Line of action:

Status:

Execution date:

General:

To contribute to the conservation and sustainable exploitation of fishery resources in the surroundings of the Marine Reserves of fishing interest of Cabo de Palos-Islas Hormigas, Cabo Tiñoso and Cabo de Gata-Níjar and in Natura 2000 Network areas in southeastern Spain, promoting cooperation between the fishing, hospitality and commercial sectors and using gastronomy as a central and innovative axis for public awareness and the training of future restaurateurs.

Specific:

1. To promote and add value to artisanal fishing activities and products.

2. To promote the consumption of local artisanal fishery products, obtained with methods with low impact on the environment.

3. To train informed and active consumers, who are co-responsible for the sustainable management of fishery products and the conservation of marine biodiversity.

4. To train informed and active restaurateurs, who are co-responsible for the sustainable management of fishery products and the conservation of marine biodiversity.

5. Involve the hospitality sector and fresh fish markets in the valorisation of artisanal fish products.

6. To disseminate the ecological values of the marine reserves and the Natura 2000 network within the scope of the project, as well as the importance of these management tools for the regeneration of fisheries resources and the conservation of marine biodiversity.

PERFORMANCES

A1. Gastronomic workshops Fishing for educational centres, using local seasonal fish species, caught with artisanal fishing gear, raising awareness of the added value of consuming these fish products and disseminating the value of marine reserves and Natura 2000 Network areas.

A2. Gymkhanas Fishing in the market, aimed at educational centers to promote the responsible purchase of fish and teach how to interpret the labeling, as well as to disseminate the benefits of fish consumption for health and raising awareness of seasonal and local fish and artisanal fishing gear.

A3. Educational itineraries Marine biodiversity and artisanal fishing, aimed at educational centres, families and citizen associations, to learn about the ecological values of marine reserves and natura 2000 network areas within the scope of the project, the activities compatible with the conservation of marine biodiversity and to raise awareness of the importance of participation in its conservation.

A4. Canned salted fish workshops, aimed at adults, where participants will learn how to clean and prepare different traditional preserves (with salt, spices, smoked, dried…).

A5. Training workshops I cook sustainable fish, aimed at students of intermediate and higher level training cycles related to the hotel and restaurant industry, to teach them to interpret the labelling of fresh fish and provide them with tools for the responsible purchase of fish and for the diversification of fish species in the kitchen.

A6. Television programmes on artisanal fisheries and marine biodiversity , to disseminate aspects related to fishing and marine heritage, the benefits of artisanal fishing, responsible fish consumption and marine protected areas.

A7. Presentation of the project at public events and the media , such as conferences, congresses, seminars, radio, press conferences… to disseminate the activities carried out and the results achieved.

The project has continued the work begun in the previous phases of Fish with Art, reinforcing public awareness and training actions and promoting cooperation between the fishing, hospitality and commercial sectors.

To disseminate the messages of the project, four videos of the “MasterPez” action have been produced in which five different species of fish are disseminated, two of them with low commercial value (mullet, sardines, anchovies, red mullet and bonito), through videos in which different families cook these species. More than 10,000 people have viewed the pieces.

In addition, 12 educational workshops “Fishing in the market” and five gastronomic workshops “Fishing” were held, in which five different species (mackerel, sea bass, spit, sea bass, bonito) have been presented, with the participation of 223 primary and secondary school students. Likewise, 27 educational itineraries “Marine biodiversity and artisanal fishing” were organized, with 320 participants, and eight canned fish workshops “Salted fish”, on tuna tuna, bacoreta, bonito, mackerel and pomfret, with 80 attendees. Finally, 11 training workshops “I cook sustainable fish” were scheduled, with which it has been possible to train 173 students of intermediate and higher level training cycles related to the hotel and restaurant industry.

In terms of informative material, four brochures were designed on marine biodiversity and artisanal fishing, with information on five protected areas (Special Area of Conservation of the underwater valleys of the Escarpment of Mazarrón, Marine Reserve of Fishing Interest of Cabo de Palos-Islas Hormigas, Marine Reserve of Fishing Interest of Cabo Tiñoso, Islands and Islets of the Mediterranean Coast Area, Mar Menor) and 24 milestones of fishing heritage. Likewise, the recipe book “Flavors and knowledge of artisanal fishing in the Region of Murcia” was designed.

In the media dissemination actions, the project appeared in three television spaces, explaining culinary techniques with different species, including five of low commercial value (albacoreta, mackerel, mackerel, cows and maidens). Likewise, the value of two protected marine areas (Special Area of Conservation Underwater Valleys of the Escarpment of Mazarrón and Mar Menor) and four artisanal fishing techniques (almadraba, moruna, trammel and paranza) was disseminated. The communication actions were completed with 160 news items in the media and more than 60,000 impacts on social networks. Finally, four public presentations of the project were held, which had 68 attendees and two online presentation events of the project results.

Materials developed in the project:

• Cartel_Pescados_con_Arte_III_(MU).pdf
• Cartel_Pescados_con_Arte_III_(AL).pdf
• Dossier_Pescados_con_Arte_III_Murcia.pdf
• Dossier_Pescados_con_Arte_III_Almeria.pdf
• Bases_convocatoria_concurso_MasterPez.pdf
• MasterPez_flyer_informativo_1.pdf
• Acta_resolucion_concurso_MasterPez.pdf
• Receta_Concurso_Master_Pez_Albondigas_mujol_salsa_naranja_Familia_Martinez_Canovas.pdf
• Receta_Concurso_Master_Pez_Sandwich_de_salmonete_con_verduras_Familia_Lorente_Sanchez.pdf
• Receta_Concurso_MasterPez_Bocado_de_la_huerta_marinera_Familia_Mendonza_Lopez.pdf
• Receta_Concurso_MasterPez_Pinchicos_bonitos_de_Candela_y_Lola_Familia_Sanchez_Gonzalez.pdf
• Ruta_autoguiada_Aguilas.pdf
• Ruta_autoguiada_Cabo_de_Palos.pdf
• Ruta_autoguiada_Mazarron.pdf
• Ruta_autoguiada_San_Pedro_del_Pinatar.pdf
• Acta_ganador_concurso_MasterPez.pdf
• Triptico_digital_Pescados_con_arte_III_(MU).pdf
• Triptico_digital_Pescados_con_arte_III_(AL).pdf
• Dossier_Pescados_con_Arte III_MU.pdf