From Sea to Table – Fish Demo Day

Welcome to an interactive event where you will learn fish handling and processing! We will explore how underutilized fish species can become everyday favorites. Participants will get practical tips for cooking and seasoning. The day combines live demonstrations, cooking sessions, and tasting opportunities with professional insights into the Finnish fish industry and sustainable choices.

Time: November 5, 2025 at 12:00 – 3:00 PM
Place: Turku Vocational Institute, Aninkaistenkatu 7, Turku

Cooking and fish handling will be led by Roy Norro, a Finnish chef and founder of Norron Oy and the Kalatassu brand. He is passionate about showcasing underutilized Finnish fish species and creating innovative products that bring them into everyday cooking. Roy’s mission is to honor Finnish food traditions while making sustainable fish choices more accessible and appreciated.

For the Flavoria Innovation Festival participants, this event offers inspiration, hands-on experience, and fresh perspectives on the future of fish and its role in a more sustainable food system.

Preliminary program:

  • Welcome & Introduction – Emma Sivula, Coordinator of Flavoria Innovation Festival
  • Fish Handling Demonstration and Cooking with Fish – Roy Norro, Norron Oy
    • Learn how fish is handled, cleaned, and prepared for cooking.
    • Demonstration on how to prepare a simple dish.
  • Shared Meal & Coffee
    • Enjoy the freshly prepared fish dish together.
  • Fish Industry Perspective
    • Insights into modern processing and value-added products.
    • Discussion on sustainability, quality, and innovation.
  • Closing & Questions
Sign up here

Sign up by October 26th! The event will be confirmed with a minimum of 7 participants and is limited to a maximum of 20 participants – secure your spot today!

More information:

Emma Sivula – emma.sivula@utu.fi