In order to introduce the tastings also in traditional fishmongers, which offer additional services to the purchase of the product, this initiative of fedepesca. Thus, the Spanish Federation of Fishmongers presented it in Madrid on July 19 under the name of 'Pescatas'. It is a novel gastronomic route that aims to bring each fish closer to the public. During the presentation event, there was up to a showcooking with salmon on the plate made between the Chef Hung Fai and the fishmonger Lorenzo Cabezas placeholder image.
"A different experience", they explain from Fedepesca
Promoted by fedepesca, but with the collaboration also of Norwegian Seafood Council (CPNM)This project has been co-financed by the Ministry of Agriculture and Fisheries. Also by the European Maritime and Fisheries Fund (FEMP). All this under the motto 'We Invest in Sustainable Fishing', with a clear objective of offering more than a simple purchase at the point of sale. For this reason, the managing director of Fedepesca, Mª Luisa Álvarez Blanco, He explained that they want both fishermen and consumers to have "a different experience." From there arises 'Pescatas'.
And the first tasting of this new gastronomic route was organized by the Madrid Association of Traditional Fishmongers, Adepesca, in streets and markets of the Spanish capital. Even attendees were able to enjoy a showcooking with Norwegian salmon (one of the most consumed fish). Advice was given to cook it, as well as to present it on the plate, with all that versatility Which characterizes it.
fedepesca intends for many more to be held 'Pescatas' in the near future, so that this idea spreads throughout Spain. Always starting from the fact that «fishmongers are offering more and more services, introducing artisan elaborations, tastings and fishing experiences ». All this to attract the attention of the fish-loving public.
Francis Abbot, President of fedepesca, He also encouraged professionals in the sector to innovate to "offer the best service with a guarantee of confidence." In addition, he recalled that these businesses are unsurpassed in terms of «quality, closeness and adaptation to the client's needs ”. Even this type of premises "take the orders home, after ordering them on the web or by phone." Thanks to these added tasks, it is possible to boost the consumption of fish in the population ”, something in which he also agrees Bjorn Erik Stabell, Director of CPMN.
