Christ Church Foundation School yesterday made it a three-peat when it copped the first prize in the Fisheries Division’s annual Secondary Schools Fish Dish Competition, which is now in its fifth year.
Foundation, which amassed 368 points, came out ahead of four other schools, including defending champions Lester Vaughan – adding to previous wins in 2005 and 2006.
The Foundation team prepared dishes including Julienne Smoked Bangamary Salad; a Stacked Fish Medley with a tangy fish sauce; Lentil Salt Fish Pie; Pineapple Fish Salad and a Plantain Fish Pockets entrée.
The second prize was awarded to St. Winifred’s School, the winners of the inaugural competition in 2004, with a total of 361 points. Offerings included: Caribbean Fish Chowder; Tangy Flying Fish Salad with creamy lime dressing; Salt Fish, Sweet Potato, Mango and Pineapple Salad; Bajan Flying Fish stuffed with plantain and spinach, and Dolphin Quiches.
The third prize in this year’s competition went to the Alleyne School with 340 points. The Alleyne team displayed: Candied Orange and Ginger Fish; Herb Bread; Belleplaine Do-Flickey Salad with Red Tamarind and Ginger Dressing, Assorted Fish
Platter; Spicy Salmon Bake Fish in Batter; Fruitville Sea Breeze; and Salmon Combo Soup.
Last year’s winner, Lester Vaughan, while taking the fourth spot was nevertheless very competitive. The school prepared a series of dishes including Spicy Tropical Seafood Lasagna, Ginger Snap Soup and a Shrimp Chowder with corn flour dumplings.
The Lodge School, which placed fifth, also made a good showing with dishes including Cassava and Fish Puffs, Stuffed Dolphin in Pineapple and Guava Sauce and Flying Fish and Sweet Potato Bakes.
Organiser of the competition and Fisheries Assistant, Angelia Graham, noted that while response to this year’s competition was not as good as previous years, it did not detract from the creativity of those schools which entered.
As for the rationale behind staging the competition, Ms. Graham noted that fish was cheaper than most meats and very high in protein and they wanted to further encourage its consumption.
“If youngsters can see that fish can be prepared in a tasty way, it can encourage them to eat more fish,” she surmised.
Entries were judged in four categories: originality (30 points’, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, NULL, NULL, 0); creativity (25’, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, ‘, NULL, NULL, 0); taste and texture (25) and presentation (20). An independent judging panel comprising Lionel Roberts, a chef instructor; national judge and Managing Director of Lionel’s Sauces and Dressings; Michael Moore, an Executive Chef; and Corey Blackette, a Chef at Sandy Lane Hotel adjudicated the event.