Students dish out the fish to celebrate Seafood Week

Students and staff at City of Glasgow College sampled a wide variety of fish dishes in support of Seafood Week 2017, a UK wide campaign encouraging the public to eat more seafood, more often.

Professional cookery students prepared and served fish samples which included traditional favourites cod and haddock, as well as less common varieties like hake and whiting.

Jess Sparks, Regional Manager of Seafood in Scotland at Seafish, gave a lecture to the students to help expand their knowledge of seafood beyond the kitchen. He said:

“For students going into the food service sector, being able to confidently use seafood and speak to their customers about its origins is a valuable skill. We want them to learn about the huge diversity of seafood species in the UK, how they are caught in the wild and what they taste like.”

Chris Little, a second year professional cookery student, said:

"I enjoyed the lecture and thought it was beneficial as these guys are experts in their fields and had a lot of in-depth information. I thought the slides were good and kept to the point."

May Donald, Senior Chef Lecturer at City of Glasgow College, says:

“We were delighted to welcome Seafish to share their expertise as well as donate a range of fish produce which our students expertly prepared for the tastings. Events like this are great learning experiences for them as they benefit from first-hand professional knowledge and gain invaluable insight into the industry they are training for. I know the students really enjoyed Jess' informative and entertaining lecture and the fish samples disappeared in minutes.”