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Description

Learn about sustainable fisheries
Try a new food sustainably sourced from the ocean

Resources

- 450g sushi rice
- 120ml rice wine vinegar
- 3 tbsp sugar
- Japanese mayonnaise (recipe includes how to make)
- 25g pack of Nori (seaweed) sheets
- sushi mat
- fillings of your choice (e.g., avocado, tinned tuna, cucumber, crab meat, cooked egg)

Instructions

The ocean is important to all life on earth. Oceans are an important source of food for many people around the world and they are also home to as many as 2 million different types of species of animals. We use the ocean for transport and fun activities like swimming, boating, and surfing.
But the ocean is also important at producing the air we breathe (producing over 50% of the world’s oxygen) and by regulating climate (long term weather patterns).

Instructions in italics are for leaders’ reference only

This conversation can be had in the meeting prior OR during the eating part.

Here are some great Kahoots on sustainable fisheries and overfishing:
https://www.msc.org/for-teachers/teach-learn-about-ocean-sustainability/kahoot-quizzes

Source sustainable fish with the Good Fish Guide App/website
https://www.mcsuk.org/goodfishguide/

What are sustainable fisheries and what is the impact of overfishing? Does anyone know?

Sustainable fishing means leaving enough fish in the ocean and protecting habitats and threatened species. By safeguarding the oceans, people who depend on fishing can maintain their livelihoods.

When fisheries are independently assessed to the standard, three main principles are considered:

1. Sustainable fish stocks
Are enough fish left in the ocean? Fishing must be at a level that ensures it can continue indefinitely and the fish population can remain productive and healthy.

2. Minimising environmental impact
What are the impacts? Fishing activity must be managed carefully so that other species and habitats within the ecosystem remain healthy.

3. Effective fisheries management
Are operations well managed? MSC certified fisheries must comply with relevant laws and be able to adapt to changing environmental circumstances.

What is overfishing?
When too many fish are caught and there are not enough adults to breed and sustain a healthy population, the stock is overfished.

In the early 90s, the impact of overfishing was increasingly a concern, culminating in the devastating collapse of Canada’s Grand Banks cod fishery in 1992. Over 35,000 fishers and plant workers from more than 400 coastal communities lost their jobs.

This event was one of the catalysts for the creation of the MSC and the MSC Fisheries Standard - now the most globally recognised standard for sustainable, well-managed fisheries.

What are the effects of overfishing?
When overfishing happens, populations of fish decline. The main effects of overfishing can be:

• Fish stocks collapse and can take decades to recover threatening livelihoods, communities and food security
• The price of fish can increase as supply falls and demand continues to increase
• Fishing can become harder and less efficient
• When one fish species is removed from an ecosystem it can lead to an ecosystem collapse
• Protein demand shifts to other parts of the ocean or land placing pressure on other food systems

Using the Good Fish Guide, determine good sources of seafood.


Make the sushi rice
For the sushi-su
120ml rice vinegar or brown rice vinegar
3tbsp sugar seasoning, to taste (optional)

For the rice
450g Japanese rice (3 Japanese cups)

STEP 1
To make the rice, first wash it thoroughly in a sieve for 4 mins, gently turning it over by hand until the water runs clear. Drain the rice and put it in a pan with 540ml water.

STEP 2
Leave it to stand for a minimum of 30 mins. It can be left overnight, but for best results, leave it for 30 mins-1 hr. Leave the soaking water in the pan with the rice and bring to the boil, put the lid on, reduce the heat and simmer for 8 -9 mins. Turn the heat off and let it stand with the lid on for a further 5 mins. Do not lift the lid.

STEP 3
While the rice is cooking, to make the sushi-su, put the rice vinegar, sugar and 1 tbsp salt into a pan and leave on a low heat until the sugar and salt have dissolved. Be careful not to let it boil or the flavour will spoil. Remove from the heat and leave to cool.

STEP 4
Put the rice into a wide flat dish such as a sushi oke, a baking dish or a roasting tray. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed
look.

STEP 5
If you don’t want to use the rice immediately, cover it with a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice hard and dry, and the sushi-su helps to preserve the rice without refrigeration. Will keep for a day.

To make the sushi

For the Japanese mayonnaise
- 3 tbsp mayonnaise
- 1 tbsp rice wine vinegar
- 1 tsp soy sauce

For the sushi
- 25g bag nori (seaweed) sheets
Fillings such as: cucumber strips, smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onion, egg,

To serve (optional)
- wasabi
- pickled ginger
- soy sauce

SUSHI ROLLS: Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.

STEP 2
Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.

STEP 3
Add the filling. Top the mayonnaise with a line of their favourite fillings

STEP 4
Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.

STEP 5
Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.

STEP 6
Wrap in cling film. Remove the mat and roll tightly in cling film before you cut the sushi into thick slices, then unravel the cling film.

Tags

• fish
• fisheries
• Ocean
• overfishing
• SDG 14 Life below Water
• SDG14
• SUSTAINABLE fisheries
• water

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