News
News
Tenerife learns how to treat fish from Galicia
Local fishermen and chefs went to the estuaries of Arosa and Vigo to understand the excellent Galician treatment of fish. A documentary film has been made of this trip, promoted by Encuentro de los Mares.
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A 60-day-old sea bass in a chamber - why not?
Chef Diego Schattenhofer and scientist Jesús Arrieta met at the Encuentro de los Mares a year ago, and today they are making important advances in enzyme research.
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The cuisine of the Tyrrhenian Sea
Chef Gianfranco Pascucci recreates the environmental threats to his beloved Tyrrhenian Sea on his plate.
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"We need to make consumers fall in love with fish again"
The round table on "The challenge of increasing fish consumption" stressed the importance of communication and training to encourage young people and hotel and catering professionals to eat seafood.
News
Fish, a source of happiness
PESCA ESPAÑA, the Association of Producers' Organisations, is promoting the goodness of fish and dispelling its false myths in order to reverse the alarming decline in consumption.
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