PKP: FONDA – Culinary Tips for Cooking Healthy Fish and Cooking Recipes for the Fish Farm FONDA


Duration of the project:

1.2.2015 – 31.7.2015

Project leader:

Assist. Prof. Ana Petelin (SICRIS, ResearchGate)

Other participants:

Assist. Prof. Mojca Stubelj (SICRIS, ResearchGate)
Assist. Prof. Zala Jenko Pražnikar (SICRIS, ResearchGate)

Project partners:

FONDA.SI d.o.o.


Fish is considered a high-quality component of human nutrition and it is recommended to consume it twice a week. This is mainly due to its content of long-chain polyunsaturated n-3 fatty acids. These fatty acids have anti-inflammatory effects, reduce platelet aggregation and are essential components of cell membranes, the cardiovascular system, the brain and nervous tissue. Despite these facts, few people eat fish regularly and are able to prepare it. Throughout the project, we focused on finding solutions to help people understand the different fish preparation processes. We prepared different recipes and calculated the nutrient and energy values of each recipe. These are presented in the brochure.

»The authors acknowledge the project FONDA is finacially supported by the European Social Fund (80%) and Ministry of Education, Science and Sport (20%).«