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The Importance of Aquaculture in the European Diet

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The Importance of Aquaculture in the European Diet The importance of Aquaculture in the European diet 1 The importance of Aquaculture A marine fish farm in Canary Islands (Spain). in the European diet International Academy of Gastronomy 2 3 Texts: International Academy of Gastronomy and Federation of European Aquaculture Producers (FEAP) Acknowledgements: Spanish Ministry of the Environment and Rural and Marine Affairs, European Commission, FEAP, APROMAR (The Spanish Association of Marine Fish Farmers), Federation of Greek Maricultures Fish Farmers, Italian Association of Fish Farmers (API), French Federation of Aquaculture (FFA), Spanish Foundation of Nutrition (FEN), Spanish Academy of Gastronomy, International Academy of Gastronomy, Polish Academy of Sciences at the Institute of Ictiology and Fish, Golysz (Poland). Index We would also like to express our thanks for the collaboration and disinterested contribution of photographs to the following bodies, chefs and restaurants: Selonda, Oceanográfica, Dylcan, Marine Harvest, FEAP,A rpa, Apromar (the Spanish Association of Marine Fish Farmers) and API (Association of Italian Fish Farmers). Restaurants: A Confraria, Akelarre, Arzak, Baraonda, Da Fiore, Dal Pescatore, Divan Bebek Brasserie, Divan Hotel Taksim, Don Alfonso 1890, El Bulli, Goumard, L´Atelier Baxevanis, L´Atelier de Robuchon, L’Auberge du Pont de Collonges, La Terraza del Casino, Les Prés d’Eugénie, Ristorante Romano, Sant Pau, Taillevent, Terreiro do Paço, 48 The Restaurant. FOREWORD 8 Page 104: picture extract from the book “Romano il gusto della versilia” (“Trecce di sogliola nostrale su un letto di Joe Borg patate e lamelle di tartufo bianco di San Miniato”) by Franceschini family, Marzia Morganti Tempestini-Carlo Vischi, PRESENTATION 11 Gribaudo, 2006. Pages 88 and 89: “Sea bream with mushrooms and pumpkin” by Ester Sauleda. John Stephanis Mikel Alonso: pages 12, 14, 21, 28, 42-43, 62, 80, 129, 134, 138. Trece por Dieciocho: pages 130, 131, 132, 133, 135, 136, 137, 141. INTRODUCTION 12 The Everest Photographic Archive: pages 9 and 22. Rafael Ansón and Georges Husni CHAPTER 5 Aquaculture in continental waters 45 Miguel Aguilar: pages 38 and 74. CHAPTER 1 Miroslaw Kuczynski and Piotr Goryczko Aquaculture in Europe 15 Carp hatcheries 45 Editorial Management: Raquel López Varela Courtney Hough Rainbow trout farming in Poland 48 Editorial Coordination: Teresa Garaizábal, Eva Martín Villalba, Ismael Díaz Yubero and María Maneiro What is changing in European Aquaculture? 22 The influence of the consumer on development 23 CHAPTER 6 Book Design: David de Ramón and Blas Rico Research and sustainable development in 21st Cover Design: David de Ramón, Blas Rico and Francisco Morais CHAPTER 2 century aquaculture 51 Digitale image processing: David Aller Mediterranean aquaculture: Javier Ojeda Ilustrations: Javier Robles an association with nature 27 The environmental dimension of Sustainability 53 John Stephanis The social dimension of Sustainability 55 Layout: Javier Robles The economic dimension of Sustainability 59 Translation: Emmett Translation Agency, Vigo, Spain CHAPTER 3 The aquaculture product market 29 CHAPTER 7 No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any Gustavo Larrazábal The challenge of aquaculture production Fish consumption 29 in satisfying the new demands for fish 63 means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission Product supply 32 Yvette White of the Copyright holder. All rights reserved, including the rights of sale, renting, loan or any other use of the Marketing channels 34 What are the challenges encountered book. The product’s intrinsic value 35 by aquaculture? 63 Final thoughts 35 Sustainability! 70 © International Academy of Gastronomy CHAPTER 4 CHAPTER 8 and EDITORIAL EVEREST, S. A. Aquaculture production in continental Europe 37 Aquaculture products Carretera León - La Coruña, km 5 - LEÓN Pier Antonio Salvador in Spanish gastronomy 75 Legal Deposit: LE. 890-2008 Trout and other freshwater salmonidae 38 Rafael Ansón Carp farming 39 Aquaculture products 76 Printed in Spain European eel 40 Different systems for rearing marine EDITORIAL EVERGRÁFICAS, S. L. Catfish farming 41 fish species 76 Carretera León - La Coruña, km 5 LEÓN (Spain) Sturgeon farming 42 The quality of aquaculture products 79 www.everest.es Customer service: 902 123 400 RECIPES 81 SPAIN: Sea bass with vegetable confetti 82 GREECE: Sea bream “mayiritsa’’ with missolonghi roe and mousse of lime and verveine 115 SPAIN: Sea bream with raviolis and aromatic herbs 84 GREECE: Sea bass, oyster gelatin, beetroot pudding and candied lemon syrup 116 SPAIN: Turbot in a sea of coral 86 TURKEY: Royal sea bream with fennel Sea