XÀBIA TO PROMOTE MORE EVENTS TO RAISE AWARENESS OF 0KM PRODUCTS

On Tuesday, the municipal market hosted the first ‘SABORS DE MAR’ workshop organised by Punt Nàutic del CREAMA and the Department of Economic Revitalization in order to promote the fresh produce of the bay of Xàbia and in particular the products that the town’s fishermen bring to the indoor market on a daily basis.

The workshop was opened by the responsible councillor, Juanlu Cardona (PP), who explained that, with the help of CREAMA, the town hall has been able to put together an event which aimed to create a direct link between the fishing sector and the hospitality sector and stressed that it is to be the first of many similar events being planned by his department to raise awareness of kilometre zero products – “products from our region” – which, in this case, are those which reach the market in Xàbia. He added that this can only be achieved through collaboration between producers and the hospitality sector and, by extension, with the town’s residents.

The president of the Fishermen’s Guild in Xàbia, Rafael Serrat, and the vice-president Amadeu Ros, offered their own opinions on the condition of the primary sector in both the Comunidad Valenciana and in Xàbia, with Ros highlighting the large tax burden and red tape that they face whilst also vindicating the work of the fishermen in contributing to the local economy and the role of the fish markets as the first point in the fish traceability chain. “All the fish that does not pass through the fish market is not registered, labeled, accounted for, or declared, therefore, its sale is illegal.”

They also emphasized the use of discarded fish, species which are not common on tables and end up being thrown away, including bluefish, saddled seabream, dreamfish (salpa), small-spotted catshark, the European conger, moray eel, flathead grey mullet, blue whiting and mackerel.

The president of the restaurant association ARX, José Manuel Piña, gave a presentation on the situation of the hospitality sector in the Marina Alta whilst Tony Pérez from Alma Marina presented suggestions for salted or semi-salted dishes in the kitchen.

To finish the day, chef Borja Susilla from Michelin star Restaurante Tula gave a cooking demonstration during which he prepared two dishes using normally-discarded species as the base: “Coca de moixa, con remolata de aguacate” and “Suque rápido con serrano, rata y araña, jugo de puchero y alcachofas”. (“Rata” being Atlantic Stargazer and “Araña” being Greater Weever.)

In addition, attendees were able to taste a selection of salted fish prepared by Alma Marina as well as a portion of “All i Pebre de Gatet” prepared by Ximo Garreta, another great figure of the hospitality sector in Xàbia.