The Waste fish day was organised to address questions related to use of fish which have been labelled "waste fish". What is considered waste fish and is it really waste? Why are some fish disappearing whilst others are thriving? Is it possible to improve the landscape by eating fish?
The purpose of the waste fish day was to discuss the issue of waste fish and prepare inspirational dishes with the help of professional chefs. Fish stock was bottled and labelled with stories about wastefish for the participants to take home. The day ended with a three course wastefish dinner.
Fish which are considered to be too numerous and without commercial value are often called waste fish. In Finland bream and roach have been labelled waste fish because they thrive in eutrophicated waters. In large numbers their growth is stunted and use for human consumption is considered to be too labour intensive. The incentive is also missing as the fish trade is oversaturated with farmed fish and most consumers are no longer used to eating fish with bones. Tragically also the mature bream and rouch are considered waste fish these days. To restore the ecological balance we should stop leaking nutrients into the waters and reduce the excess fish populations. Ideally we would begin to see bream and rouch as a valuable source of fresh local food instead of choosing to eat farmed fish imported from all over the world.
Bottling up fish stock for everyone to take home.
Hands on workshop on how to prepare bream and roach.
The tongue of a bream used to be a delicacy in the courts of St Petersburgh.
Preparing bream cheviche.
Poster designed by Saara Karppinen http://www.saarakarppinen.com