Round table
Sardine, Mackerel, and Jack Mackerel: The Humble Luxury of the Sea
A roundtable that will explore the cultural, gastronomic, and economic value of accessible marine species, such as sardine, mackerel, and jack mackerel, highlighting their importance for sustainable food and culinary tradition.
This roundtable will bring together gastronomy experts to examine the role of sardine, mackerel, and jack mackerel—three affordable marine species with significant nutritional and cultural value. Participants will discuss their importance in culinary tradition. An opportunity to discover how these 'humble luxuries' of the sea can play a leading role in the future of gastronomy and responsible ocean management
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