The transnational fishing organization based in the port of Marín will make its presentation on Monday at 12:00 p.m. at the #alimentosdeespaña stand, of the Ministry of Agriculture, Fisheries and Food.
Madrid - In a world where sustainability and resource conservation are increasingly important, the comprehensive use of seafood is presented as a fundamental practice to promote efficiency in the food industry.
Aware of this challenge, Opromar continues its work in favor of more sustainable and responsible fishing production, developing a series of measures aimed at taking advantage of all the good things about fish and contributing to the reduction of waste, in line with the Sustainable Development Goals. of the United Nations 2030 Agenda.
In addition to reducing waste, this approach offers more varied and sustainable options to consumers, aware of the need to include fish in their diets. Likewise, by making the most of each resource, the fleet, in this case Marín, minimizes the environmental impact, promoting more responsible practices throughout the supply chain.
Along these lines, the Organization of Fishing Producers of the Port and Ría de Marín is starring on Monday, April 22 at the Madrid Gourmets Hall in an exhibition by chef Riccardo Radice, “Efficient cuisine with a taste of the sea”, which will show how to get the greatest culinary match to two of the target species of the boats that make up the transnational organization: hake and mackerel.
Chef Riccardo Radice -->
In this way, Radice and Opromar will show in this unique event that takes place at the #alimentosdeespaña stand of the Ministry of Agriculture, Fisheries and Food that each part of the fish has a unique and valuable potential.
Harmony, chords with the flavor of the sea - Salón Gourmet 2023 (OPROMAR/YouTube)
Opromar, 30 fishing companies based in Marín
The Organization of Fishing Producers of the Port and Ría de Marín (Opromar) represents a fleet of 48 purse seine, trawl and longline vessels. Among its purposes is to support and promote all actions aimed at improving fishing activity, placing special emphasis on sustainability and long-term viability, with the aim of generating social and economic benefits.
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In addition to reducing waste, this approach offers more varied and sustainable options to consumers, aware of the need to include fish in their diets. Likewise, by making the most of each resource, the fleet, in this case Marín, minimizes the environmental impact, promoting more responsible practices throughout the supply chain.
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