Organised by the ICEX, the Spanish Gastronomy Training Program introduces the Spanish gastronomy to young chefs from all over the world.
ANFACO-CECOPESCA and Xunta de Galicia (Galician Regional Government) through its Consellería do Mar will be hosting the event and introducing the canned fish and seafood to the chefs
In the wide Training Program in Spanish Gastronomy, which this year reaches its 9th edition, there have to be a place for the tinned seafood as this product is very rooted in Spanish culture, being Galicia a benchmark. Because of that, ANFACO-CECOPESCA and Xunta de Galicia, the Galician Regional Government, through its Consellería do Mar are offering a total immersion in the gastronomy of the Galician tinned seafood to 12 international chefs in the Escuela Internacional de Valladolid, in the context od the ICEX’s Spanish Gastronomy Training Program.
Thanks to the chef Flavio Morganti, from Restaurante Galileo, they will enjoy a master class with huge variety of recipes with small sardines in olive oil, variegated scallop in queen scallop sauce, mussels in pickled sauce or cuttlefish in its own ink as ingredients, among others.
ANFACO-CECOPESCA and the Consellería do Mar want to share with these young international chefs how a key product from the aquiculture and fish processing industry can offer a wide range of cooking possibilities. This tinned seafood, they highlight, is also complete and healthy.
Spain, being Galicia the main producer region, is the largest producer of canned and semicanned fish and seafood in the EU, the second in the world only behind Thailand. And ANFACO-CECOPESCA is representing this industry since 112 years ago.
Tinned fish and shellfish is healthy, nutritious and versatile, offering a wide range of presentations and preparations while preserving its nutritional properties, the the quality of the raw material and all the sea flavour. In addition, there is a wide variety of species: sardines, small sardines, mackerel, garfish, tuna, yellow fin tuna, white tuna, mussels, clams, cockles, razor-shell, cuttlefish, variegated scallop… are a just few examples of fish and shellfish that we can find tinned.
Currently, the Spanish canning industry is a global benchmark with a big and complete offer of products and preparations, offering consumers up-market products. Its quality is backed up by international gastronomy experts.