Contents
The Greenpeace organization has developed an interactive guide to help conserve marine species, providing the information necessary to identify seasonal fish and shellfish.
Its capture and subsequent sale service in the fishmongers will be achieved in this way to balance, helping to improve the situation of overexploitation in which the oceans are, and consequently improvement of the marine environment.
The data from recent studies on the species and their percentages, give us the terrible figure of almost 90% of species in Mediterranean waters with clear overexploitation and in the Atlantic strip around 40%.
Therefore, since Greenpeace we want to collaborate to inform to guarantee sustainable fishing through the implementation of a new model of fisheries, which would allow the recovery of fish populations and therefore a better future for the oceans.
The action of Greenpeace, hopes to contribute to raise awareness and inform of the need to adapt fishing activities to sustainability concepts, support political action regarding the European government will to make a fair distribution of fishing quotas, which benefit the sector more. artisanal and therefore to the oceans.
It is also intended to help spread the need to apply the new labeling, so that at the points of consumption it is easier to choose sustainable fish and shellfish.
The Web Application of seasonal fish and shellfish.
Important Chefs of the national scene, were present in the presentation of the same, and also collaborate in the culinary elaboration of the species, contributing their recipes, to help all the consumer to elaborate those fish that must be consumed in each season or month.
The guide, which has a practical, easy-to-use web application, allows to know month by month which are the seasonal species in the main fishing areas of the country, and how the fish should have been caught in order to reduce the impact on the environment.
Intuitive and very visual, it attaches the information of each species, along with the photograph of the fish, being able to filter the content for each month of the year.
Currently there are a dozen recipes, one for each month, contributed by chefs Ángel León, Sergi Arola, Diego Guerrero, Joan Roca, Iago Pazos, Marcos Cerqueiro, Paco Morales, Toño Pérez, Fina Puigdevall, Gabriel Zapata, Vicente de la Red, Carlos Langreo, Roberto Ruiz, María Solivellas and Etienne Bastaits.