The aim of this output is to establish a gastro-kitchen guide of the seafood, to develop Training Modules & Curriculum that will be formed by learining modules and how to cook seafood by using the best practices to improve the opportunities in the gastro-kitchen sector. The elements and innovation of the new products related to gastronomy and the invention of the new seafood varieties will be one of the crucial output. These results will be one of the most important effective project activities which have the potential to create employment opportunities and promoting the entrepreneurship of the youth. According to FAO, food production is not enough for the human population from agricultural resources. So there will be a big chance for the food opportunity for youth while the earth has the huge capacity of the water environment. The seafood products and gastro-kitchen learning modules will be one of the important documents which can be a reliable source all over the world. While most meat and chicken products are easily found in most grocery stores, there are no fish products and it is not economical. Therefore, fish is not preferred. Another factor is the fact that people go to more practical dishes especially in big cities. Most families, who don’t want the kitchen to smell, don’t cook fish at home. Another view is the effect of the nutritional culture based on meat and pastry from our ancestors. In the Aegean and the Black Sea, the situation is different. Those who live by the sea consume more fish. This output will impact the national policies on food and safety, providing structural solutions not only to the project regions but to the producers facing similar challenges across the country in the seafood sector. Therefore, the national economy will benefit from the fair and healthy competition by strengthening the small scale fishings, and the underground economy will become less of an issue. The Output 2 activities will improve the social welfare of the rural communities who are earning their lives mainly from seafood practices.
This intellectual output includes data to be collected for the reporting of the first transnational meeting and the project website. Due to the pandemic process, the agenda items of the online meeting will be reported as a memorandum.
Top 3 Aquaculture and/or Fish Types Introduction
The goal in this work package is to determine top 3 aquaculture/fish types in accordance with Intellectual Output 1 in the selected project regions. As a result of questionnaires, the datum will be analyzed, the results of each region (the choice of youth population) will be evaluated as “Turkey, Greece, Italy and Spain “.
Top 3 Aquaculture and/or Fish Cooking Techniques & Learning Modules
The main purpose of this work package is to show the best aquaculture/fish cooking techniques. In this output young people will learn the best cooking techniques as well as which fish type to be cooked with which technique, length of cooking time, cooking oil and ways to preserve the nutrition profile of the product, keep omega values and minimize the formation of harmful compounds.
Each partner organization will prepare learning modules and translate the big data (final O2) in their language. The modules will be supported with audio-visuals, photos and videos.
Top 3 Aquaculture and/or Fish by Executive Chiefs/Cooks.
In this output, there will be the field visits. The restaurants and/or fish chiefs popular in the regions will be visited to see their approach to best cooking techniques. Partner organizations will always focus on the top 3 selected aquaculture/fish types during these visits.
1. Name of destination:
2. Date and Time:
3. Brief Professional Biography of the Cook:
4. Interview with experienced experts in the relevant field (Questionnaire Gastronomy ) within the framework of questions.
6. Digital viewing and recording of processes.
Curriculum for Young Fish
In this output, a curriculum in how to cook best fish will be prepared and young people will be able to learn fish types and characteristics, fish cooking methods, the appropriate sauces and garnishes for fish, the types, characteristics and cooking methods of shelled and shellless seafood, the sauces and garnishes of shelled and shellless seafood. (If selected among the top three seadfood in project regions)