Dish Name : Roast Calamari Stuffed with Chilli & Garlic and Pork with Chard and Tomato & N’Duja sauce
Preparation time: 1 hour
Cooking time: 20 minutes
The Cephs and Chefs team from the University of Aveiro participated in two events of valorization of Madeiran products. The events took place at the Terreiro Concept restaurant, at Madeira island. The project “Legado” promoted, on October 16th, the “Legado do Peixe” dinner that included 7 gastronomic moments with traditional Madeiran products such as flying squid, ray, conger, moray, herring, nun, skipjack, mackerel and even Madeira jackfruit and seaweed, in addition to wine degustation and comments by the specialist Nuno Nobre and the chef Carlos Gonçalves. On Saturday, October 17th, World Food Day, an Open Gastronomic Day was carried out to celebrate Madeira’s biodiversity in all its ecosystems: farm, rivers, forest and sea. The event included lectures, debates, workshops and tasting products from the 4 ecosystems. More information on the website: https://terreiroconcept.com/eventos/
Octopus is increasingly a global commodity, with landings and trade increasing worldwide. The octopus fishery is of extremely economic and social importance in Galicia (Spain) and the Algarve (Portugal), with a vast artisanal fleet using pots and traps dedicated exclusively to catching this species in both locations. The Cephs and Chefs teams from USC and UAVR are carrying out studies to better understand the value chain of the common octopus Octopus vulgaris in Galicia and Asturias (Spain), and the Algarve (Portugal). We held a one-day workshop in Santiago de Compostela (Galicia) on March 7th 2020 with key fisheries stakeholders including representatives from the professional and recreational fishing sectors, the wholesale and retail sectors, and the scientific, administrative and community sectors to discuss sustainable use of the octopus resource. In September, we carried out semi-structured interviews in the Algarve with similar key fisheries stakeholders to discuss the same topics.. The results will identify market drivers and barriers for the achievement of environmental, social and economic sustainability of activities carried out by people involved throughout the octopus value chain from fishers
Workshop in Santiago de Compostela
Interviews in the Algarve
The coronavirus outbreak is impacting the global economy, including the fishing sector. The Cephs and Chefs team from UAVR is evaluating the economic, social and health impacts of the COVID-19 pandemic on the octopus fishing activity and seafood value chain in Portugal, as well as the adaptation measures implemented by the industry to mitigate the impact of COVID-19. Semi-structured interviews with representatives of fishing organizations (POs, associations, fishers, etc.) were carried out in the Algarve, Portugal in March.