Seafish teams up with fishmonger for pupils’ visit

CATCH OF THE DAY: Pupils from Blairgowrie High School with Willie Little, fishmonger and restaurateur, John Buchan and crew from the Aalskere.'Picture: Submitted.
CATCH OF THE DAY: Pupils from Blairgowrie High School with Willie Little, fishmonger and restaurateur, John Buchan and crew from the Aalskere.'Picture: Submitted.

Seafish and Willie Little, a fishmonger from Crieff, hosted a group of eight pupils from Blairgowrie High School on a visit to Peterhead Fish Market recently.

The tour was arranged to provide the students with a valuable insight into the fishing industry from net to plate.

As well as spending time in the market the skippers arranged to land their catch on the Sunday evening allowing the group to get a close look at the boats, observe the landing of the catch, check species and prepare them for the market on Monday.

Pupils also attended a session led by Sally Skakle of Peterhead Port Authority and Norman Davidson of Sustainable Seafoods, who completed the tour by taking pupils through the buying process.

Paul Williams, chief executive, Seafish said: “This was a great opportunity to give young people insight into all aspects of the fishing industry, to capture their interest and imagination.

“There is a wide range of training opportunities and many different career paths to embark on in this industry, in times when seeking employment can be a daunting prospect for those leaving full-time education.

“We hope that this project inspired participants to explore these options further, providing a positive and informative experience for all involved.”

Mr Little said: “Fish mongering appears to be a dying trade and the majority of customers visiting my shop are on average between 50-90 years old

“The eight pupils from Blairgowrie are between 15 and 17 years old with an interest in the fishing industry.

“This visit is one of several days they will be attending in order to see the whole supply chain from the landing of the fish right through to the finished article at my restaurant.”