Discover the secret behind creating a new, locally sourced, and sustainable fish finger that not only nourishes the community but also benefits the environment. This article explores how a team of researchers, fishers, and businesses in Plymouth, UK, are revolutionizing the humble fish finger, making it a healthier and more eco-friendly option. Learn about the fascinating journey of this project and how it aims to promote marine conservation and blue health. Fish finger, Sustainable fishing, Blue health
A new spin on the traditional fish finger
Acknowledged aficionado of a proper fish finger, the author shares an account of relishing that favorite comfort in the bread sandwich variety with lemon juice, mayo, and healthy salad. But the author’s interest in this classic dish is not just a matter of personal indulgence – they have been working with a team of local community members, fishers, businesses, and researchers at Plymouth University as they develop an improved version that is healthier and more sustainable.
The main goal of this project is to incorporate locally caught seafood into the diets of communities that are typically at a greater disadvantage for nutritional quality, which can have negative health outcomes. By catching fish that would otherwise be tossed back, the team hopes to help reduce food waste, support small-scale fisheries, and raise awareness of responsible fishing practices.
Sourcing sustainably and benefits the community
The collaboration with ethically-minded fish retailer Sole of Discretion and the Plymouth Fishing and Seafood Association, who source only fish and shellfish that are caught or grown in a way which has minimal impact on the environment, is just one unique aspect of this project. After speaking with some of these partners and local fishers, the team are planning for their fish fingers to be made with pouting, dogfish or whiting — all depending on what is being by-caught by the named skippers at launch.
This not only minimizes waste and supports fishers nearby but it also works against the trend among UK consumers to eat a limited variety of seafood: salmon, cod, haddock (a popular type of whitefish) or prawns and tuna primarily. The project is designed to help take the pressure off over-fished stocks and reduce environmental damage from the big five fish varieties by encouraging lower impact alternatives that are caught more locally.
Educating Our Youth to Build Generational Wealth
The Plymouth fish finger is about much more than just making a new product; it is an entirely interdisciplinary project that brings many people together and gives them the power to help reconfigure the way we do things with fish. The team has created relationships with local community groups, the city’s university and local schools —including visits from celebrity chefs.
What it hopes to do now is land the fish fingers in the local schools, where children will experience not only the taste of a “good product,” but also “how and why you have a good product”: by thinking sustainably. Through the education of the next generation, this cornerstone project has been designed to build stronger relationships between local communities and their surrounding ocean, encourage marine conservation and promote ‘blue health’: an understanding that our physical and mental health are intrinsically tied to that of our oceans.
