Cephalopod Recipe Development applying the principles of James Briscoine’s Mollusc Flavour Matrix
Anne O’Leary & Sadie Davoren
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.
Smoked octopus is an innovative product developed in the frame of the Cephs and Chefs InterReg project of the Atlantic Area, which focused on the development of new cephalopod products as a response to current consumer requests for new products, and diversification of presentations of this species.
The Portuguese Institute for the Sea and Atmosphere (IPMA) developed the formulation and the technology, validating and characterizing the product at the sensory and nutritional level. Sensory tests carried out, with panels of trained experts from the institute itself and tests with consumers, showed excellent results and a great acceptability of the product, which allowed to arrive at the perfect formula for the transformation of this species.
This product has clear nutritional advantages, as the octopus is an excellent source of proteins of high biological value, rich in vitamin A and C, as well as minerals – sodium (Na), potassium (K), magnesium (Mg) and phosphorus (P). On the other hand, it has a low concentration of fats, but it is rich in omega 3, which provides benefits for the cardiovascular system.
Another advantage is the smoking production process and the use of liquid smoke. This method of smoking involves a technology that is easy to apply, has low investment costs and is a fast process, producing smoked products with high added value in just a few hours. In this process, the application of liquid smoke does not entails a direct exposure of the product to hot smoke, which allows a better control of the constituents of the smoke and has added benefits, since liquid smoke is controlled by EU regulations and therefore its application safer to health than the traditional smoking process.
This product can be commercialized in various presentations, like refrigerated and canned, and can be an ingredient for different types of cooking (e.g. Asian, Italian, etc.). The smoked octopus can even be a new kind of product, ready to eat, being commercialized as a snack to be added, for example, to salads.
The smoked octopus is in the finishing stages of development and could be tested as soon as the industry desires, following optimization at industrial scale of the production process, as well as defining the most appropriate methods of conservation.
Over 40,000 people participated in the 2019 Galway Science and Technology Festival this year which included over 200 school events, public talks, demonstration and a mass tree planting, the largest series of events ever held in Ireland on the theme of Climate Action.
Two weeks of terrific STEM-related events culminated in the super Annual Exhibition at NUI Galway on Sunday, where shows and workshops, schools exhibitions, youth clubs, Science Awards and many fantastic company exhibits including the Medtronic Junior Hospital were well attended.
A successful day for @CephsAndChefs at #galwayscience #Galway festival @NUIG. Promoting the need for #sustainable #cephalopods #fisheries in the #Ireland and the #EU. #BlueEconomy #squid #octopus @Cristina_B_Pita @BarnacleHunt @SebVillasante @RyanInstitute @EU_MARE pic.twitter.com/CarWNPjk13
— Michael Petroni (@michael_petroni) November 25, 2019
The central theme of the Festival was Climate Action and over 3,000 trees were planted in Terryland Forest and in schools and businesses throughout Galway city and county. The trees were donated by Coillte and sponsored by Aerogen. The Climate Action Forum in NUI Galway on Sunday discussed the urgent need for radical change by individuals and communities, both nationally and internationally. Many school exhibits displayed their classroom renewable energy and biodiversity projects and an exciting series of events explored how innovation in science and technology can help to develop technologies that will combat climate change.
Award-winning Icelandic author and climate activist Andri Magnason took part in a number of Festival events including a public talk in NUI Galway, where he discussed the ongoing reality of climate change that can be seen impacting on the Glaciers in his native Iceland. Magnason also took part in a book signing in Charlie Byrne’s bookstore and a reading in Westside Library.
The annual Science Awards were presented by Ronan Rogers from Medtronic.
The Outstanding Achievement Award was presented to Leaving Cert student Alice Shaughnessy from Calasanctius College, Oranmore. Alice’s project on Electro Magnets and her Electro Wheel System received national recognition when it won the Analogue Devices Best Technology Award at the 2019 BT Young Scientist and Technology Exhibition earlier this year and the Science Foundation Ireland Best Project Award at the SciFest National Final earlier this week.
The Science person of the year Award was presented to Kate Murray, Principal, Clontuskert NS Ballinasloe for her outstanding work on STEM projects in the school and for encouraging and fostering a passion for STEM with her students.
Other 2019 awards were the ‘Volunteer Group Award’ which went to Coderdojo in Kinvara. Schools awards were presented to Kiltiernan NS, Coolarne NS, Milltown NS and Presentation College Athenry for exceptional school science projects at their Exhibition Day stands.
BBC’s Great British Bake-Off finalist joined scientist and explorer Dr. Niamh Shaw for a sold out performance of ‘Baking in Space’ at the Black Box Theatre which took the audience, of over 400 people, on a gastronomic journey into orbit.
Superhero Scientist Barry Fitzgerald wowed the attentive audience at The Avengers screening in the Pálás with his superhero scientific analysis of the Marvel action movies. The Blackrock Castle Observatory presented 500 secondary school students with options for space-related careers. In a visit to Coláiste Einde the incredible 35-tonne interactive truck Titan II brought innovation to life by providing a hands-on experience of engineering and technology featuring 3D printing, robotics, thermal imaging and much more.
The Festival is afforded the opportunity to provide the majority of its events free to attend thanks to the generous sponsorship of the many companies, educational institutes and government agencies that participate who recognise the importance of engaging with young students from a young age and their parents to promote the importance of careers in STEM and to educate and inform them about the world around us.
More at GalwayScience.ie
The Cephs and Chefs team from GMIT and ARVI participated in the Food of the Edge 2019. Food on the Edge is a two-day symposium that takes place annually in Galway city, Ireland. It is for chefs & food enthusiasts all around the world who want to create a better global network. Food on the Edge 2019 took place in Galway the 21st and 22nd October 2019. During this festival the Cephs and Chefs project was presented to the attendees.
The Marine Stewardship Council (MSC) as a project partner of the “Octopus, Squid, Cuttlefish, Sustainable Fisheries and Chefs” (CephsandChefs) Project funded by the Interreg EU Program, announces this call for tenders to produce 3 pre-assessment analysis within the framework of the aforementioned project. The call for tenders will be open until 30th August 2019 (see details in the document attached) and is addressed to all MSC accredited Conformity Assessment Bodies as well as independent consultants with strong experience in the MSC assessment process. MSC invites all interested entities and experts to submit a proposal following the requirements established in the tender specification document attached.
Docs: Cephs&Chefs_PAs Call for Tenders (PDF format)