Ángel León shares his marine sausages in Tenerife

The beginning of this new edition of Meeting of the Seas -event promoted by the Cabildo of Tenerife, through the areas of Tourism and Primary Sector, and organized by Vocento Gastronomy– has been more maritime than ever with the celebration of a solidarity sports competition in the Atlantic waters that bathe the coast of Tenerife. From Los Cristianos Beach to Tarajales Beach, go and return, Several participants got wet with the aim of making visible the benefits of swimming among women who have had breast cancer.. Main reason for what has been the first solidarity Swim Meeting of the Seas.

The swimming crossing, which has been open to everyone who has wanted to join, It included the participation of young swimmers from the Santa Cruz de Tenerife Nautical Club as well as a group of women from the association to fight breast cancer Ámate, for whom swimming is a therapeutic sports practice in their recovery processes from this disease. In front of them all, the ultra-distance swimmer was Christian Jongeneel, one of the world's great specialists in long sea voyages and accustomed to swimming in the open sea for various reasons from his association Brazadas Solidarias.

Gastronomy at street level

And after the successful call for this solidarity-sports activity, has started a Seafood Gastronomic Fair that has gathered in the Plaza de la Pescadora, in Los Cristianos, to several local and peninsula restaurants to offer Tenerife residents tastings at popular prices, as well as two showcookings and live music.

Just a step away from the beach and with the sea in the background, Meeting of the Seas started talking about gastronomy and fishing with a workshop in which the island's chef Juan Carlos Clemente has performed live the snoring of a tuna, accompanied by the explanations of the marine biologist and fishing technician of the Island Council of Tenerife Agustín Espinosa. Ronqueo that was later completed with another workshop on marine sausages from Angel Leon, chef of the three-star Aponiente*** (Port of Santa Maria, Cadiz), who has traveled to Tenerife to share in a cooking show all the secrets of making these sausages made from bluefin tuna, croaker or lemon fish.

Some elaborations that, besides, those attending the Seafood Gastronomic Fair They have had the opportunity to taste since Aponiente has been one of the invited restaurants of the day. So that, the team of Angel León served its tapas next to another restaurant that had come especially to Tenerife for the occasion, such as Cal Paradís* (Alba Valley, Castellon), from the Valencian chef Miguel Barrera, who has landed on the island with his arrosset de Castelló (Castellón rice).

Several chefs from the island have joined them., as Jesus Marrero, from the El Ancla restaurant (El Médano); Alberto Margallo, from San Sebastian 57 (Santa Cruz of Tenerife); Pedro Nel (Etéreo, Santa Cruz of Tenerife); y Samuel Hernandez (Zoco Restaurant, The Christians). Marrero offered a seafood stew of Atlantic tuna that perfectly completed the San Sebastián chef's black potato salad with king crab and aioli foam. 57, Alberto Margallo.
The most international touch has been offered by the proposals of Pedro Nel and Samuel Hernádes who, respectively, they have prepared a cevichada causa and an old octopus clothes with muhammara yolks.

With this most popular day open to all inhabitants of Tenerife, Meeting of the Seas, with the support of Tenerife Despierta Emociones, has given the starting signal to the seventh edition of a congress in which scientists, chefs and fishermen join forces again in defense of the oceans. Three professional days will follow in which on this occasion we will talk about salt as an essential component of the oceans, gastronomic ingredient and cultural link between humans and the sea.