The UAVR team of the project Cephs and Chefs joined the 3rd Edition of Octopus Week in Quarteira (Algarve, Portugal). During 4 days, the organization and some of the restaurants associated to the event were interviewed, as well as stakeholders involved on the value chain associated with the octopus trap fishery of Fuzeta. The Octopus Seminar was held on the 14th of September, an initiative of the AEQV – Association of Entrepreneurs of Quarteira and Vilamoura and the Armalgarve Octopus Association. During the seminar, the Cephs and Chefs project was promoted and its objectives presented. Among the participants of the seminar were also present entities linked to the fishing sector of the octopus, research organizations (some partners of the Cephs and Chefs) and members of the Government of Portugal. In the discussion were addressed issues such as the octopus production in aquaculture, as well as, the ecological and socio-economic sustainability.
The second CEPHS & CHEFS coordination meeting was held on July 5 and 6, at the headquarters of the Porto de Vigo Fishermen’s Cooperative (ARVI), and the VIGO SEAFEST gastronomic festival. This meeting of co-ordination will discuss some of the tasks carried out at the time of future initiatives. Foram apresentados os avanços nas different tarefas of projeto that, for além da adaptação das receitas tradicionais, included avaliação das cadeias of value no comércio destas espécies, a criação de novos produtos of different countries and to integrated avaliação of the fishing sector.
You can see it in Facebook.
The project Cephs & Chefs was presented during the closing session of the 10th edition of Octopus Gastronomic Fortnight in Lourinhã (Portugal). This participation was disseminated on the website of the Town Hall of Lourinhã.
The INTERREG project “Cephs and Chefs”, funded by European funds, aims to create new markets and add value to cephalopods (octopus, squid and cuttlefish) as well as to evaluate these resources in different regions of the “Atlantic Area” Portugal, France, the United Kingdom and Ireland) and to support transnational cooperation between these regions. The University of Aveiro (UA) is one of the partners. The project launch meeting took place last December 2017 in Galway, Ireland.
Link (portuguese): https://uaonline.ua.pt/pub/detail.asp?c=54376
Funded by the EU Atlantic Area programme, Cephs & Chefs aims to promote sharing expertise concerning cephalopod species – octopus and calamari – and cuttlefish caught in UK waters and consumed in Spain and Portugal.
Sadie Davoren, Ronnie Counihan, Anne O Leary, Sally McKenna and John McKenna
A cephalopod cookery demonstration was presented by Sadie Davoren and Anne O’Leary on Thursday, 12th April 2018, as part of the Bay Coast Wild Atlantic Way Food Festival. The demonstration was hosted by Ronnie Counihan in the Renvyle House Hotel, in conjunction with Galway’s celebration as European Region of Gastronomy 2018. Elaine Donohue the Programme Co-ordinator for the Galway-West of Ireland designation highlighted how the demonstration reflected two of the themes of the bid book namely Education/ Health and Sustainability and Feeding of the Planet. The European Region of Gastronomy Platform works closely with education and knowledge institutions in the host regions and elsewhere to disseminate information about the importance of regional gastronomy in education. Similarly, the Platform aims to support smart strategies for sustainable and ethical tourism, as well as food and gastronomy practices with the aim to develop more environmentally, socially, culturally and economically sustainable food production and consumption.
A selection of octopus and squid dishes were cooked and served.
The central theme of the day was to introduce the audience to preparation and cooking of the fish. Emphasis was placed on the correct cooking method and times for each fish.
John and Sally Mc Kenna of Mc Kenna Guide https://www.guides.ie/who were in attendance and commended all aspects of the demonstration on social media. Both food writers supported the research proposed saying that “it was five years ahead of its time”, “We all need to eat Cephalopods”. John also endorsed our work at the after-dinner speech that night and spoke highly of G.M.I.T.s involvement with research and children’s education.
Octopus Carpaccio with dehydrated lemon Citrus Salad and Watercress Gel.
Octopus Terrine with Pickled Dillisk and Cucumber, Squid Ink crisp.
Seafood sharing plate: Pretzel coated squid, Pan-fried squid, Chilli Dressing, Lemon gel and Tzatziki dressing.
Crispy Calamari with pickled vegetables and Tzatziki dressing
Squid tagliatelle and Asian Broth
On 18th December 2017 took place in Galway the first Project meeting organized by NUIG (National University of Ireland Galway).
The main objective of the project is to achieve knowledge generation in sustainable cephalopod fisheries development and transfer gastronomy and food culture from South European countries (Spain and Portugal) to North European countries (France, UK and Ireland). The project is co-financed by the European Regional Development Fund through the Interreg Atlantic Area Programme.
During the kick-off meeting the WP leaders gave a presentation about the objectives, actions and expected results for each WP. Likewise the next steps for each action were defined.
All these activities are aimed at reaching the objectives defined in the project like add value to cephalopods product, new markets initiatives, improve knowledge of the value chain and eating habits, and ensure sustainability of cephalopods fishing activities.
The project will be beneficial for the entire European region since north European countries may introduce new gastronomic products, and south European countries may attract new gastronomic tourists based on these products.
At the same time, fishermen of the European Atlantic area will have a wider market for their cephalopod catch, and improved knowledge about cephalopod fisheries sustainability.
The next meeting will be held in Vigo in July 2018, in the days leading up to Vigo Sea Fest, which will be visited by the project partners.