Last week, twelve children from 4H groups across the region took part in a truly special experience on Kvitsøy. Through hands-on learning, cooking, and the fresh sea breeze, they got an up-close introduction to Norwegian seafood.
The day started with a trip on board the boat Kvitsøy 1, giving the participants a firsthand glimpse of local coastal culture. Back on land, the group gathered in the Hummer Museum’s kitchen, where the children became seafood chefs for a day.
With enthusiasm and curiosity, they filleted flounder, cod, redfish and halibut - and opened fresh scallops, tasting them both raw and cooked. From their catch, they prepared fish soup, fish cakes, baked dishes, and pan-fried fillets. It was a day filled with learning and new culinary experiences.
The Seafood Academy is about more than cooking – it’s about understanding the value of ingredients and the craftsmanship behind them. Throughout the day, the children gained insight into how the seafood industry contributes to sustainable food production and vibrant coastal communities.
The initiative aims to inspire children and youth to make healthier food choices, while also building pride and knowledge of Norwegian food traditions.
The day concluded with a festive diploma ceremony, as proud participants took home both new skills and a sense of achievement.
A heartfelt thank you to Lerøy Norge, Stavanger branch, Sterling White Halibut, Kvitsøy 1, and Kvitsøy Municipality for their support and collaboration in making this day possible.
This was the fourth time the Seafood Academy was held on Kvitsøy, and through this initiative we have not only inspired young participants to make healthier food choices, but also strengthened their understanding and appreciation of Norway’s seafood heritage.
