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Locally caught species that are usually discarded or used as bait will star in a sustainable new food scheme β and local schoolchildren are on board. F ish fingers are loved by children, nostalgic adults and Nigella Lawson , but soon schools in Plymouth could see an upgrade. A scheme in the seaside city is hoping to supply its primary and secondary schools with fish fingers made from locally caught fish. And not the typical cod or haddock, but lesser-known species including pouting and dogfish.
Bycatch β untargeted and generally unwanted fish caught by commercial fishers β is one of the greatest issues surrounding the fishing industry. Yet in the south-west of the UK, more than 50 species are regularly caught. Much is sent abroad but fish including pouting, dogfish and whiting are often thrown, dead, back into the sea or used as bait.
Certain species sell for as little as 20p per kilo on the market. The Plymouth Fish Finger project hopes to upend the status quo. In late , Baker teamed up with Pettinger and Sole of Discretion to turn the vision into reality.
At a small warehouse on Sutton Harbour, Sole of Discretion processes 1. Part of keeping a local fishery going is as much to feed local people as it is to maintain the fishing sector. Creating the fish finger itself proved tricky. Would it be the classic rectangle or more of a goujon? How would the breadcrumbs stick, and how golden should they be?
Most importantly, would children enjoy dogfish, with its stronger flavour than generic white fillets? At workshops with students at Sir John Hunt Community Sports College, a secondary school in north Plymouth, the answer was a resounding yes.