Fish is the Dish Final Report

nerys@howelfood.co.uk

www.howelfood.co.uk

FINAL REPORT

CONTRACT FOR FISH IS THE DISH FOOD CONSULTANT

FISH IS THE DISH

INTRODUCTION

This project was based around the Fish is the Dish Education Pack designed to engage children with fish as a food and introduce them to the different species of fish, fish recipes and to inform them about the health benefits of eating fish. Primary schools in the Swansea Bay area were offered the opportunity for a visit to present an interactive local seafood lesson in both Welsh and English.

The lesson was focussed on the six seafood species commonly landed or harvested in Wales namely sea bass, crab, plaice, prawns, mussels, and mackerel which represent white fish, shellfish, flat fish, and oily fish categories. The interactive lesson gave children a chance to learn more about local seafood, taste the seafood species commonly landed, harvested and sold in the Swansea Bay area and how to make simple fish recipes.

DELIVERY & RESULTS

A database of 191 primary schools in the Swansea Bay area was received in July 2020 and all schools were contacted via email initially although automated responses were received due to the summer holidays. Further emails were sent again at the beginning of September 2020, but schools were reluctant to invite us as the first term was predicted to be challenging following pupils’ absence during Covid. Follow up phone calls were made with a few appointments confirmed in January 2021. However, email responses were low and the Project Coordinator and SBFLAG representative also contacted schools in the Swansea areas. The project was promoted in a newsletter to all schools from the Swansea City Council Education Department and a presentation to Headmasters (via zoom) in November 2021 helped in initiating direct interest from some schools. Further emails were sent repeatedly over this time, and it was discovered that several email addresses of 50 schools in Bridgend and more in the Neath Port Talbot areas had not received the initial email as their emails had changed and the database was updated as a result.

191 primary schools were identified although 2 schools closed during the time of the project (Brynhyfryd Primary and Ysgol Gymraeg Felindre) with a 33% response and 64 schools taking up the offer. Many schools were eager to receive more than one lesson which we were able to accommodate (due to low response) and targeting mainly year 5 and 6 and occasionally years 3 and 4. We distributed over 130 Fish is the Dish Education Resource Packs which were well received. The posters in the pack were used to identify other species during the lesson and the stickers were popular with the workbooks completed after the lesson or taken home. We were unable to provide additional paper exercises during the lessons due to Covid restrictions.

The impact of COVID-19 meant that all primary schools closed on March 20th, 2020, with some re-opening on June 29th for limited periods with all schools closed for the summer holidays on July 17th and schools re-opening with a phased return on September 14th, 2020. Primary schools closed again on December 14th with remote learning starting on January 4th, 2021. This significantly affected the project with most schools reluctant of inviting visitors for at least 12 months which delayed the delivery of the project. However, we developed an online course which some schools welcomed. The online sessions were a good way of providing a modified version of the Fish is the Dish session, but these were not as effective as the physical sessions. The online sessions only included the information regarding the different fish, benefits, sustainability and where the pupils got to see, touch and smell the fish. It wasn’t possible to include the cooking and tasting session. Getting children to participate online was also more difficult than being in the classroom.

We also promoted the project on the radio both in Welsh and English on Radio Cymru and Radio Wales and an article appeared in a local newspaper with images of children enjoying the lesson. Some schools would also post on social media about the sessions, with images and always with great feedback.

We provided a timetable of lessons to be delivered with dates and times made available to the Project Co-ordinator as we progressed and updated with progress reports throughout the delivery of the project.

128 lessons were delivered, and 3205 pupils received the lessons with 8 classes delivered online during Covid -19.

3,300 ‘pre-delivery approval’ forms were distributed with only a few refusing the lesson mainly due to allergies and reluctancy by pupils to try seafood and something they were unfamiliar with.

EVALUATION FORM SUMMARY

128 training delivery questionnaires were distributed and 102 completed. The questionnaires not completed were due to lack of time by the teacher or promised to send by email later which were not received.

WHAT DID YOU LIKE ABOUT THE LESSON?

 everything but especially to see the whole fish which the pupils could examine

 pupils loved it and learned a lot

 excellent presentationeducational and fun

 plenty of fish for everyone to try

 the chance for children to cook and taste

 the dietary benefits

 the practical activities -hands on

 informative and engaging

 offering a range of experiences

 using all the senses

 ‘what an experience’ (year 5 pupil)

 Linked with the new curriculum

 One of the best activities to come to the school

 many pupils trying fish for the first time

 new Welsh vocabulary

WHAT DID YOU NOT LIKE ABOUT THE LESSON & HOW CAN IT BE IMPROVED?

