Local Saltfish Project JICA

 JICA and Department of Fisheries Held Local Fish Salting Training in Saint Lucia: Promoting Sustainable Practices and Culinary Heritage through Coastfish Initiative

In a significant move to enhance sustainable fishing practices and promote local culinary traditions, the Japan International Cooperation Agency (JICA), alongside the Department of Fisheries, held a training session on local fish salting under the broader Coastfish initiative. This project aims to strengthen the sustainable use and management of coastal fisheries resources across six CARICOM countries, including Saint Lucia. The promotion of food sustainability through the support of locally produced and processed products is one of the key aspects of the Coastfish Project.

Among the enthusiastic participants was Andrea Walcot, who has pivoted her focus from sea moss farming to the production of local saltfish after gaining valuable insights from the training. A traditional practice that not only preserves the catch but also contributes to local economies.

“Its a good project to experience to salt the local fish. Since we have the fish right there by the sea, it’s better to have the local fish then to buy the imported salt fish. My experience, it’s a good thing for our health, but a lot of people don’t buy the salt fish because of the high blood pressure but its better to buy the local ”

As part of the project, Walcot was provided with a specialized drying table, designed to enhance the quality of her saltfish production. This support aims to ensure that local producers can meet both quality and sustainability standards, vital for competing in both local and international markets.

Kendra Payne, The Salted Fish Recipe Book Creator, has produced a comprehensive recipe book, showcasing various methods for creating salted fish and incorporating it into traditional Saint Lucian dishes. This initiative not only celebrates local cuisine but also educates the community about the nutritional benefits and versatility of salted fish.

“ Today we also have the recipe books on display, it features recipes that were prepared by local chefs. That persons can actually learn how to use the different fish to make stuff at home. So we are encouraging people to take a book, they are actually free of charge so you can go in there, there are actually about 20 recipes in there that Person’s can actually use Kendra to learn how to prepare salted fish and etc.”

By providing support and empowering opportunities to members of these coastal communities, the project not only enriches their livelihoods but also ensures that the rich traditions and values of the region are preserved and honored for generations to come.