Fish (Stage Four)

FROM PADDOCK TO PLATE

Fish (Stage Four)

Download the free Paddock to Plate app and select different produce or producers as case studies.
The From Paddock to Plate book by Louise FitzRoy is a useful resource to accompany these worksheets.

Watch the fish “virtual excursion” and then answer the questions below.

MULTIPLE CHOICE:

1. How are the sardines filleted?

a) they are not filleted

b) by hand

c) by machine

2. What were sardine fillets used for before people started eating them?

a) fish bait and pet food

b) ice cream flavouring

c) insect repellant

3. Where does Jim airfreight his sardine fillets to in Australia?

a) the Gold Coast in Queensland

b) Melbourne, Adelaide and Sydney

c) the Kimberley region in Western Australia

4. How does Jim store the sardine fillets for transport?

a) in a plastic bag for convenience

b) in a recyclable cardboard box

c) in an insulated foam esky to keep the fish cool

DRAW THE FROM OCEAN TO PLATTER JOURNEY OF FISH IN THE BOXES BELOW:

DID YOU KNOW?Fish use a variety of low-pitched sounds to convey messages to each other.A fish does not add new scales as it grows, but the scales it has increase in size.Like humans, fish need oxygen. If there isn’t enough oxygen in the water, they will drown.The biggest fish in the world is the giant whale shark, which can grow to nearly the length of two school buses.The most poisonous fish in the world is the stonefish.

MATHEMATICS

Jim spots 43 schools of fish in the water. Write this number in its expanded form. How many fish are there all together? Write down all the factors of this total number.

Jim the fisherman saw 1 dolphin the first time he went out fishing. The next time he saw 3 dolphins. The following trip he saw 9 dolphins. Each time he goes out in the boat the number of dolphins he sees triples. How many dolphins did he see on his 14th trip?

ENGLISH

Research and explain the difference between farmed versus wild caught fish. Which do you think is more sustainable? Why?Hold a debate in the classroomarguing for and against.

Write an additional scene, 300-400 words, for this video. The scene can take place at the start or at the end of the video or can fill in a gap in the narrative by adding details to an event only briefly mentioned. The scene must be written in the style of the video and use dialogue effectively.

SCIENCE

Draw a food chain using the following animals: eagle, algae, small fish, snake, frog. Where does the sun fit into this food chain? What would happen to this food chain if a plague of locusts destroyed the population of algae? Explain.

HISTORY

Discuss the reasons for the changes in fishing rules and regulations that have occurred in last 50 years. What are current fishing quotas and why are they important for the sustainability of the industry? Research and write a formal extended response, providing examples and detailed explanations.

DESIGN & TECHNOLOGIES

What is the difference between commercial fishing and recreational fishing?

FOOD TECHNOLOGY

What are the pros and cons for a farmer selling his or her produce at a farmers’ market?

PE/PD/HEALTH

List and describe the clothing that the fishermen are wearing. What safety measures are in place at the processing facility to avoid injury?

RESEARCH QUESTION

What happens to surplus food, which is still safe and nutritious to eat, but no longer suitable for sale at supermarkets?

PROJECT IDEA

Work out the food miles for fish found in your local supermarket to get to the store.

EXCURSION – yippee!

Visit a nearby community garden to find out what produce is currently seasonal.

Visit a farmers’ market and interview the farmers– go to to find your nearest market.

Make sure to read From Paddock to Plate by Louise FitzRoy. It’s full of delicious fish recipes.

“Let the produce speak for itself. If it is fresh, seasonal and sourced locally, then it will taste delicious just as it is.”

– Louise FitzRoy, founder of From Paddock to Plate

RECIPE

Lime and sweet chilli fish parcels – serves 4

4 (150gram) salmon or ocean trout fillets

½ cup coriander leaves, chopped

1 tbsp brown sugar

1 tsp fish sauce

¼ cup lime juice

2 tbsp sweet chilli sauce

3 green onions, thinly sliced diagonally

coriander sprigs, lime wedges and jasmine rice, to serve

Preheat the oven to 200°C. Cut out four 30cm x 40cm sheets of baking paper. Score the thickest part of the fish twice with a knife. Place fish onto baking paper. Combine coriander leaves, sugar, fish sauce, lime juice and sweet chilli sauce in a small jug. Brush fish with mixture. Top fish pieces with green onions. Bring long sides of paper together and fold over twice. Fold short sides in to form a parcel. Place parcels, seam side up, onto a baking tray. Bake for 12 minutes or until fish is cooked through. Open parcels. Top with coriander and serve with lime wedges and jasmine rice.

Note: baking or steaming is a healthy method of cooking fish

ANOTHER DELICIOUS RECIPE

Baked swordfish - From Paddock to Plate, p45

FISH TIP

When buying fish look for fresh clear eyes, firm flesh with a translucent sheen, a good covering of scales, and a fresh scent-of-the-ocean smell.

Congratulations! I hope you have enjoyed learning about why it is so important that we know where the fish we eat comes from and how it has been produced.

“THREE CHEERS FOR OUR FARMERS AND THE

WHOLESOME FOOD THAT THEY PROVIDE US!”

Louise FitzRoy

Founder

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