PERU fishing with guts to report…
Chefs of the top 20 restaurants in the world came together to support the initiative of Oceana “Save Oceans and Feed the World”.
The meeting, held in San Sebastian, Spain on March 17 in the Basque Culinary Center, these chefs are committed to serving the perfect protein for “save the oceans and feed the world”, and so they agreed to cook anchovies and other small fish – such as sardines and herring – in their restaurants from World Oceans Day, June 8, 2015, reported Oceana.
“The commitment of Chefs with Oceana to help people see the small fish as a delicious option will help save the oceans and feed the world”Said Andy Sharpless, CEO and author of Oceana short documentary The perfect protein, passed at the meeting.
According to the NGO, these chefs cook these small fish to encourage diners to find and enjoy these delicious healthy fish and help Oceana to inspire and add more consumers and individuals to participate in political campaigns Oceana to restore the oceans
Among the most renowned chefs who attended the meeting were Grant Achatz (Alinea, USA);
“It is remarkable that so many chefs – who are so busy – joined in support of ocean conservation and take this joint action. Most of us already love anchovies and other small fish “Said the co-host of Aduriz and Rock event.
“We will be happy to share with our guests and help Oceana in its campaign to get more people to enjoy themselves and help save the oceans and feed the world”, Agregaró.
Oceana reported that small fish that are committed to serving Chefs –fish fodder known as — can play a crucial role in some of the most productive marine ecosystems in the world to use these species mainly to make flour and fish oil which subsequently serves as a component of feed for fish farming as salmon and chickens, pigs and other animals.
The Organization for Food and Agriculture of the United Nations (FAO) reported that these fisheries represent a huge “reduction” 37 percent of all marine fish caught worldwide.
Referring to these small fish, which only rarely seen on restaurant menus, the Vice President of Oceana for Peru and leading expert in anchovies and other similar fisheries Patricia Majluf, commented: “Small fish like anchovies are usually the best fish for you. They have very high levels of nutrients such as Omega, vitamin A, zinc and calcium and low in toxins like mercury in other larger species”.
The meeting was also attended by Lasse Gustavsson, Vice President of Oceana for Europe, which challenged the chefs at the event to serve and highlight forage fish on their menus noting that “we ask to use their leadership in the culinary community to make Minnows part of our plates and not only in the fishmeal.”
SOURCE: Fis.com
