MAPAMA organizes a conference on the role of fishery and aquaculture products in gastronomy with the participation of the Secretary General of Fisheries
The Secretary General of Fisheries of the Ministry of Agriculture and Fisheries, Food and Environment (MAPAMA), Alberto López-Asenjo, participated yesterday at the Oscar Nyemeyer International Cultural Center in Avilés, in the conference “Role of fishery and aquaculture products in the gastronomy of the 21st century”, in which he was accompanied by the president of the Royal Academy of Gastronomy, Rafael Ansón Oliart, and the chef of the Real Balneario de Salinas restaurant, Isaac Loya.
This day is part of the program of parallel activities of the exhibition “Aquaculture? Discover it”, coordinated by the Biodiversity Foundation of MAPAMA, which was inaugurated on September 19 at the Oscar Niemeyer International Cultural Center in Avilés, and where it will remain until January 7.
This conference is part of the cycle of conferences organized by MAPAMA and that aim to generate a debate among society about the importance of fishery and aquaculture products from the gastronomic, nutrition and health, avant-garde and innovation and tradition and history perspectives.
López-Asenjo pointed out that “the Ministry of Agriculture and Fisheries, Food and the Environment tries with this type of initiative to bring knowledge and relevance of fisheries and aquaculture activities and products closer to society. We are promoting the growth of aquaculture in Spain through the implementation of the Multiannual Strategic Plan for Spanish Aquaculture 2014-2020”.
THREE SESSIONS TO DISCUSS AQUACULTURE
The first session of this cycle was held under the title “Fishery and aquaculture products and their importance in nutrition and health” and was attended by Gregorio Varela Moreiras, Professor of Nutrition and Bromatology and President of the Spanish Federation of Nutrition; Javier Remiro, representing the Biodiversity Foundation of MAPAMA; and Adrián San Julián, chef at the Yume restaurant in Avilés.
Yesterday’s session, which dealt with the role of fishery and aquaculture products in gastronomy, included a tasting of three preparations prepared by the chef of the Real Balneario de Salinas restaurant, Isaac Loya, who highlighted the importance of fish products and their relevance in a land like Asturias. The elaborations have had as protagonists three outstanding species of aquaculture such as sturgeon, oyster and turbot.
The next talk-colloquium, which will close the cycle, will be on December 13, and will analyze aquaculture from its origins in Roman Hispania.
EXHIBITION “AQUACULTURE FARMING? DISCOVER IT”
The exhibition “Aquaculture? Discover it” is on its eleventh itinerancy in Avilés, after its stay at the Castellón Planetarium and passing through some of the main science and technology museums in Spain in recent years. Through the tour of the exhibition, the visitor can learn about fishing activity in all its areas; fishing, shellfishing and aquaculture, conservation methods, from ancient salting systems to modern freezing systems, technical advances in boats or marine biology.
