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The chef and nutritionist Mireia Alum was in charge of advising in the cooking show organized by Anacef in the #alimentosdespaña pavilion
The Galician cephalopod fleet bets on Gourmets for batch cooking to reactivate fish consumption
SPAIN
Wednesday, April 24, 2024, 01:00 (GMT + 9)
The association of ships with a home port in Las Palmas organized a culinary event directed by the chef and nutritionist Mireia Alum
Batch Cooking is a new trend for saving time in the kitchen without compromising a balanced and healthy diet for which fish is the best tool
The event was held in the #alimentosdespaña pavilion of the Ministry within the hall organized at the Ifema in Madrid
 Madrid - After more than three decades of life, Anacef (National Association of Cephalopod Fishing Freezer Vessel Owners) is as clear as the first day what its great argument is and what its great concern should be: its exceptional product. Hence their effort to capture it in the best fishing grounds, to preserve it in the best vessels, and to distribute it through the best circuits so that it reaches the consumer. Because destiny is what gives meaning to everything.
The chef and nutritionist Mireia Alum -->
And it is precisely the consumer who thinks today in his annual appointment with the Gourmets Hall at the Ifema in Madrid, where he takes one step closer by bringing his argument closer to its destination through Batch Cooking, a new way of managing time in the kitchen that adapts to new times and new needs, becoming a new way to stop the current decline in fish consumption.
The Batch Cooking system consists of batch cooking: choosing a day or two of the week to prepare meals in small batches that can be preserved to be consumed in the following days.
 Always with the premise of healthy and balanced eating, in which fish reigns in its own right.
<-- Teresa Molina and Francisco Freire, president of the OP Anacef
The chef and nutritionist Mireia Alum, founder of the gastronomic events agency culinary Spain, was in charge of advising on the cooking show organized by Anacef in the #alimentosdespaña pavilion of the Ministry of Agriculture, Fisheries and Food, with a final tasting that confirmed everything the above.
Francisco Freire, the president of the association - which has 12 shipowners and 13 vessels based in the port of Las Palmas de Gran Canarias - was in charge of opening the event at noon. His speech and a short introductory video laid the foundations on which the culinary exhibition and the subsequent show were developed, which had prior invitations but was opened to visitors who wanted to come and live the experience with the Canary Islands fleet. .
The objective of the event was clear: take advantage of the day to convince others that lack of time should not be an excuse for not eating healthy and balanced, knowing in advance that there is no better guarantee than fish for that healthy intake.
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