Last updated at 20:09, Thursday, 02 August 2012

Experts from West Cumbria’s fishing industry gathered to drive forward growth in the sector.

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Cumbria Wildlife Trust’s sustainable seafood project held the event and lunch at Whinlatter’s Cottage in the Wood last Thursday.

Bringing together people in the seafood consumer and tourism sector, the event was aimed at developing ways to better support the local fishing industry and maintain jobs and sustainability to Cumbrian seafood.

Around 20 people enjoyed a sample of local seafood caught fresh and prepared by Ryan Blackburn, head chef at Cottage in the Wood.

Nikki Taylor, wild oceans project officer for the Wildlife Trust, organised the event.

She said: “We are working hard to develop the local seafood industry and its sustainability.

“There is a wealth of opportunity for those involved in the sector and we need to tap into that as the fishing industry in Cumbria is a hugely important one.”

Gerard Richardson, of Whitehaven, who is a Cumbria fisheries advocate, attended the event and addressed the guests.

He said caterers, suppliers and local fishermen needed to work together more closely to develop stronger links and opportunities.

“There’s a very simple answer to boosting the local fishing industry,” he said.

“Cumbria has some of the finest restaurants and catering in the country, we also have some of the finest fishermen too, so we need to tie the two together so they are in direct contact with each other, delivering the freshest produce.

“It is an industry full of possibilities and a healthy future. We need to educate people on what is ecologically safe and fresh to eat – a brand we’re proud to be associated with.

“I like to know where my fish has come from. I want to know it’s fresh and has not been sitting in a freezer for nine months.

“We need to help establish a value on locally landed fish and a good margin for the fishermen.

“No one wants to lose the fishing trade here.”

Mr Blackburn said the local fishing industry is very important to him and he works alongside local suppliers to deliver the best locally sourced and seasonal fish to his diners.

He said: “The way local fish is caught is both sustainable and part of Cumbrian heritage.”

Lindsay Sullivan, Cumbria Wildlife Trust’s marine conservation officer, said the team has been getting children involved from local schools and teaching them how to make fresh fish fingers with coley rather than cod.

She added: “Coley is a great sustainable substitute to cod and less expensive too.

“Loads of schools wanted to get involved after we started it but unfortunately there’s no more funding to continue the initiative.”

First published at 19:21, Thursday, 02 August 2012
Published by http://www.timesandstar.co.uk