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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