SFA and STA to promote undervalued fish |15 October 2015

Fish species like swordfish which are not largely consumed and not valued by the local public will soon be promoted through the curriculum of the Seychelles Tourism Academy and within tourism catering services.

This will be possible now that the Seychelles Tourism Academy (STA) and the Seychelles Fishing Authority (SFA) have signed an agreement committing themselves to further strengthening their partnership in promoting value addition to different fish species considered not so popular among local consumers.

Vincent Lucas, the acting chief executive of the SFA and Diana Quatre, the manager of studies – Advanced Diploma in Hospitality Management (ADHM) – signed the agreement yesterday morning at the STA at La Misère.

This was in the presence of the STA principal Flavien Joubert and John Stravens, the chairperson of the STA’s board of governance.

“This will ensure food security to our nation as well as guarantee continuous supply of highest possible quality seafood products to the hotel industry,” Mr Lucas said after signing the agreement.

Coinciding with activities to celebrate the Food Week, Mr Lucas said such a commitment by the STA and the SFA will also further improve the livelihood of local fishermen.

He noted that the two parties are already enjoying a long standing mutual cooperation, friendship and numerous successful projects including the more recent National Show in which they collaborated to produce and promote swordfish products for the local market and tourism establishments. On Sunday at the launch of Food Week, STA chefs produced different snacks made from undervalued fish, fruits and vegetables.

Under the agreement, the SFA will also make available all necessary facilities and resources to STA staff and students whenever required to train and educate them on the biology, fishing techniques, resource management, quality and freshness of fish and other seafood.

“The agreement will also allow for a very thorough and comprehensive national fish consumption survey especially within the catering and tourism industry to be carried out very soon as well as the compiling of a cookbook on the main locally consumed fish species,” Mr Lucas announced.

Expressing appreciation that the agreement falls under the direct responsibility of the ADHM department, Ms Quatre says this will raise the standard of the department.

“We are committing ourselves to assist the SFA with value-added research in fish by producing fish delicacies and at the STA we encourage our staff, students and lecturers to be creative,” she said, adding that through the agreement the SFA will help by donating fish for the creative dishes.