Seafood Recipe Challenge at ATU Killybegs

15 April 2026 · ATU Donegal, Killybegs Campus, Ireland

Four culinary students from ATU Killybegs (Donegal) took part at the BIM/WestBIC/ATU Underutilised Species Scholar Recipe Challenge, turning underappreciated Irish fish — blue whiting, megrim, and spurdog — into creative, restaurant-worthy dishes.

The event, part of the EU-funded Aquafish 0.0 INTERREG Atlantic Area project, challenged students to think beyond traditional seafood and embrace a zero-waste, circular economy approach.

Pictured at the BIM/WestBIC/ATU Recipe Challenge: (L–R) Oleksii, Oisin, Carmel Haughey (WestBIC), Ian Mannix (BIM), Tim Dewhirst (ATU Killybegs), Nikita, Luca, Jean-Baptiste Dubois (Chef)

The morning opened with a masterclass from invited chef Jean-Baptiste Dubois, whose passion for underutilised species set the tone. He demonstrated how to use fillets, bones, skin, and offal from less-familiar species to create impressive, flavourful dishes — from blue whiting to sole, all paired with local Irish ingredients.

Students then had to develop and present their own concepts, judged by a panel from BIM, ATU, and WestBIC on taste, innovation, presentation, nutrition, and commercial appeal.

Jean-Baptiste Dubois (Chef) briefing the students on underutilised species

 

Final dishes prepared by the students on the day
And the winners were…

Award	Student	Dish
Best Flavour	Oisin Gibbons	Breaded blue whiting fish bites (paprika & mixed herbs) with lime zest sauce
Best Nutrition	Oleksii Krasylin	Blue whiting & salmon fish burgers with high-protein powder, coriander & spring onion
Most Innovative	Nikita Kulakov	Blue whiting & salmon fish sausages with parsley, salt & pepper
Best Commercial Appeal	Luca Bradley	Blue whiting fish goujons with turmeric & lime mayonnaise

"The overall aim is to highlight the culinary potential of underutilised species and encourage chefs — and future chefs — to look beyond the more traditional seafood offerings."

The challenge forms part of a broader series of workshops across the Atlantic area, bringing together students, industry professionals, and researchers to develop sustainable food systems rooted in the blue economy.

The Aquafish 0.0 project aims to raise awareness of how circular economy principles can be applied to fisheries and aquaculture — reducing waste, adding value to by-products, and inspiring the next generation of professionals in marine food systems.

Organised in partnership with: BIM (Bord Iascaigh Mhara) · WestBIC · ATU Donegal, Killybegs Campus