Food Security Somalia Project #43543

No Waste, All Taste: Fish to Feed Horn of Africa

by FairFishing

Project Report | Oct 13, 2021
New Fresh Fish on the Dish Trainings!

By Maiken Woller | Project Manager

Training the young Somali generation in Cool, Clean & Tasty fish!

It Is the second time FFoD training has taken place in Garowe, and for that period, we have trained young students, fishmongers, households and chefs.

During September, FairFishing trained 45 students in Garowe, Puntland in fish handling and waste management. The 45 students learned about the importance of the cold chain of fish, awareness of the benefits from eating fish and the five sustainable fish species living in the Somali ocean.

The training was opened by the Ministry of Fisheries, who urged the students to learn the knowledge of marine life since Somalia has 3330km of stretched coast.

As per the plan, the training was a 3-day exploration shaping the next generation, the first day of the training were Fresh Fish on the Dish preparations through Cool, Clean & tasty fish handling and the two other days were training in All Taste No Waste fish management training. The students learned how to fillet, cook and grill the fish with different ingredients that could make fish delicious.

The final day, FairFishing organized a day, where the students could create poems and plays with Fresh Fish as the theme. The students exemplified the nutritional benefits of eating fish and protecting the eco-system and the small-scale sustainable fisheries.

Poems and plays are an important part of the Somali culture and traditions and gives the students the opportunity to be creative. All students also received a Fresh Fish for the New Generation t-shirt.

The students promised that they will go to coastal towns to learn more about fish and marine life, and they request Fairfishing all posts Illustrating fish species to stick on the classes for demonstration of the five sustainable species. The students were exciting about the news that there is job oppotunities for them along the fresh fish value chain, and how they can start their own fish business in the future, contributing to their country's development and protention of marine life.

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Jun 16, 2021
FairFishing All Taste No Waste Event in Puntland

By Local FairFishing team | Communication Officer

All Taste No Waste - Fish Soup Event in Qardho Puntland, Horn of Africa

FairFishing team of Puntland has freshly conducted All Taste No Waste training in Qardho which is the part and parcel of Fresh Fish on the Dish Program with the aim for the utilization of the whole fish instead of wasting the most nutritional part of the fish and cooked it together with the communities as they have currently been introduced to the benefits of waste utilization by Fairfishing organization through theoretical and practical applications.

The training was opened by Ministry of Fisheries & Marine and Fisheries institute in Puntland. Both have acknowledged the significance of the training as they both inspired the training participants to eat fish for health, nutrition and cost-effective reasons, since the meat is more expensive than fish and utilize the whole fish introduced by Fairfishing.

Initially, FairFishing had planned for 30 local people to participation in the training, but the number was increased to 50 people, because of the community aspiration to get the knowledge and skills of Cool, Clean & Tasty fish preparations, especially fish waste utilization.

The training was held in a meeting hall of a hotel having an enormous space that enabled 50 training participants to be relaxed and convenient and following Covid-19 restrictions and protection. The duration of the training program was a two days’ period, from 1-2 of June 2021.

Day 1 of the training programme

The training participants were 34 women including female fishmongers and other women who are interested in local fisheries and local business that have been collected from Qardho IDP (internally displaced people) camps. Theoretically, they have been taught the sustainable fish species, hygiene of fish handling, cold chain and cleanliness of the fish and the equipment. Prior to that, they have been taught the benefits of fish eating as nutrition and as food and health value.

In practice, the participants learned preparation of fish head from soup and other different types of fish dishes that have been meticulously displayed by the chef, as she added the dishes with various vegetables and fruits.

The training participants enjoyed the fish soup that have been made from fish head and eat other Fresh Fish on the Dish meals prepared from the same fish as lunch. The trainees were excited about the delicious fish soup and fish meat cooked with various spices.

Day 2 of the training programme

The trainees were composed of 16 males that have been collected from different restaurants, and hotels in Qardho town, while few of them deep-fry fish on the side of the road. The chefs told us that they serve fried fish flavored and colored with cumin powder to the customers, while they don’t know other types of Fresh Fish on Dish preparations.Therefore, in this training, it has been demonstrated gutting, cutting and preparation of fish head from fish soup and ingredients that can make fish dishes delicious.

Media

The media was present taking pictures and recording all the events that have taking place in the theory and practical sessions. After these, the FairFishing team posted all the events to the FairFishing Facebook and YouTube for display to community for further learning.

Conclusion

The training participants derived from different parts of the community who are regularly involved in fishing activities and some others of the community who have a desire to learn. It was a great opportunity for them to learn fish gutting, cutting, fish hygiene and cooling chain. During the training, the participants were excited and energetic about the learning about the unique preparations of fish head from soup with value addition. The most challenge for them was how to gut fish with skills.

This kind of training is very useful for the communities in order to change their perception of fish preparation and taste, waste utilization and it is also increasing the fish consumption. IDPs (internally displaced people) in Puntland is almost 42000 that have been severely affected by malnutrition. Therefore, it is commendable to include them in waste utilization trainings to utilize the fish waste which is the only food they can afford to buy, and the fish soup provide them better nutrition and health.

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Feb 16, 2021
Fish to Feed Horn of Africa

By Maiken Woller | Fundraising & Communication Officer

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