From 30 September to 2 October 2026, a three-day training workshop entitled “Aquaculture Meets Cuisine 2026” was held in Piła and Tarnowo, Poland, focusing on promoting the consumption of fish from Polish aquaculture. The event combined lectures with intensive practical sessions, cooking demonstrations and a competition for participants. The group of experts included staff members of the National Marine Fisheries Research Institute (NMFRI).
Dr.Eng. Joanna Szlinder-Richert, Professor of NMFRI, Deputy Director for Scientific Affairs, gave a lecture entitled “What Makes a Good Fish? Myths and Facts about Fish Quality and Safety”. Her presentation focused on a scientific perspective on the quality and safety of fish products, addressing issues that are often subject to oversimplification or unfounded consumer concerns.
Photo: Joanna Szlinder-Richert during her presentation
Technological aspects were covered by Dr.Eng. Bogusław Pawlikowski who gave a presentation entitled “Freshness for Longer: Proven Methods for Freezing and Packaging Fish”. He discussed ways of maintaining the high quality of raw fish and fish products through the appropriate selection of preservation, freezing and packaging methods. These issues are directly related to research conducted at NMFRI on processing technologies and the optimisation of freezing and packaging methods for fishery products.
Photo: Bogusław Pawlikowski during his speech
Tomasz Kulikowski delivered two presentations. In the first, “The Fish Market in Poland, the EU and Worldwide – Facts, Figures and Interesting Insights”, he discussed the factors shaping the fish market, placing domestic production and consumption within the broader European and global context. His second presentation, “Fish Promotion – Do We Need It and When Can It Be Effective?”, focused on the factors influencing effective communication with consumers and the importance of well-planned promotional activities in increasing interest in fish products.
Photo: Tomasz Kulikowski discussing fish consumption in the EU
The event went beyond the traditional conference format. Following the lectures, participants moved to the Akwakultura Rybajka fish farm and the Rybi Puzon restaurant in Tarnowo, where practical sessions were held. The programme included fish filleting and portioning, the preparation of hot dishes and ready-to-cook products, as well as less conventional ways of preparing fish, including sushi, sashimi and ceviche. Demonstrations were led by experienced practitioners, including chef Zenon Hołubowski. The programme also featured presentations and tastings at the Tatarak restaurant in Piła, while the training concluded with a culinary competition.
The workshops featured, among others, trout, carp, sturgeon and African catfish. This format made it possible to combine knowledge of the fish market and the quality and safety of fish products with practical skills directly applicable in the food service sector, including assessing and preparing raw fish, efficient portioning and creating appealing dishes using fish from Polish aquaculture.
The event was organised by the Nadnotecka Fisheries Group and the Nadnotecki District of the Polish Angling Association in Piła. The operation was co-financed under the European Funds for Fisheries 2021–2027 programme.
Text: T. Kulikowski
Photos: B. Pawlikowski / T. Kulikowski
Photo gallery from the event:
