This project seeks to expand marketing networks and the sale of fresh locally caught pelagic species in hawaii while exposing young aspiring students to potential culinary careers through hands-on…

This $239,429 Project Grant award from the National Oceanic and Atmospheric Administration (NOAA) under the Fisheries Development and Utilization Research and Development Grants and Cooperative Agreements Program (CFDA 11.427) aims to expand marketing networks and sales of fresh, locally caught pelagic fish species in Hawaii. The project involves a collaboration between a wholesale distributor of locally caught pelagic fish, college culinary arts chefs, and high school culinary arts instructors. The grant will enable the purchase and distribution of fresh pelagic fish to participating college and high school culinary arts programs to incorporate into their sustainability-themed curriculum. While students will not have the opportunity for hands-on work with the high-value fish products due to budget constraints, the project will provide valuable exposure to these species and potential culinary careers. The project runs from October 1, 2023 to September 30, 2025 and is being implemented by the non-profit Pacific Islands Fisheries Group.

This project seeks to expand marketing networks and the sale of fresh locally caught pelagic species in hawaii while exposing young aspiring students to potential culinary careers through hands-on opportunities in the classroom. Project collaborators include a wholesale distributor of fresh locally caught pelagic fish, college culinary arts chefs and high school culinary arts instructors. Together, the project team will source, purchase and distribute fresh pelagic fish to participating college and high school culinary arts instructors for use by students in their sustainability-themed curriculum. Students are not offered the opportunity to work fresh locally sourced fish due to the high value of the product and limited budget of the high school and college culinary programs. Providing hands-on opportunities for culinary students to fabricate products using this highly valued fresh fish product will benefit students as they progress through their culinary carriers. Objectives of this