On April 16-17, 2019 at Arctic Centre, Rovaniemi, Finland, Anna Stammler-Gossmann organised a a workshop with the title above at the Arctic Centre, for which you can check the agenda (Ice_law_meeting_201904_agenda). The event was supported by the Leverhulme Trust (ICE LAW: Indeterminate and Changing Environments: Law, the Anthropocene, and the World, University of Durham, UK). As part of the event, they organised a public fish-cutting workshop called “Knowledge to Knowledge: Different techniques of knife sharpening and fish skinning, conducted by Eero Pajula and Ayonghe Akonwi Nebasifu”.
Ayonghe Nebasifu and Eero Pajula sharing their way of fish-cutting. Photo: F. Stammler
One striking difference in the way they cut the fish (here: a rainbow trout), was the amount of fish that goes to rubbish when you focus on getting the filet pieces out separately (in the picture the right side with the rubbish in the plastic box). Nabasifu’s way focuses on the maximum use of all parts of the fish. Even the back fin is prepared for consumption: “if you fry it, it gets nice and crunchy, he said.”
This workshop was a nice example of how we co-produce and share knowledge through the joint experience of practice. Thanks to Anna Stammler Gossmann for organising this.