Comments include:

 not long enough

 the strong smell of seafood

 something for the rest of the class to do while the other children were cooking

Improvements/suggestions

 live fish in containers

 online video to show how they fish

 virtual tour of Swansea fisheries

 pupils to visit a fishmonger

 larger range of fish e.g.. squid

 filleting and gutting

 recipe cards

 map of the UK showing where the fish is from

 more opportunities to cook

 more information on sustainability

We responded to some of the comments as we received feedback such as dividing the children who were not cooking into groups to complete the workbooks, groups to feedback on how many different species they could name. Where time allowed and pupils were keen, we showed them how to gut a mackerel and fillet a seabass. It was not possible to carry out more cooking due to the time constraints. We talked about sustainability but difficult to delve into too much detail as there were other topics to cover. The lessons often ran over to 90 minutes rather than 75 minutes as the children were so enthusiastic and we were eager to include as many as possible in the practical cooking element.

To conclude the lessons were well received and all schools were very enthusiastic with many asking us to return. They would highly recommend to other schools and asked if we could return and repeat to other age groups and introduce other food categories such as fruit, vegetables, dairy etc.

OTHER OUTPUTS

1. An updated Education Pack - see appendix 1,2 (Welsh Language) and appendix 3 (online lesson plan)

2. Delivery of 75-minute lessons including the making of fish taster dishes to all primary schools identified by the project.

3. A ‘pre-delivery approval form’ designed and completed by parents – see Appendix 3

4. A ‘training delivery questionnaire’ formdesigned and completed by teachers – see Appendix 4

CONCLUSION

Even though the project timing was unfortunate and the number of schools who engaged were lower than hoped due to Covid-19 the response from each school was extremely positive with most asking us to return. Some schools were visited more than once, and we were able to teach other pupils in years 5 and 6 in different academic years culminating in engaging with over 3200 children. Some children were reluctant to touch, smell and taste the seafood to begin with but by the end of the lesson had enjoyed the experience and tried fish which they had not eaten before. Most were eager to share the recipes and cook the dishes at home. Overall, a highly successful and well received project which all children benefitted from. Many of the children told us that they thought the fish dishes were “banging lush” – the highest accolade and how much they were looking forward to the next session!

Lesson Plan

Subject: Fish Is Food

Approach: Teacher led activities with an interactive cookery demonstration.

Aim: to improve knowledge about fish as food.

Outcomes (the student should be able to):

1) Identify different species of fish.

2) Explain the health benefits of fish.

3) Describe different ways to cook with fish.

KS = Key Skills

Q&A = Question and Answer

Time Method (How) Content (What) Assessment Resources

10 min Teacher led presentation Introduction: Introduce yourself and explain why you are there. Outline the lesson aims and outcomes.

First person to put their hand up and answer the joke gets to be our first volunteer chef later on in the lesson…

What do you call a fish with no eye? A fshhh

Q&A to assess current knowledge of fish as food

Formative Assess for prior knowledge

25 min Teacher led interactive activity

How many different types of fish can you name as a class? How many of these have you eaten? What did they taste like?

Explain that there are different species (types) of fish and that the fish you have today come from Swansea Bay.

Pick up first fish; take it around the class so that the children can see the markings, fins and teeth. Encourage them to touch and smell the fish. Whilst doing this, explain where the fish is from, interesting facts about it, and question the children i.e. what are the fins for?

Talk about sustainability – the importance of fishing responsibly so that future generations can enjoy fresh fish and to take care of the environment and nature. For example mackerel should be caught by hand line or coastal fishing.

Formative Assess students knowledge of fish and health benefits

Selection of Swansea Bay fresh whole fish

Hand sanitizer

Cooked crab / prawns

Plastic utensils & blue roll

Repeat with other fish. When showing the crab & prawns, offer the students the opportunity to taste some cooked crab meat/prawns.

During this explain the health benefits of fish including:

- Omega oils (Q: Has anyone heard of it? What is it good for?)

