chefs san sebastianSan Sebastian, Spain. March 17, 2015. Twenty leading chefs from some of the world’s best restaurants   join Oceana’s campaign and pledge to serve and highlight anchovies and other small fish at their restaurants on World Oceans Day 2015.  This commitment is the result of an unprecedented gathering of the world’s leading chefs in support of ocean conservation which took place on March 17, 2015 at  the Basque Culinary Centre in San Sebastian, Spain

Photo: The Chefs from left to right: Grant Achatz (Alinea, USA); Gastón Acurio (Astrid y Gastón, Peru, La Mar, USA); Ferran Adrià (el Bulli Foundation, Spain); Andoni Luiz Aduriz (Mugaritz, Spain); Juan Mari and Elena Arzak (Arzak, Spain); Alex Atala (D.O.M., Brazil); Massimo Bottura (Osteria Francescana, Italy); José Luis González (Gallery Vask, Philippines); Brett Graham (The Ledbury, UK); Rodolfo Guzmán (Boragó, Chile); Daniel Humm (Eleven Madison Park, USA); Normand Laprise (Toqué, Canada); Enrique Olvera (Pujol, Mexico); René Redzepi (Noma, Denmark); Heinz Reitbauer (Steirereck, Austria); Joan Roca (El Celler de Can Roca, Spain); Pedro Subijana (Akelare, Spain); Joachim Wissler (Vendôme, Germany); Ashley Palmer-Watts (Dinner by Heston Blumenthal, UK). 


The Chefs will help Oceana to inspire and empower more consumers and individuals to get involved in supporting Oceana’s policy campaigns and to help restore the world’s oceans to levels of biodiversity and abundance that can survive on and support a planet forecasted to grow from 7 billion people to 9 billion by 2050.

“It is remarkable that so many chefs - who are so busy – came together in support of ocean conservation and to take this joint action together. Most of us already love anchovies and other small fish,” said event co-hosts Aduriz and Roca; “it will be a pleasure to share them with our diners and to help Oceana in its campaign to get more people to enjoy them and to help save the oceans and feed the world.”

The small fish the Chefs pledged to serve  – species like anchovies, sardines, mackerel and herrings - are known as “forage” fish because they play a crucial role in food webs in some of the most productive marine ecosystems in the world. They are the main prey and pathway for energy transfer from creatures with very low trophic levels—plankton—to those with higher trophic levels—predatory fish, birds, and mammals.

Forage fish form massive shoals that are targeted by some of the largest fisheries on earth, but are only rarely seen in restaurant menus. This is because forage fish are mainly used to make fish meal and fish oil to feed farmed fish like salmon as well as chickens, pigs and other livestock. These “reduction” fisheries account for an enormous 37% of all the marine fish caught worldwide according to the United Nations Food and Agriculture Organization (FAO).

“Small fish like anchovies are generally the best fish for you,” commented Patricia Majluf, Oceana’s Vice President for Peru and a leading expert on anchovies and other similar fisheries who spoke at the gathering in San Sebastian.  “They have very high levels of nutrients like Omegas, Vitamin A, Zinc and Calcium and are low in toxins like mercury present in other longer lived, larger fish.”

Lasse Gustavsson, Oceana’s Senior Vice President for Europe, challenged the chefs at the event to serve and highlight forage fish in their menus noting “we ask you to use your leadership in the culinary community to make small fish something we put on our plates and not just in fish meal.”

“The Chefs’ commitment to Oceana to help get people to view small fish as delicious is going to help us save the oceans and feed the world,” added Andy Sharpless, Oceana’s CEO and author of The Perfect Protein. “We can feed tens of millions more people if we simply eat anchovies and other forage fish directly rather than in form of a farmed salmon or other animals raised on fish meal and fish oil. Eating more forage fish – along with scientific management of the world’s fisheries - will enable us to ultimately feed more people from the oceans and to be less reliant on getting our animal protein from livestock in the future. This means we will put less pressure on the planet in the form of demand for fresh water, use of arable land, and emission of climate changing gases.”

Peruvian Anchovies alone account for almost 8 to 10% of all fish – by weight – caught in the oceans. Yet over 90% of all of these anchovies are “reduced” into fishmeal and fish oil.

“We are not using so much wonderful food,” said Gaston Acurio, who signed the pledge and has already been leading a campaign to encourage his fellow Peruvian Chefs to serve anchovies. “I am thrilled to have my good friends signing on in the effort to wake others up to the joy of eating these tasty and nutritious little fish.”

At the historic event – the first time so many leading chefs have come together in support of marine conservation - the chefs viewed the premiere screening of the short film documentary “The Perfect Protein” which is part of this campaign for Oceana – which also includes a website and other actions- designed and directed by the Spanish creative Jorge Martínez.

For more information about the event, the documentary and the new digital version of the book, please visit perfectprotein.oceana.org

To see the full video, click on: https://www.dropbox.com/s/elmpuvvlvc64oyz/ThePerfectProtein.mov?dl=0

 

 

Add comment


Security code
Refresh

Food & Wine Talk Radio

 GELATO WORLD TOUR, RIMINI 2014, ITALY
 
Achile Sassoli, Director of Gelato World Tour
and Gelato Artisans:
James Coleridge, Vancouver, B.C., Canada
Abdelrahman Al Teneji, Sharjah, United Arab Emirates
Matthew Lee, Austin, Texas
Ahmed Abdullatif, Kingdom of Bahrain
Stefano Versace, Miami, Florida
 
 
__________________
  twitter facebook
 

 

The House of Mandela Wines from South Africa

 
 

Chef Scott Conant: Scarpetta

 
 

Mark Schatzker, author of The Dorito Effect, The Surprising New Truth About Food and Flavor

 
 

Elizabeth Minchilli, author of  Eating Rome: Living the Good Life in the Eternal City.  

 
 

James Beard Award-winning wine journalist Lyn Farmer on: Garnacha from Carinena; the next great wine

 
 

Cindy Hutson,chef/owner, Ortanique and Zest, author of From the Tip of My Tongue

 
 

Lidia Batianich, celebrity chef, TV host, author and restaurateur 

 

 

Advertisement

 

 


 
Deering.Moon
 
 food-tours
 
 
ad michelle.jpeg
 
Miami's Community Newspapers
 
 

 

 
  


   

 
Home   Advertise   Subscribe   Privacy Policy   About Us   Contact Us   Copyrights

©The South Florida Gourmet
5410 Alhambra Circle, Coral Gables, FL 33146
Tel: 305-975-1425 

Web Site By: ExitosEmpresariales.com

 

RocketTheme Joomla Templates