Innovation and research into new species are driving development of aquaculture in Andalusia, Spain’s southern region on the Mediterranean, according to Pablo Ávila (pictured), a representative of the European Institute of Mediterranean Food.
Ávila presented a Master Class titled Aquaculture and Mediterranean Gastronomy during the second day of Seafood Expo Southern Europe in Barcelona, organized by Diversified Communications, the parent company of SeafoodSource.
After his presentation Ávila told SeafoodSource Andalusia is innovating in this area, because they are specifically researching in the development of species such as sole, sea bass and tuna.
In his presentation he also pointed out the characteristics of the Mediterranean gastronomy, describing it as a way of life and living in a healthier manner.
Ávila said the institute has noted fewer people following the Mediterranean gastronomy in their eating habits. In this diet fish and other seafood are an essential component. In fact, as Ávila explained, it is recommended a consumption of fish between two and three times a week.
The European Institute of Mediterranean Food undertook a survey in 2008 about the Mediterranean diet among the population and the institute is updating that report to observe if there have been some changes. The institute concluded that “developed countries are leaving, especially in the Mediterranean area, this type of supply in favor of another type of faster food, with less nutritional properties than the Mediterranean diet."
For this reason Ávila thinks it is necessary “to be careful with the new generations, since with the new way of life there is no time to be in the kitchen and therefore to elaborate products which require more time and tranquility like the fish."
He also said is important to pay attention to the consumption of seafood in consumers of medium age, "because they are submitted to quite inappropriate schedules as to dedicate time for the transformation of fish´s products."
Chef Diego Gallegos from Sollo Restaurant closed this presentation with a culinary demonstration where he used products including mussels and sturgeon.
