In 2018, Spain became the European country which more fish consume, ahead of Portugal and Sweden. The Eurobarometer that the Kantar TNS company carries out for the European Commission said that the 92% of Spaniards consume fish or derived products every month. It added that, compared to 36% of the European average, 66% of the Spanish population buys fish products at least once a week. In short, we like fish and they know that in Pescanova, which continues to innovate to continue bringing the sea to the table. In his latest project, together with the chef Angel León, the Galician company has launched the Sea pasta; the new way of eating fish.
Pasta or fish?
Ángel León, also known as the chef of the sea, has joined Pescanova in this project to give fish a completely different shape. This is how the Sea pasta that, in addition to being a complete innovation in terms of product, is also a good option for the smallest of the house to consume fish in a way, perhaps, more attractive to them.
In fact, Angel León He has already collaborated with Pescanova and also with Scolarest in a project called 'Fish Revolution', with which they sought to introduce a new way of eating fish in school canteens. From pizza to chicken, the idea was to make all these foods from fish. And now, again, the Andalusian chef and the Vigo brand come together to present this pasta.
There are three varieties of Pasta from the Sea: hake spaghetti, hake in cuttlefish ink and salmon noodles. Besides being tasty, this pasta is quick and easy to prepare -It's ready in a minute and can be made in the pan or in the microwave. And it's about fish, so it's high in proteins, low in fat, has omega3 natural and contains no preservatives or artificial colors. A different, rich and healthy way to eat fish.
Under the hashtag #ItsPastaOPescado, from Pescanova have opened the debate on social networks. Is this product created by the chef of the sea pasta or fish? Fish paste or pasta fish?
Pasta del Mar, a natural food
The question is: what is it made of if it has fish but is shaped like a paste? Miguel Angel Gonzalez, Director of Marketing and Innovation of the Nueva Pescanova Group, had in the presentation of the product that "It has 60% fish and natural texturizers, nothing strange ”. Regarding the texture and that debate of pasta or fish, Ángel León himself assured that “we have achieved a texture very close to pasta, it remains and cook until pasta is, the bite is felt and does not agglomerate ”.
The Pasta del Mar cookbook
The truth is that by itself, the Sea pasta It is very tasty; a little dressing and nothing to envy. However, from Pescanova they propose a series of recipes to accompany our pasta dish with the most interesting flavors. Thus, for example, they propose to accompany the hake spaghetti with cuttlefish ink with eggs and chilli, garlic, asparagus and cherry tomatoes, or with seafood.
For hake spaghetti, they propose to accompany them with a spicy Mexican sauce, a pesto or a putanesca. If you are more than salmonPerhaps you are interested in their salmon noodles with four cheeses and mushrooms, with ratatouille or with creamy spinach and cashew nuts. As you have seen, they are very versatile and give the option to combine them with all kinds of ingredients.
In the end, the goal of both Pescanova and Ángel León is that people -and especially children-, eat more fish -source of a multitude of proteins, vitamins and minerals. Hence, this collaboration between the entity and the cook arose. And the idea of making it in the form of pasta is innovative and a added advantage because it is attractive as well as healthy. Also the pasta It is rich in vitamins and its consumption is equally important for maintain a balanced diet. So why have to choose between pasta or fish, when you can have both at the same time?
