Webster’s High School was the venue for the latest stop in the Seafood in Schools project organised by Seafood Scotland.
Pupils from Webster’s and surrounding primary schools took part in a number of interactive workshops promoting the benefits of seafood.
The youngsters were taught about where seafood comes from, how healthy it is to eat and how it gets to their plates.
All pupils attended three half-hour workshops while at lunchtimes a session was held for the teachers to help them find ways to use seafood as a context for learning.
The first workshop was a ‘wetfish counter display’ by Ian Murray from the Scottish Fisheries Museum and Peter Bruce, skipper of the Peterhead-based Budding Rose boat.
It enabled pupils to see and handle a variety of fresh and live species including crab, lobster, langoustine, cod, haddock, monkfish and squid. They also learned how they were caught, landed and processed.
“Working with the kids is fun and it’s great to change their perceptions of our industry,” said Peter Bruce. “As well as teaching them about the fish and shellfish, it’s important to tell them that there are some exiting career opportunities in areas they might not have considered such as processing and aquaculture.”
For the second workshop, Seafood in Schools teamed up with Dundee College to give pupils a tasty treat.
Chef lecturers Maryrose Brooks and Neil Clarke demonstrated a cold mackerel starter and a hot whitefish dish.
Catriona Frankitti of Fish For Health ran the third workshop, which concentrated on health and well-being and the importance of eating foods high in Omega-3.
This session featured a tutored tasting session using crab, sardines, salmon, mackerel, trout, mussels and herring, along with lots of information about keeping fit and healthy.