INTERREG Cephs and Chefs participates in the Children’s Day in Lourinhã

As part of the INTERREG Cephs and Chefs project, the University of Aveiro established a protocol with the City Council of Lourinhã, in order to collaborate in several events related to the Octopus Gastronomic Fortnight of Lourinhã. On the 2nd of June, Sílvia Monteiro and Fábio Matos (UAVR team) were present at the Children’s Day event organized by the City Council of Lourinhã with the educational activity “Polvos: os troca-tintas!”, which contributes to increase ocean literacy. This educational action consisted of different octopus-related activities, including a didactic quiz with curiosities about the biology, sustainability and fishing of this species, puzzles and paintings related to common octopus.

Participation in the Seafood Expo Global 2019

The project INTERREG Cephs and Chefs was present at the Seafood Expo Global 2019, held in Brussels from the 7 to the 9th of May 2019. The Seafood Expo Global is the world’s largest trade fair in the fisheries sector, being, therefore, of high relevance for the Cephs and Chefs project. Cristina Pita (UAVR team) was invited by Xunta de Galicia to present the project Cephs and Chefs. Additionally, Cristina Pita was able to network with worldwide seafood industry stakeholders and prospect about their interest in new cephalopod products and markets.

 

Participation in the Seafood Expo North America 2019

The project INTERREG Cephs and Chefs was present at the Seafood Expo North America 2019, that was held in Boston (USA) from the 17 to the 19th of March 2019. This event is North America’s largest seafood trade exposition, being, therefore, of high relevance for the Cephs and Chefs project. Cristina Pita (UAVR team) participated in the Octopus Sustainable Roundtable Meeting oriented towards seafood industry stakeholders, where she presented the Portuguese and Spanish octopus case studies included in the Cephs and Chefs project, in the fishery improvement efforts panel. Additionally, Cristina Pita was able to prospect about the interest of worldwide seafood industry stakeholders in cephalopod products enrolled in Fishery Improvement Projects (FIPs).

 

Participation in the opening even of the “11ª Quinzena Gastronómica do Polvo da Lourinhã”

The project INTERREG Cephs and Chefs was invited to be present on the opening event of the “11ª Quinzena Gastronómica do Polvo da Lourinhã”, that was held at the restaurant “Noiva do Mar” in Lourinhã, at the 16th of May. This event – aimed at journalists and food bloggers- included a presentation about the “11ª Quinzena Gastronómica do Polvo da Lourinhã” by the city councilor João Serra (City Council of Lourinhã), a presentation about the nutritional value of common octopus and the development of new cephalopod products by Amparo Gonçalves (IPMA) and a presentation about the sustainability of common octopus and the prospection of new cephalopod markets and products by Sílvia Monteiro e Fábio Matos (UAVR). The participation in this event resulted from the collaboration established between UAVR and the City Council of Lourinhã (organizers of the “11ª Quinzena Gastronómica do Polvo da Lourinhã”), with the objective to inform the consumers regarding the sustainability of common octopus and, at the same time, understand consumer acceptance to new cephalopod products.

 

4º Festival do Polvo da Ericeira

17 to 26nd  of May 2019, in Ericeira, Portugal.

Gastronomic event about Octopus

Partner University of Aveiro has been present at the 4th Ericeira octopus festival.

Poster of the 4th edition of the Festival do Polvo da Ericeira.

 

Flag of the 4th edition of the Festival do Polvo da Ericeira.

 

Flyers of the 4th edition of the Festival do Polvo da Ericeira.

 

Restaurant waiter with the festival t-shirt.

 

Some Octopus dishes presented at the 4º edition of Festival do Polvo da Ericeira (“Octopus curry” and “São Tomé e Príncipe Octopus”.

Semana do Polvo da Quarteira (3rd edition)

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.

Presentation of Cephs and Chefs project on the Octopus seminar held during the Octopus Week of Quarteira.

 

Presentation of Cephs and Chefs project on the Octopus seminar held during the Octopus Week of Quarteira.

 

Promotion material of Cephs and Chefs project and Octopus Week of Quarteira.

 

Promotion material of Cephs and Chefs project and Octopus Week of Quarteira.

Second meeting of the CEPHS & CHEFS project in simultaneous with VIGO SEAFEST

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.

Cephalopod cookery demonstration. Bay Coast Wild Atlantic Way Food Festival

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