News
"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.
Promoting fish consumption has become one of the main themes of this 6th Meeting of the Seas, with a round table dedicated to the subject. Under the title 'The challenge of increasing fish consumption' and chaired by Toni Massanés, director general of the Fundació Alícia, four people took part: Chema León, marketing director at Makro; Ignacio Solana, chef at the Solana* restaurant in Ampuero (Cantabria); José Álvarez, chef at the La Costa* restaurant in El Ejido (Almería); and Antonio Nieto, director of Pesca España.
All agreed on the importance of increasing fish consumption and reversing the downward trend of recent years, with León being the most emphatic: "It's dramatic because we cannot imagine our gastronomy without it. It is part of our cuisine". The problem is how to reverse this situation, and communication has emerged as the best way to do this: "Everyone likes fish, but it is not consumed", explained Nieto, who focused on "winning the story against this environmentalist obsession that makes people turn away from fish, when the effort made by the fishing sector in this area is brutal". For this reason, "we must make consumers fall in love with fish again". For the director of Pesca España, the solution lies in "promotion and communication. We need to be where young people are, on social networks, and we need to emphasise our messages in an age where simplicity is valued. We have to communicate effectively".
Once again, the figures speak for themselves and show that young people are not attracted to buying fish. It is in this demographic that the most work needs to be done, and Ignacio Solana defended that "we must do more".
Related news
News
The 6th Meeting of the Seas concludes that we have a responsibility to increase fish consumption to improve our health while restoring the health of the seas
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.
News
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.
News
The cuisine of the Tyrrhenian Sea
Chef Gianfranco Pascucci recreates the environmental threats to his beloved Tyrrhenian Sea on his plate.
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.
News
Where climate change is coming sooner than anywhere else
Alberto Lozano left his native Albacete for the Arctic. He did so to cook in his Huset, a restaurant on the Svalbard Islands in Norway, where temperatures can drop to 30 degrees below zero in winter.
News
"If our children continue to eat the way they do, they will live less than their grandparents and parents"
Encuentro de los Mares highlights the need to increase fish consumption, especially among young people, in order to achieve a healthier and longer life.
News
The importance of traditional diets for health
Rosaura Leis defends the value of the Atlantic diet and believes it is time to act, focusing on the nutrition of the youngest, a responsibility that concerns us all.
News
Sustainability over haute cuisine
Michelin-starred chef Ola Klepp explains the philosophy behind his restaurant in Norway, which is strictly based on seasonality, local connection and zero waste.
News
The sustainability recipe for success
Successful entrepreneur Courtney Nichols Gould has revealed how she identified the need to sell omega-3 supplements and made her product a top seller on Amazon.
