A new fish filleting service launched in Auckland over Labour Weekend proved so popular it raised over $1200 for the Kai Ika project on its first three days.
The Kai Ika project is aimed at minimising waste and maximising the utilisation of every fish caught by members of the Outboard Boating Club of Auckland. The pilot scheme involves the club, Papatuanuku Kokiri Marae in Mangere, and LegaSea.
Club members donate $2 or more per fish filleted onsite. Members retain the fillets and the unwanted parts are sorted for distribution. In just two years over 22,000 kilos of nutrient-rich fish parts have been collected and redistributed to appreciative South Auckland families and Pasifika community groups.
Outboard Boating Club CEO Brian Hood is rapt with how the pilot is unfolding.
“We’re pleased to be offering our members a valuable service while reducing our waste. On average only 30% of the fish, in fillets, is consumed. Many of our members had no idea that the unwanted fish heads and frames were prized for their sweet flesh. Kai Ika utilises the unwanted fish heads, frames, and offal.”
Marae spokesperson Lionel Hotene welcomes the exchange and sees it as an opportunity to celebrate cultural diversity. News LegaSea’s Sam Woolfood takes his turn at the filleting bench.
“In te reo, the head of the fish is called “rangatira kai” or the chief’s food. Kai Ika promotes manaakitanga, building unity through humility and generosity. It shows how a simple behavioural adjustment can have a positive impact on families, while providing enough offal to use as organic fertiliser in our community gardens.”
Sam Woolford, LegaSea’s project leader, was overwhelmed by the demand.
“Public concern about depletion is increasing. Kai Ika demonstrates people are willing to innovate, to protect our fisheries and marine environment for future generations and this is good for all of us.”
01 December 2018