We can do better

By: The Fishmonger*

Easter has come and gone, and The Fishmonger’s interest was taken by the social media push by certifiers, Aquaculture Stewardship Council (ASC) in conjunction with the ALDI supermarket chain with their seafood promotion for ‘Sustainable Seafood Week.’

Easter has come and gone, and The Fishmonger’s interest was taken by the social media push by certifiers, Aquaculture Stewardship Council (ASC) in conjunction with the ALDI supermarket chain with their seafood promotion for ‘Sustainable Seafood Week.’

There is so much excellent sustainable seafood (be it fresh, chilled, frozen, canned, etc.) available, but they decide to promote Canned Pink Salmon; Tempura-Battered Fish Fillets (no species identified), and NZ Southern Blue Whiting Fillets.

Surely this was about pushing ASC, aligning with slow-moving products, and using Easter as an advantage. The Fishmonger loves seafood and understands the need for more seafood promotion, but feels we can do so much better than this.

Enough about negative thoughts – what can we do that positively promotes seafood and gets more people eating this phenomenally nutritious.

There are many ways, but the seafood buyers of the future are just starting off their lives, and we need to get to them. Many years ago, the Fishmonger organized a program with a school and a training company.

These enabled kids to get training in all aspects of seafood retailing, culminating in them getting casual and part time paid work and getting extra marks in their schoolwork. It was a true win-win-win package for all. It got the children interested in seafood and especially eating seafood. This is something every seafood retailer should consider!

In the UK a survey, FISH 2021-22, was conducted, engaging two hundred participating schools and getting pupils feedback via a post cooking and tasting survey, which demonstrated a marked change in confidence and attitudes towards fresh fish.

This was done after classes on seafood were given on food and nutrition. After the program, they requested to learn how to cook fresh fish, such as for fish pie and sushi.