bream with mushrooms SPAIN: and saffron compote 118 and pumpkin 88 TURKEY: Seared sea bass and smoked eggplant Sea bass with sea anemones SPAIN: with herbal pine nut sauce 120 and lime sauce 90 PORTUGAL: Turbot cooked in extra virgin Lemongrass sea bass on FRANCE: olive oil, dry apricots, pine nuts, pistachios a bed of young leeks 92 and spinach 122 FRANCE: Sea bass in puff-pastry PORTUGAL: Poached sea bass, rice with cockles with “choron” sauce 94 and cod tongue, crystallized tomato FRANCE: Minoret soup of sea bream 95 and squid ink oil 123 FRANCE: Baked sea bass with small onions, PORTUGAL: Sea bream and sea bass duo Provence artichokes, black truffle with baby spinach, dried tomato and fine potato raviolis 96 and sweet garlic sauce 124 FRANCE: Sea bass with “sautéed” baby artichokes, PORTUGAL: Rice with mushroom with This book has been made possible thanks to the funding provided by the peas and round radishes, foamy creamy roast turbot and chestnut cream 125 sauce with Parmesan cheese 97 PORTUGAL: Sea bass with crust of aromatic Spanish Ministry of the Environment and Rural and Marine Affairs, ITALY: Rice with catfish and spring onion 98 herbs and “chorizo” sausage 126 ITALY: Lake Garda eel in pickled PORTUGAL: Poached turbot orange brine 100 with white bean “purée” 127 through the Secretariat General of the Sea. ITALY: Sole rolls with Treviso radish TRADITIONAL RECIPE: Oven baked and spinach 101 sea bream with “béarnaise” sauce 128 ITALY: Eel with blueberries in mature vinegar TRADITIONAL RECIPE: Baked sea bass sauce, country lettuce and green beans 102 with hazelnut saffron sauce 129 ITALY: Sea bass “acqua pazza” with courgettes, TRADITIONAL RECIPE: eggplants and peppers 103 Turbot with paprika 130 ITALY: Braided sole on a bed of potatoes TRADITIONAL RECIPE: and San Miniato white truffle strips 104 Turbot with white wine 131 ITALY: Meagre in “eau folle” 105 TRADITIONAL RECIPE: Pickled salmon 132 GREECE: Sea bass with roe “en croûte” TRADITIONAL RECIPE: on a bed of dandelions and seafood “jus” 106 Salmon with champagne 133 GREECE: Sea bass in tangerine juice, TRADITIONAL RECIPE: Trout “en papillote” perfumed with ouzo liquor and saffron, with tuber “purée” 134 served with prickly pear ice-cream 108 TRADITIONAL RECIPE: Trout with Spanish GREECE: Sea bream and fried artichoke with cured “Serrano” ham 135 black olives and celery, in a fennel sauce 109 TRADITIONAL RECIPE: Cod with tomato 136 GREECE: “Sautéed” sea bass on a bed of marinated TRADITIONAL RECIPE: Carp with thyme 137 cucumbers and “tarama” mousse 110 GREECE: Sea bream with greek spinach, ANNEXE rice and yogurt sauce 112 Dietary health benefits GREECE: Sea bream fillets in filo pastry of Aquaculture Products 139 with olive oil and lemon emulsion 113 Gregorio Varela GREECE: Sea bass loin with mushroom crust Fish and its importance in diet 139 in garlic and coriander creamy sauce 114 Nutritional composition of fish 139 The importance of Aquaculture in the European diet The importance of Aquaculture in the European diet Foreword Europeans like to eat fish and shellfish products. We All this allows our industry to deliver not only safe consume an average 22 kgs of seafood per year per and environmentally sustainable aquaculture fish and capita and this figure is likely to continue to increase in shellfish, but also healthy and tasty products. It is the coming decades. This average comprises different important to highlight these beneficial attributes and scenarios ranging from 3 kgs per capita in Romania to improve the public knowledge and appreciation of 60 kgs per capita in Portugal. Obviously, tastes also Europe’s aquaculture products. Aquaculture, like all differ considerably from one country to the other. This food related industries can produce a wide range of diversity in both production and consumption of seafood quality products, responding to different needs and is an essential characteristic of the European Union. markets, including those of gourmets and chefs in our In view of stagnating wild fish catches, the only way best restaurants. to meet an increasing demand for fish products in the This book and its recipes, prepared by some of our EU is through aquaculture or imports. The European leading chefs, will do a lot to help European consumer Commission, therefore, considers that it is of strategic to better understand the aquaculture sector and its importance for the European Union to create the best ability to deliver high quality, safe and tasty seafood possible environment for the sustainable development of to the European consumers. I invite all readers to try its aquaculture production. It is with this objective in mind these recipes and experience for themselves European that we have undertaken to prepare a revised strategy for aquaculture products. the sustainable
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