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Take advantage of growing demand for fish, chef tells farmers

By Eric Lungai
Luke Dale-Roberts, one of the world’s best chefs and ambassador of the Chefs for Change movement demonstrates to locals at Tigoi Fish Farm in Vihiga County how to prepare Tilapia fish meal. He visited fish farmers taking part in Farm Africa’s Kenya Market-led Aquaculture Programme (KMAP) in West Kenya. The chef, whose restaurant, The Test Kitchen in Cape Town, South Africa won Africa’s top restaurant award at the World’s 50 Best Restaurant awards in 2018, has had a three-day trip to visit farmers in Kisumu and Vihiga counties to encourage them on their fish farming activities. [Eric Lungai, Standard]

Small scale fish farmers have been challenged to take advantage of the growing demand for fish across the globe.

Luke Dale Roberts, a renowned South African chef and ambassador of the Chefs for Change Movement said lakes and oceans are increasingly being polluted and small scale fish farmers should provide an alternative for the market.

“I am impressed by what small scale fish farmers are doing in Kisumu and Vihiga counties. They have shown they can provide fresh fish from a controlled environment,” he said.

Roberts visited fish farmers taking part in Farm Africa’s Kenya Market-led Aquaculture Programme (KMAP) in West Kenya, and explored the opportunities available in fish farming and the challenges facing small-scale fish producers.

He prepared a meal for locals at Tigoi Fish Farm, where Zinath Deen leads in aquaculture farming. Ms Deen is one of the leading fish farmers in the country having bagged several awards.

The chef, whose restaurant, The Test Kitchen in Cape Town, South Africa won Africa’s top restaurant award at the World’s 50 Best Restaurant awards in 2018, said Farm Africa initiative plans to provide market-led solutions for aquaculture development to 1,200 Kenyan fish farmers across 14 counties. 

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