Sofia Roca, coordinator of the New Foods area at Azti, and Mª Luisa Alvarez, general director of Fedepesca, during their presentation.

Spanish Fishing Seeks Revival: II Seafood Forum Drives Innovation and Sustainability Amid Falling Consumption

SPAIN
Monday, July 07, 2025, 00:10 (GMT + 9)

Vigo became the epicenter of the debate on the future of the Spanish fishing sector. The II Seafood and Seafood Products Forum gathered industry leaders to chart a roadmap for consumption recovery, championing sustainability, digitalization, and new leadership.

VIGO – Professionals from the fishing sector, distribution, research, and administration gathered today at the II Seafood and Seafood Products Forum, organized by TecnoSEAFOOD magazine by Interempresas Media. The event focused on the urgent need to recover fish consumption, foster sustainability, and embrace digitalization as fundamental pillars for innovation and securing the industry's future.

A Snapshot of Decline: Spain Eats Less Fish

Seafood consumption in Spain is at a critical juncture, marked by a sustained decline in recent years. Mª Luisa Alvarez, General Director of Fedepesca, and Sofía Roca, Coordinator of the New Foods area at Azti, presented a worrying diagnosis: consumption in Spanish households has dropped from 26.4 kg/person in 2014 to just 17.99 kg/person in 2024. Galicia, historically one of the regions with the highest consumption, has seen a 26% reduction in eleven years, with fresh fish consumption plummeting to 7.31 kg/person/year.

The reasons behind this decline are multifaceted and reflect profound changes in society and consumption habits:

• Lifestyle changes: Less time for cooking and a preference for digital leisure or out-of-home consumption (sushi, poké, tapas).

• Price perception: 51% of consumers consider fish expensive, and 41% have reduced their intake for this reason.

• Loss of culinary skills: Especially among young people, who find fish preparation complicated.

• Quick shopping: Increased demand for ready-to-eat and self-service formats, to the detriment of traditional fish counters.

Innovation Strategies to Reconnect with Consumers

Facing this scenario, the sector is committed to transforming the shopping experience and adapting to new needs:

• Gastronomic Fishmonger: A revamped store concept integrating artisanal preparations, tastings, and sensory experiences to build customer loyalty.

• Digitalization: Projects like 'La Pescadería Artesanal' and agreements with delivery platforms like Uber Eats aim to connect traditional fishmongers with digital consumers.

• New formats: Ready-to-cook or ready-to-eat products, such as fish nuggets or natural additive-free salmon, are gaining ground on shelves.

Furthermore, today's consumer demands sustainable and traceable products. Responsible fishing certifications, eco-friendly packaging, and clear information on origin and fishing practices are increasingly valued, solidifying trust and transparency as essential pillars for a lasting emotional connection.

María Martínez-Herrera, director of sustainability at Asedas, focused on the need for the entire value chain to work together to give consumers what they truly demand.

María Martínez-Herrera, Sustainability Director at Asedas, emphasized the essential role of distribution, highlighting the need for close collaboration with the industry to ensure a stable and quality supply, maintain competitive prices, offer varied assortments, and build loyalty. "It is essential that both producers and distributors commit to innovating, communicating, and acting in a coordinated manner to reactivate fish consumption in Spain," concluded Martínez-Herrera.

Technology and Science at the Service of Efficiency and Sustainability

The marine and food industry is undergoing a profound transformation. María José Chapela Garrido, Head of R&D&I Business Development at Anfaco-CYTMA, explained her entity's innovation strategy, based on two major axes: Blue Transformation and Digitalization & Sensors.

María José Chapela Garrido, Head of Business Development and R&D at Anfaco-CYTMA.

Blue Transformation seeks the comprehensive utilization of marine resources, developing sustainable foods and bioproducts from underutilized species and by-products (such as through hydrolysis, fermentation, and biorefinery to obtain high added-value ingredients). It also investigates bioactive peptides with functional properties (anti-inflammatory, antioxidant, antidiabetic, antihypertensive) for functional foods and nutraceuticals.

For its part, Digitalization & Sensors modernizes production processes through artificial vision, NIR spectrometry, and hyperspectral cameras to automate tasks like tuna packaging, improve real-time quality control, and increase efficiency. Anfaco-CYTMA has also developed smart photobioreactors for microalgae cultivation, integrating advanced sensors, automation, and precise environmental parameter control.

Pablo Pita, researcher at CICA - University of A Coruña.

Artificial Intelligence for Sustainable Fishery Management

Overexploitation, climate change, and biodiversity loss are latent threats to fisheries, with only 62% of global stocks within biologically sustainable limits, according to Pablo Pita, a researcher at CICA - Universidade da Coruña. In Galicia, phenomena like weakening coastal upwelling impact fishing productivity.

To combat this, the ChatMPA project applies Artificial Intelligence (AI) to the adaptive management of the Os Miñarzos Marine Reserve (Carnota, Galicia). Its objective is a tool that integrates ecological, socioeconomic, and governance data to improve sustainability and decision-making. Its focus on ‘green AI’, minimizing the ecological impact of these advanced digital technologies, stands out.

The Regional Minister of the Sea of ​​the Galician Regional Government, Marta Villaverde, inaugurated the 2nd Fish and Seafood Forum. She appears in the photo with Imma Borràs, Commercial Director of the Food Division of Interempresas Media. -->

Processing Innovation: High-Pressure Processing (HPP)

Marta Onrubia, Commercial Manager of High-Pressure Processing (HPP) at Hiperbaric, presented this cold processing technique. HPP uses high-pressure transmitted by water to achieve an effect equivalent to pasteurization, but without applying heat. It is versatile and applied in seafood for opening and extracting meat from crustaceans and bivalves, as well as for extending the shelf life and food safety of both raw and cooked fish.

The Challenge of Leadership and Talent in the Value Chain

Attracting and retaining talent is another major challenge for the sector. Javier Fraga, Director of Abanca Mar, moderated a debate following the presentation of the Executive Master in Seafood Management, a pioneering training initiative for executive development.

Roundtable discussion with Teo Llanderas of Pescapuerta, Elena Garrido of Jealsa, Sofía Aché of Stolt Sea Farm, and Javier Fraga of Abanca Mar.

Teo Llanderas (Pescapuerta) highlighted the need to understand new generational motivations: "Talent is scarce, and you have to fight hard to get and retain it." Sofía Aché (Stolt Sea Farm) added that "the traditional business mindset no longer adapts to talent demands, so we must change the paradigm."

Elena Garrido (Jealsa) emphasized retention through internal promotion, active listening, and fostering a sense of belonging to a culture and a group. Llanderas concluded that hyper-specialization is no longer the greatest need, instead seeking "more open profiles, with adaptability and multidisciplinarity, motivated people capable of creating healthy and cooperative human relationships."

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