unique characteristics such as our clear coastal and inland waters, the stringent processes we follow, and the host of accreditations that ensure proper handling and treatment of all seafood species from sea to plate.

“Working with culinary students is a fantastic opportunity to create a pipeline of highly qualified chefs who understand what makes Scottish seafood so special. Our ambition is for them to take that knowledge with them throughout their careers.”

CJ Jackson added: “I had a great time in Spain working with Seafood from Scotland and meeting such an inspiring group of students from around the world. It was a wonderful opportunity to share knowledge on Scottish seafood, the product and flavours, to such an engaged audience.”

Seafood from Scotland was on the menu in Spain last week, with a starring role in a series of masterclasses at two, top-tier culinary schools.

Spanish students at the Seafood from Scotland event

The masterclasses signal the start of a partnership with each school. Seafood from Scotland will host additional masterclasses throughout the academic year and supply students with Scottish seafood to hone their skills.

Alongside the masterclasses, Seafood Scotland is supporting two culinary competitions to find the best of the best. The GASMA Challenge final kicked off the partnership with Seafood Scotland on 21st November following three rounds with 56 students taking part in the competition.  Judged by Natalie Bell and CJ Jackson, along with teaching staff from GASMA, the students had to select their ingredients just before the heats began with the final round including monkfish, brown crab, langoustine and salmon.

The trade body is also sponsoring Catalonia’s Young Chef competition, hosted by St Pol and featuring Scottish seafood. The winner from this will be brought to Scotland for a hands-on educational experience and to learn more about our fishing and processing practices.

Source: Press Release

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Seafood from Scotland Masterclasses for Spanish Students

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