Waste not, want not
Recipe by: Tim Nightingale – X_kilometres
Fish frames are often referred to as ‘waste’. Removing as much of the fillet as possible is the goal for many and whatever’s left over is a mere afterthought. They are a treasure lost as they get tossed overboard or end up…..
Recipe by: Dallas Abel
Just like all marine ecosystems rely on a productive seafloor, many recipes rely on a flavourful base stock. This high-octane fish stock can be used as a platform to create a variety of delicious dishes.
A solution to an environmental challenge has developed into a project that is proving transformational on multiple levels. THEY SAY THE greatest ideas come from problem solving – and that couldn’t be more true for the Kai Ika Project. What began as a quest to find use for discarded fish parts has evolved into aContinue reading “Kia ora magazine: Sea change”
The Kai Ika filleting trailer is a food cart with a difference. Based at Auckland’s Westhaven Marina, for just a few dollars they’ll fillet your fish for you. In partnership with five Auckland marae, they distribute the leftover frames and heads to whanau in need and use the guts to fertilise the marae māra kai.
Join Clarke Gayford as he heads into the Hauraki Gulf in search of his fish of the day – the New Zealand gurnard. Gurnard are usually caught when fishing for snapper in sandy harbours or out on sandy coastal flats but can Clarke target them specifically to fill an order from world-renown chef Peter Gordon.Continue reading “Fish of the Day: Clarke gets his fish filleted at the Kai Ika trailer”
This article appeared in the print edition of the New York Times and was likely read by tens of millions of readers. “A Maori community center in New Zealand is distributing bags of donated fish heads to families in need. But it’s more than just charity; it’s a model for reducing food waste. “ ReadContinue reading “New York Times: A Solution to Pandemic Hunger, Eyeballs and All”
Papatūānuku Kōkiri Marae is struggling to keep up with demand for its fish. The marae is running a partnership with Legasea that provides fish parts that were once considered by commercial fishermen as waste. But the economic hardship caused by Covid-19 means the popular kai ika initiative can’t meet all the needs. https://www.teaomaori.news/kai-ika-grows-meet-urgent-demand-more-help-needed
A great segment on The Hui that shows how Kai Ika and Papatūānuku Kōkiri Marae are turning previously wasted kaimoana into an important source of nourishment for whanau in need. Watch it here.
Gulf Journal, 2020 Respecting fish is at the core of the Kai Ika project which started as a pilot project at the Outboard Boating Club in Whakatakataka Bay (Tamaki Drive) in partnership with Legasea and Papatuanuku Kokiri Marae in Mangere. In just over three years the project has seen over 50 tonnes of fish collectedContinue reading “Outboard Boating Club and the Kai Ika Project”
An initiative between Auckland marae and the region’s fishers has seen over 84 tonnes of what would have been scraps transformed into delicious meals for the community. Demand for the Kai Ika project, run by Papatūānuku Kōkiri Marae and fishing advocacy group LegaSea, has more than tripled this year, largely due to economic impacts fromContinue reading “NZ Herald: Turning waste into a delicacy”