- Vitamin B for making blood, changing food to energy

- Vitamin A for healthy eyes and skin

- Vitamin D to help your body get calcium from food (good for bones)

- Protein builds your muscles

Also point out the following: Eyes should be clear and bright to show that they are fresh and should smell like the sea.

KS Communication – Students to communicate their answers during the interactive Q&A

35 min Interactive cookery demo.

KS Problem solving – students to utilize their problem solving abilities to find the correct answers.

Dish 3 -> Crispy fish bites with pea mint dip & cucumber sticks

- Ask for 3 volunteers + winner of the joke at the start of the lesson. All to wash hands & then put on aprons and gloves.

- One pupil to crush the cornflakes and mix parmesan and cornflakes together in shallow bowl.

- Another pupil to put flour in a bowl, and the third to whisk the eggs in a bowl.

- Cut up plaice and pass to first child who dips in flour, then passes to next child who dips in eggs, then to third child who dips into the cornflake mix.

- Once this process is repeated 4/5 times, children to take off aprons and gloves and return to seat.

- Teacher to fry fish for 3-4 minutes, and serve with the minty pea dip & cucumber sticks.

- Meanwhile 4th pupil has crushed the peas with the mint to create the dip.

- All class to taste the fish bites with the dip and cucumber sticks.

Dish 4 – Mackerel dip with bread sticks dip

- Ask for 2 more volunteers. Both to wash their hands and wear an apron and gloves.

- un pupil to cut the spring onions and squeeze the lemon juice

- the other to skin the smoked mackerel and mash in a bowl

- add the crème fraiche, spring onions, lemon juice, salt and pepper and mix well. Serve this with the bread sticks.

- all class to taste the mackerel dip with bread sticks

KS Working with others – Students to work as a group to create the dish.

Plaice or other white fish

Flour

Cornflakes

Eggs

Parmesan

Peas

Mint or mint sauce

Salt and pepper

Cucumber sticks

Smoked

mackerel

Creme fraiche

Spring onions

Lemon

Juicer

Plates

Hob Bowls

Utensils

Blue roll

Aprons

Face masks

Hand wash

Sanitizer and anti bacterial spray

Plenary

Q: How many fish have you seen today?

Q: Can anyone name all species?

Q: How many have you tasted?

Q: Which was your favourite? Why?

5 min Teacher led verbal Q&A KS Communication – Students to communicate their answers during brief Q&A.

Formative Assess whether students can remember species

Virtual Lesson Plan

Subject: Fish Is Food

Approach: Teacher led activities with an interactive cookery demonstration.

Aim: to improve knowledge about fish as food.

Outcomes (the student should be able to):

1) Identify different species of fish.

2) Explain the health benefits of fish.

3) Describe different ways to cook with fish.

Preparation prior to lesson

KS = Key Skills

Q&A = Question and Answer

The following fish and seafood will arrive on the day of the lesson from Swansea Fish. You will need trays to display the fish when showing the pupils and some kitchen roll or disposable gloves when handling the fish. You will also need some plates or trays to hold the samples.

1 whole cooked lobster

1 whole seabass

1 whole mackerel

1 whole plaice or other flat fish such as flounder

100g mussels or cockles in shell

200g cooked prawns (for tasters)

200g cooked crabmeat (for tasters)

4 fillets smoked mackerel

Notes for teachers to prepare before the lesson

1. Prawns to be cut into 2 or 3 pieces and put on cocktail sticks

2. Crabmeat to be mixed and roughly ½ teaspoon or less placed on a small cracker or cucumber slice.

3. Pate ingredients - smoked mackerel, creme fraiche, lemon, pepper

Equipment -2 chopping boards, sharp knife and lemon squeezer, 2 bowls, fork or potato masher to mash the mackerel, spoons to mix and spoon onto crackers, plates or trays to display

Once the pate is mixed -put ½ teaspoon on a cracker

It may be best to keep the group into groups no larger than 30 so that it when you come to show the fish the pupils will have a chance to see and touch at least a few of the fish if not all if each class teacher takes one fish at a time to show each class before swapping!

Shopping list

1 tub crème fraiche or natural yoghurt

2 x lemon pepper

120 mini plain crackers

2 large cucumbers (sliced into 60 pieces each for crabmeat tasters)

Cocktail sticks

Time Method (How)

10 min Teacher led presentation

Content (What) Assessment Resources

Introduction: Introduce yourself and explain why you are there. Outline the lesson aims and outcomes.

