Cool news – a new project to explore the use of Forgotten Fish

Forgotten fish are species underused by industrial fishing due to their small size or failure to reach a threshold for commercial trade, thus being underused in mass consumption and catering. Usually caught accidentally, they are discarded, contributing to waste and a lower respect for marine biodiversity (WWF, “The World’s Forgotten Fishes”, 2021).

Even if they are forgotten by industrial fishing, these could be an essential resource for artisanal fishing and environmental conservation since they can be caught in limited periods of the year. Due to the rapidity of their reproductive cycle, they are not at risk of extinction. However, the limited awareness and knowledge of forgotten fish lead to their underutilization and undervaluation in catering. Consequently, catering operators and VET centers are unfamiliar with these species and either do not use them or lack adequate synergies with artisanal fishing to make efficient and innovative use of them in catering.

The objectives of this project are:
A. Increase the knowledge and skills of catering operators in the use of forgotten fish.
B. Foster synergies between restaurateurs and artisanal fishermen in the use of forgotten fish.
C. Promote the use and promotion of forgotten fish in catering.

In this project we partner with Italian and Greek partners, in a consortium led by the amazing restaurant in Marstang Mad&Vin from Marstal, Ærø in Denmark – exploring practices from 2024-2026.