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European Chefs Battle it Out in Design for Sustainable Seafood Dishes

SEAFOOD TOMORROW COL 01

Press release: February 2019

 

Aspiring chefs from Europe’s top catering schools are competing at national and European level to create innovative, exciting seafood recipes that will satisfy the taste buds of European consumers. The winning recipes, selected by consumers, will be adapted for production in restaurants, hotels and canteens, with the support of the EU-funded SEAFOODTOMORROW project. Sustainability is key and competitors are required to use locally-sourced fish that have been long-neglected on supermarket shelves. The recipes will also cater specifically to pregnant women, older people and children, groups which are shown to benefit from seafood dishes with specific nutritional profiles.

Dr. António Marques, SEAFOODTOMORROW coordinator, explains, “Seafood is one of the most important sources of animal protein, and is naturally rich in vitamins (A, D3, B12), minerals (iodine, selenium) and fatty acids (polyunsaturated fatty acids) that can reduce the risk of heart disease and stroke. We are designing fish dishes that appeal to specific consumer groups, which are also nutritionally balanced”.

By selecting sustainably sourced but rarely-used fish in local regions, researchers from the project are hoping to promote seafood consumption across Europe that is socially, economically and environmentally sustainable. With the ever-increasing demand for seafood from the world’s growing population, providing seafood safely and sustainably for the global market has become a major challenge. The SEAFOODTOMORROW project addresses this by developing innovative solutions for improving the safety and dietary properties of seafood in Europe.

The first of six national contests was held in Lisbon, Portugal in December 2018, and the next event will take place on 20 February 2019 in Barcelona, Spain. Competitions will also take place throughout March and April in in Belgium, France, Poland and Sweden. Six different seafood dishes will be selected from each national contest and will advance to the European competition to be held in June 2019. During the series of one-day events, students will battle to impress a panel of judges made up of researchers, food industry experts and media figures, creating dishes using sustainable species from their region which aren’t often eaten, such as chub and horse mackerel, and gilthead seabream. The winning dishes will be selected based on a number of criteria, including their economic feasibility and scalability, sustainability, and how well they met the needs of the target consumers.

“We believe our seas and oceans can feed the growing global population, but we need to do it in a sustainable way”, explains Dr. Marques. By helping consumers to make more responsible seafood choices, it is hoped that the recipe contest will contribute to a more sustainable seafood market, and more sustainable ocean resources in the longer term.

Follow the competition on www.seafoodtomorrow.eu where the winning dishes will be announced – stay tuned!

sft chefs

Participants at the first SEAFOODTOMORROW Recipes Challenge in Lisbon, Portugal.

 

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