First person to put their hand up and answer the joke gets to be our first volunteer chef later on in the lesson… What do you call a fish with no eye? A fshhh

Q&A to assess current knowledge of fish as food

How many different types of fish can you name as a class? How many of these have you eaten? What did they taste like?

Formative Assess for prior knowledge

25 min Teacher led interactive activity

If more than one class is attending - divide into groups or classes of no more than 30 each.

Explain that there are different species (types) of fish and that the fish you have today come from Swansea Bay.

Teacher to select first fish; take it around the class so that the children can see the markings, fins and teeth. Ask if they recognize the fishcan they name each fish? Encourage them to touch and smell the fish. Whilst doing this, explain where the fish is from, interesting facts about it, and question the children i.e. what are the fins/gills for? The differenc between oily and white fish?

Talk about sustainability – the importance of fishing responsibly so that future generations can enjoy fresh fish and to take care of the environment and nature. For example mackerel should be caught by hand line or coastal fishing. Mussels suspended rope culture. etc

Formative Assess students knowledge of fish and health benefits

Teacher to note names of fish on board

Selection of Swansea Bay fresh whole fish

Hand sanitizer

Cooked crab / prawns

Plastic utensils & blue roll

Repeat with other fish. When showing the crab & prawns, offer the students the opportunity to taste some cooked crab meat/prawns.

15 min Interactive cookery demo.

During this explain the health benefits of fish including:

- Omega oils (Q: Has anyone heard of it? What is it good for?)

- Vitamin B for making blood, changing food to energy

- Vitamin A for healthy eyes and skin

- Vitamin D to help your body get calcium from food (good for bones)

- Protein builds your muscles

Also point out the following: Eyes should be clear and bright to show that they are fresh and should smell like the sea.

KS Communication – Students to communicate their answers during the interactive Q&A

KS Problem solving – students to utilize their problem-solving abilities to find the correct answers.

Dish 3 – Mackerel dip with bread sticks dip

- Ask for 2 more volunteers. Both to wash their hands and wear an apron and gloves.

- un pupil to cut the spring onions and squeeze the lemon juice

- the other to skin the smoked mackerel and mash in a bowl

- add the crème fraiche, lemon juice, pepper and mix well.

- Ask for 3 more volunteers to spoon the mackerel onto crackers. More volunteers to act as waitresses to distribute the crackers

Smoked

mackerel

Creme fraiche

Lemon

Juicer

Plates

Bowls

Utensils

Blue roll

Aprons

Face masks

Hand wash

Sanitizer and anti bacterial spray

KS Working with others – Students to work as a group to create the dish.

Plenary

While some students are making the pate teacher to check knowledge….

Q: have you cooked fish before?

Q do you have any other ideas of what to make with fish?

Q: How many fish have you seen today?

Q: Can anyone name all species?

Q: How many have you tasted?

Q: Which was your favourite? Why?

5 min Teacher led verbal Q&A KS Communication – Students to communicate their answers during brief Q&A.

Formative Assess whether students can remember species

Teacher to note answers on board

FISH IS THE DISH – CONSENT FORM

Dear parent/carer,

We are learning about fish and healthy eating. As part of our work, we are planning for the children to taste different fish and make a fish dish. Please complete the form below and return it to school by _________________ .

Best wishes

(Class teacher)

My child:_______________________________________________

 Does not have food allergies/ intolerances or religious/cultural reasons for not eating certain foods.

or

 Does have food allergies/ intolerances or religious/cultural reasons for not eating certain foods.

My child should not handle or eat this/these foods: ________________________________________ ________________________________________

If your child has a severe allergy to any foods, please speak to their class teacher.

 I agree to my child wearing a plaster or plastic gloves to enable them to join in the food session if they have a cut or skin condition on their hands on the day of the food session.

 I agree to photographs or video of my child taken for promotional purposes.

Parent/carer name

Printed:_________________________________________________

FISH IS THE DISH – EVALUATION FORM

To be completed by the teacher present

Name of School: ..........

Name of Teacher: ………………………………………………………………………………………

Date of lesson: ............................................................................................

What did you like about the lesson?

What did you not like about the lesson and how could this be improved?

Is there anything else you would like to see?

Any other comments

Thank you for your feedback.