This event was born with the mission to redefine gastronomy in a global context where food is no longer just a matter of pleasure, but a key factor in health, sustainability, culture and economy. In this sense, on 28 March from 12:00 to 13:00h, representatives of FIP Blues travelled to the San Pablo University in Madrid to participate in the Gastronomy Conference of the Royal Academy of Gastronomy presenting the FIP Blues fishery improvement project and more specifically the Culinary Corpus of swordfish and blue shark.
FIP BLUES participated in the event in symposium format, under the title ‘Swordfish and blue shark culinary corpus: the footprint of these foods in gastronomy and society’, with the following programme:
Conference 1.- The socio-economic importance of seafood products, Swordfish and Blue shark.
Speakers: Juana Parada Guinaldo, Manager of the Organización de Productores Guardeses (OR.PA.GU) and Claudio Fernández Ibáñez, Commercial Director of Hermanos Fernandez Ibáñez Consignatarios de Pesca, S.L.
Conference 2.- The gastronomic versatility of Swordfish and Tintorera.
Speaker Zaira Rodríguez Vicente, Gastronomic consultant and author of Corpus culinarios de pez espada y tintorera.
Benefits of fish consumption: highly migratory species.
Speaker: Mr. José Manuel Ávila Torres, Vice-president of the Spanish Nutrition Foundation (FEN).
