Hampshire schools fishing for a healthier lunch
Primary school children in Hampshire lead the way on sustainable fishing
Pupils in Hampshire are among the first in the country to try a new ‘super fishcake’ – now back on school menus as part of a sustainable fishing initiative from the South East Food Group Partnership (SEFGP).
The ‘South Coast Fishcake’ has been developed in response to new government guidelines, which stipulate that oily fish must be on school menus at least once every three weeks.
The fishcake recipe, containing locally-sourced mackerel, white fish and vegetables, has been perfected through taste panels with school children aged four to seven in Hampshire and is now ready to launch across the rest of the South East.
Using up to five tonnes of South coast landed mackerel a year, which would otherwise be exported, the fishcake opens up a more profitable outlet for local fishermen, helping to boost the South East economy, while providing school children with an Omega-3 rich diet.
Melissa Love, public sector procurement project manager, SEFGP, said: “The South Coast Fishcake has been developed to ensure school children have an oily fish option on the menu that they will want to eat. The children have played a leading role in creating a fishcake that’s a world away from the grey fish, orange breadcrumb-coated affair of our own childhood. The new fishcake is delicious, nutritious and good for our economy!”
The mackerel is landed along the South coast and processed in the port of Newhaven by Network Seafoods, which is the only processor in the South East able to process mackerel for the fishcake production.
Peter Ellis of Network Seafoods, said: “The South Coast Fishcake has opened up a new market opportunity for local fishermen, with mackerel being too small for the UK catering trade, the fishcake provides an outlet for this sustainable type of fish.”
Once the mackerel has been processed, it is taken to Castle Kitchens in Washington, West Sussex, which specialises in the design and production of special dietary requirement meals.
Erica Sheward of Castle Kitchens, said: “Fishcakes are traditionally made from cod, which would often come from the Atlantic. We are now using mackerel, which is landed just 15 miles along the coast, so we’ve seen a dramatic reduction in food miles.”
The South Coast Fishcake, developed with funding from SEEDA, is set to launch across all schools in the region and help to maintain a healthy South East economy.
For more information on the South Coast Fishcake, visit www.southeastenglandfoodanddrink.co.uk
