News
Fishermen from Tenerife in Galicia
Tenerife fishermen star alongside their Galician counterparts in the documentary 'From Tenerife to Santa Uxía de Ribeira: 945 nautical miles of cooperation'.
This year's Encuentro de Mares will also be the setting for the screening of the documentary 'From Tenerife to Santa Uxía de Ribeira: 945 nautical miles of collaboration', which was filmed during the tour of chefs and fishermen from Tenerife to the Arosa and Vigo estuaries, in order to get to know and share the work that Roberto Rodríguez, director of Artesáns da Pesca, and Galician chef Pepe Solla (Casa Solla, Poio, Pontevedra) are doing to promote artisanal fishing. This initiative, which aims to help Tenerife's fishing sector improve the way it catches and markets fish, was born at the last Encuentro de los Mares, after Roberto Rodríguez took part in a round table with chefs such as Andoni Aduriz, Aitor Arregi and Arlantz Gorostiza. The passion with which they explained the work they do with the various boats in the Ribeira fish market and their relationship with the chefs led some of the local fishermen present to express an interest in learning more about this work on the spot.
As a result, in collaboration with the Tenerife Town Hall and the Fisheries and Tourism Councils, it was possible to set up this initiative for good fishing and gastronomic practices, the results of which will be presented on the last day of the VI Meeting of the Seas and which will remain as a legacy of a congress that, in addition to the presentations, coexistence and reflection, will leave a legacy for the future.
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
"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.
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.
