Teacher Dustin Bajer only got a commercial fish culture licence a couple days ago, and it’s already piqued interest in the community. Alberta Agriculture issued a commercial B fishing licence to Jasper Place High School to breed fish like rainbow trout, tilapia and salmon. It’s a natural fit with the school’s food forest of herbs, fruits and vegetables that supply the culinary program. The school’s Permaculture Club will breed the fish in a 1,300-litre tank. “It’s a pilot project, so we’re not going to be feeding all our students fish sticks,” laughed Bajer, “but who knows what can happen if it takes off?” Dennis Urban, an inspector with Alberta Agriculture, said issuing an aquaculture licence to a school is a first, as far as he’s aware, and commended Bajer for his innovative program. “We never get those kinds of requests,” he said, “but the school is big and there’s enough interest. It’s unique for sure.” Grade 12 student Dakota Laboucane called the project revolutionary, and said it fits in well with the goal of sustainability — “and more fish on the menu and less fast food.” https://www.metronews.ca/edmonton/local/article/1033928--school-reels-in-licence
Why would you turn them into fish sticks if you are trying to reduce fast food consumption? Do Americans know there is another way to eat fish (several even)?
They're Canadians, but the answer to your question is, yes, we Americans know several different ways to fry fish.
I don't think the children of today would even recognize them as a food group if they wern't cut, battered and fried. And then the school faces liability fir random bones. Yer, fish sticks will remain. safer in their eyes.
I figure they need the extra calories to deal with the snow, winds, and harsh climate. However, to prove we know how to cook fish. San Francisco Fish Stew Ingredients: 1/4 cup olive oil or salad oil 1 large onion, chopped 2 cloves garlic, minced or pressed 1 large green bell pepper, stemmed, seeded and chopped 2/3 cup chopped parsley 1 can (15 ounces) tomato sauce 1 can (28 ounces) tomatoes 1 cup dry red or white wine 1 bay leaf (Myrtlewood leaf works too) 1 teaspoon dry basil 1/2 teaspoon dry oregano leaves 12 clams in shell, suitable for steaming, scrubbed 1 pound large shrimp, (30 per pound), shelled and remove viens 2 live or cooked large Dungeness crab (about 2 pounds each), cleaned and cracked ((Use of scallops, and monkfish highly reccomended)) Preparation: In 6-8 quart pan over medium heat, combine oil, onion, garlic, bell pepper, and parsley. Cook, stirring often, until onion is soft. Stir in tomato sauce, tomatoes (break up with spoon) and their liquid, wine, bay leaf, basil, and oregano. Cover and simmer until slightly thickened, about 20 to 30 minutes. To broth, add clams, shrimp, and crab. Cover and simmer gently until clams pop open and shrimp turn pink, about 20 minutes. Ladle hot broth and some of each shellfish into large bowls. Serve in a sourdough bread bowl. You all have your own sourdough starter right? This is all best cooked IMO in a outdoor bread oven in fall. PS - I surf, I don't eat fish, I rather swim with them. :rofl: