10 Oct 2018
Professional cookery students at City of Glasgow College are once again supporting a UK wide campaign to celebrate and promote the wide variety of fish available in the country.
Seafood Week is an annual campaign to encourage more people to eat more fish, more often. Run by Seafish, the public body that supports the UK’s seafood industry.
May Donald is a Senior Chef Lecturer at City of Glasgow College and in charge of co-ordinating Seafood Week activities at the college. She said:
“Fish and shellfish are, of course, important elements in our professional cookery courses so we are pleased to support Seafood Week once again.
“We are also delighted to welcome Seafish back to City of Glasgow College when students will have the chance to meet and hear from industry experts. Working with them provides our students with an ideal learning experience and an opportunity to gain invaluable insight into the sector they are training for.”
Food outlets at the college are including seafood on their menus throughout the week, while Princes Trust students will create seafood recipes featuring mackerel, cod, saithe and plaice for a taster event with Seafish on Friday 12 October.
Jess Sparks, Regional Manager of Seafood in Scotland at Seafish, will be giving an industry talk to professional cookery students, and said:
“Seafood Week 2018 marks the beginning of a campaign to increase consumption of fish and we are delighted to have City of Glasgow College supporting our efforts. The great selection of seafood being prepared will provide a fantastic opportunity for students to tuck into some tasty dishes.
“Our goal is to get everybody eating two portions of fish a week, as recommended by Government health guidelines as part of a balanced diet, and key to this is educating our young people about the benefits of eating more seafood.”
Seafood Week runs for eight days and begins on Friday 5 October with the social media campaign #fishpunday to highlight the variety and quality of fish and shellfish on offer across the UK. Find out more here