PERU fishing with guts to report…
Como parte de la campaña Salvemos el Cebiche, la Sociedad Nacional de Pesquería, SNP y sus empresas asociadas acuícolas Piscifactorías de los Andes (Piscis) y Peruvian Andean Trout (PATSAC) lanzaron hoy “El Cebiche Andino”, con la finalidad de promover el uso de la Trucha como ingrediente del más importante plato bandera de la gastronomía peruana.
La Presidenta de la SNP, Elena Conterno, resaltó la importancia del sector acuícola en el escenario mundial, en momentos en que está creciendo el consumo de pescado por su valor nutritivo, excelente sabor y sus beneficios para la salud. Asimismo, informó que en el 2015 la Trucha tuvo la mayor producción entre las principales especies de la acuicultura con 38,440 TM, seguida por el Langostino (32,427 TM) y por las conchas de abanico (16,075 TM), pero las posibilidades de crecimiento del sector son extraordinarias.
Conterno also commented that the goal of "El Ceviche Andino" is to promote the consumption of trout as an alternative to Flounder species, Corvina, the Chita, who already show signs of alert sustainability, and are part of a Program Improvement ( PROME) that has been working with the NGO CeDePesca.
“Consume aquaculture species is to contribute to the sustainability of marine resources, because the fishing pressure on them is reduced and because they represent an engine of development for the Andean region, where they occur”, Said Conterno. He also added that the trout has an important nutritional value, such as protein, Omega 3 and 6, plus vitamin B12.
In turn, the General Manager of Pisces, Eloisa Alarcon highlighted the increase in per capita consumption of 0.6 kilos trout of 1.2 kilos between 2012 and 2015. He indicated that between the traditional channel (terminals and markets) and modern channel (supermarkets) is more than 90% of participation as product sales channel.
For his part, José Ernesto Muñoz, general manager of Peruvian Andean Trout (PATSAC), was in favor of developing the union to boost the export of trout. He added that we should stop looking the national legislation and that we must leave behind our customs to go to meet the international standards.
For its part, the Executive Director of the Agency Fisheries Health, SANIPES, Diana Garcia, announced the health challenges for trout and actions your organization is taking to promote good practices in the process of growing this species. He reported that of the 1,700 farms that exist in Puno (the main producing region trout), only 44% have authorization from the Ministry of Production.
He also noted that there are no accredited laboratories that do health studies and analysis of the product in the country, adding that the couple need to accredit foreign authorities; otherwise, we publish the results will not be credible.
As a main course, leading chefs conducted a cooking demonstration live, in which three dishes were prepared and culinary tips were given so that all families can enjoy the Andean Ceviche at home: the cebiche Trout, the tiradito trout and grilled trout.
