Omega-3 fishcakes offer schools a healthy option

A ‘super fishcake’ high in omega-3 and low in foodmiles has been launched in response to new government guidelines requiring oily fish to be on school menus at least once every three weeks.

The South Coast Fishcake was developed as part of a sustainable fishing initiative from the South East Food Group Partnership (SEFGP). The recipe, containing locally-sourced mackerel, white fish and vegetables, has been fine-tuned through taste panels with school children aged four to seven in Hampshire. It will now launch across the whole of south east England.

Using up to five tonnes of south coast-landed mackerel annually, which would otherwise be exported, the fishcake unlocks a more profitable outlet for fishermen, helping to boost the local economy.

The mackerel is processed in the port of Newhaven by Network Seafoods. “The South Coast Fishcake has created a new market opportunity for local fishermen,” said the firm. “With mackerel being too small for the UK catering trade, the fishcake provides an outlet for this sustainable type of fish.”

Once the mackerel has been processed, it is taken to Castle Kitchens in Washington, West Sussex, which specialises in the design and production of special dietary requirement meals. The company claimed: “Fishcakes are traditionally made from cod, which would often come from the Atlantic. We are now using mackerel, which is landed just 15 miles along the coast, so we’ve seen a dramatic reduction in food miles.”

Melissa Love, SEFGB public sector procurement project manager, said: “The South Coast Fishcake has been developed to ensure school children have an oily fish option on the menu that they will want to eat. The children have played a leading role in creating a fishcake that’s a world away from the grey fish, orange breadcrumb-coated affair of our own childhood. The new fishcake is delicious, nutritious and good for our economy!”