From Sea to Table Fish Demo Day featuring underutilized fish species was organized as an open event as part of the Flavoria Innovation Festival Fish Innovation Week. During the event, chef and product developer Roy Norro (Norron Oy, Kalaruoka.fi) and chef and fishmonger Johan Hellsten from Herkkunuotta guided participants into the world of fish handling and preparation. The main stars of the day were pike perch, Baltic herring, perch, bream (or white bream), and ide.

Participants had the opportunity to handle the fish themselves – and, of course, enjoy it afterwards. The majority of the time was spent on fish processing and related discussions, and cooking was carried out collaboratively. In the end, everyone had the chance to savor some truly amazing flavors together. The theme of the menu was “Halfway Around the World”, featuring crispbread-breaded pike perch and perch with pickled cucumbers, Baltic herring “Iwashi”, and Caldo de Pescado soup.

The event proceeded in great spirits and attracted plenty of interest – there was a lively, hands-on atmosphere from the start to finish. At least one participant mentioned at the beginning not being fond of fish, but by the end of the session, they seemed to have developed quite a liking for it.

The Fish Demo Day was organized as part of the WiseFood project and the Fish Marketing and Quality Development Program.