Hello Fish Fan,
Welcome to the 6th edition of Fishy News, the newsletter of the Which Fish? campaign providing facts about species, recipes, updates on participants' activities, news about the campaign, ideas to raise awareness of the campaign and more. In other words, everything you need to run this campaign... at your zoo or aquarium!
Make sure you also follow us on Facebook to stay up-to-date between two editions.
PARTICIPANTS' ACTIVITIES
A class creates a new Educational Marine Area (EMA).
Océanopolis is accompanying 25 students and their teachers to set up an EMA in Portsall (France). As “managers” of the area, the students will participate to its conservation by training citizens who will be involved in its preservation.
Creating an EMA strengthens synergies between the educational community and the users of the area to promote knowledge, conservation and culture. It also contributes to developing inter-generational links and to making proposals to elected officials.
After discovering the rich biodiversity of the area, the students are now waiting to hear about their application to the municipality and to get the label from the French Office of Biodiversity.
We wish them all the best for this exciting project!
Read more on https://bit.ly/3t2BssB.
© Océanopolis
THE CAMPAIGN VIEWED BY...
Marineland, Which Fish campaign's participant
In Zooquaria 111, Christopher Scala, Head Veterinarian at Marineland (France), talks about the sustainable solutions the institution adopted for the many marine animals in its care. As an institution concerned about the preservation of natural habitats and wildlife conservation, it is important to ensure the sustainability of food sources and
the continued access to these resources, especially when large quantities are being used daily - Marineland needs 600 kg of seafood each day, or 210 tons per year!
© Marineland
WHAT DO YOU KNOW ABOUT...
ANCHOVIES?
The anchovy fishing industry is divided into 5 different regions: the Peruvian, Japanese, European, Southern African and Californian anchovy; the largest being the Peruvian.
© The Daily Beast
RECIPE: Anchovy quiche
Ingredients (4 people)
For the dough:
250 g flour • 125 g of butter • 1 pinch of salt • 1 egg
For garnish:
400 g zucchini • 50g black olives (pitted) • 2 garlic cloves • 2 tomatoes • 1 onion • 2 sprigs of rosemary • 100 g of cottage cheese • 3 eggs • 6 anchovies • 100 g grated Gruyere • Salt, Pepper
Time 1 h 20
1. Pour the flour on the work surface, mix it with the salt and make a well in the middle. Cut the cold butter into small pieces, distribute them around the well, break the egg in the middle and add about 50 ml of lukewarm water.
2. Chop all the ingredients with a knife to form small dough crumbs, knead quickly with your hands, roll into a ball, wrap in plastic wrap and set aside for 30 minutes in the refrigerator.
3. For the garnish, wash the zucchini and cut it into slices. Peel the garlic and onion and chop them finely.
4. Wash, thin out and finely chop the rosemary. Wash the tomatoes, remove the stems, then dice the flesh. Mix all these ingredients.
5. Mix the cottage cheese with the eggs, stir in the zucchini mixture. Salt and pepper.
6. Spread the dough finely between two sheets of baking paper, darken the mold with the dough.
7. Pour the filling into the mold.
8. Cover with olives cut in half and anchovies and bake (at 180 ° C) for 40 to 50 minutes until the quiche is golden brown. Enjoy!
EVENTS
Thursday 27 May: As part of Biodiversity Week, Fota Wildlife Park will face up against Galway Atlantaquaria at 12:00 CEST, bringing us up close and personal with the terrestrial and marine amazing creatures they sustain and protect.
The event Land vs. Sea will demonstrate how Science, Technology, Engineering and Maths teaching can help understand and save biodiversity. Will they finally settle the old debate of which is greatest, terrain or ocean?
Register here (for free) to attend the event live or watch it on the Rediscovery Centre Youtube channel.
Monday 14 June: Another EUAC webinar will take place from 14.00 to 16.00 CEST to bring the community together. The topics (subject to change) of this edition will be:
- Shark training
- A project for the Critically Endangered Streber (Zingel asper)
- Behind the scenes at Nordsøen Oceanarium
These webinars are organised monthly. If you would like to attend or present your work, please get in touch with Lauren Florisson.
Zingel asper © Julien Renoult
WHAT'S NEW?
Please send your creations and activities to Sandrine Camus if you want to be promoted on the Which Fish? website or Facebook page. Please tag @whichfishcampaign and use #WhichFish when posting on social media so that we can find your posts and share them directly.
For more information, visit the EAZA website, the Which Fish? website, follow us on Facebook or contact us via info@eaza.net.
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