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.

European project seeks to create new markets and add value to cephalopods

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):

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 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