The sea salt, Axis of the VII Meeting of the Mares

Tenerife will be the scene, of the 29 from June to 2 of July, of the VII edition of the Meeting of the Seas, that under the title Science and life, the power of salt, will bring together scientists and chefs of international reference, in addition to fishermen. The chefs Ángel León, Moreno Cedroni or Gil Fernandes, scientists Carlos Duarte, world reference in oceanography; o Xabier Irigoyen, the world's leading expert on mesopelagic fish (ocean layer between 200 y 1.000 meters deep), will take part, among others, in an event that will highlight the importance of salt in the oceans and gastronomy, as well as its role as a link between humans and the sea. During the meeting, the Gipuzkoan chef Aitor Arregi will be recognized with the Sartún Award, that rewards the involvement of people, companies or institutions in defense of the oceans and marine ecosystems, and that figures and organizations such as Alexandra Cousteau have previously received, Daniel Pauly o National Geographic.

The vice president and advisor of Tourism of the Cabildo, Lope Afonso, states that “the trinomial primary sector-gastronomy and tourism is a great catalyst for employment opportunities.”, local development and differentiation of tourist destinations. The wide variety and quality of our local products, the territory and landscapes of the island, professionals in the gastronomy value chain, and the leadership of Tenerife as a tourist destination are, among others, “the great pillars on which the gastronomy of Tenerife is based and its impact on both the primary and tourist sectors”. Afonso adds that “we value what is ours, which is the product and the proximity.”, and responsible tourism. We do a good job in promoting and defending our island, which are also our people and our professionals”.

The CEO of Tourism of Tenerife, Dimple Map, states that “we ratify our commitment for the third consecutive year with the Meeting of the Seas, an event, that connects oceanographers, cooks and fishermen, being in turn, a great opportunity for Tenerife, “be a reference among the territories that defend the conservation of the seas and their ecosystems”. “A few days with an extensive program of activities and talks for four days, where the essential role of the sea will be highlighted from a scientific point of view, gastronomic, environmental and industrial, and in turn, will contribute to promoting our local products, our rich biodiversity, as well as the bet on health value, through the blue economy”, Melwani points out..

The Minister of Primary Sector and Animal Welfare, Valentín González, points out that “this meeting is a great tribute to all those who go to sea every day, taking a look at the ocean regarding. It is a declaration of support and defense of the sector, always linked to the sea that surrounds us. From the Cabildo we are committed to sustainable fishing, artisanal and selective. “The local product comes to life thanks to gastronomy”.

The general director of Vocento Gastronomía, Benjamin Wool, highlights that “in this edition we look at the sea from all perspectives. This year's theme will revolve around salt as an essential component of the oceans, gastronomic ingredient and cultural link between humans and the sea. “The history of human beings is linked to salt.”.

Besides, Benjamín Lana highlights that this edition will begin on Sunday 29 June with a popular day on the beach of Los Cristianos de Arona that will host the First Swimming Meeting of the Seas, a masterclass by Ángel León on marine sausages, a tuna snore by the Tenerife chef Juan Carlos Clemente and a gastronomic fair. The swimming crossing, which will be open to any swimmer who wants to join, It will run between the beaches of Los Cristianos and Los Tarajales and young swimmers from the Santa Cruz de Tenerife Nautical Club will participate 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. Leading all of them will be the ultra-distance swimmer Christian Jongeneel, one of the world's great specialists in long sea voyages.

The gastronomic fair part will feature the participation of local chefs as well as those from the peninsula.. This is the case of Valencian chef Miguel Barrera who will land in Tenerife with the proposal of his restaurant Cal Paradís* (Alba Valley, Castellón) or Ángel León himself, that beyond his marine sausages workshop he will present them for tasting at the popular fair. Cooks from the island will join them, like Jesus Marrero, from the El Ancla restaurant (El Médano), Alberto Margallo, from San Sebastian 57 (Santa Cruz of Tenerife).

the congress

Congress will once again unite science, Sustainable fishing and gastronomy around salt. Far from reducing it to a condiment, The quote invites you to discover its essential role as a biological regulator, source of biodiversity, expression of landscape and sustainable economic engine. The event is organized by Vocento Gastronomía and the Cabildo de Tenerife through Turismo de Tenerife. It also has the active involvement of the Arona city council, location where it will be celebrated on Sunday 29 the popular day with a wide program of activities.

The oceans cover about 70% of the Earth's surface and around the 97% of all the water present on our planet is salt water. In fact, There is so much salt that some estimates calculate that if we could extract all of it from the sea water and spread it over the Earth's continents it would form a layer of more than 160 meters thick. Salt is essential in the preparation and preservation of food, but it is also a raw material for multiple industries and for endless applications., ranging from tanning hides to removing ice from roads.

At the VII Meeting of the Seas, salt for food that does not come directly from the evaporation of seawater will be discussed., but of marine organisms, like algae. Also about the influence of salt in the human diet or the role of salt emitted into the atmosphere (spray marino) from the ocean surface and its impact on climate change. The conservation properties of salt will also be important in this edition of the Meeting of the Seas.

Angel León, great protagonist

The program will bring together figures such as Ángel León (Aponiente***, Cadiz), the standard bearer of cuisine based on marine ecosystems and who will reveal the future of the Aponiente garden at the congress, the marsh, the edible ecosystem that will allow us to reinvent the experience of customers who visit the temple of the Cádiz chef in Puerto de Santa María and that will become a new way of understanding Aponiente 360º. Besides, Ángel León will participate on Sunday 29 in the popular day that will be held on the beach of Los Cristianos, preparing marine sausages live in front of the public that will be part of the tastings that will be offered at popular prices.

The number one sea chef is joined at this congress by the number one oceanographer in the world, Carlos Duarte (King Abdullah University, Saudi Arabia), one of the world's most authoritative voices on blue ecosystems and marine conservation, recognized a month ago in Tokyo by the Emperor of Japan with the prestigious Japan Prize for science, the highest recognition of the Japanese country at a scientific level and that had never fallen to a European; or the architect Alberto Luengo, specialist in the recovery of traditional salt mines in the Canary Islands.

Prominent chefs such as the Italian Moreno Cedroni will also participate. (The Fisherman's Madonnina**, Senigallia), one of the great references of seafood cuisine in Europe and whose latest menu is called Le Spine and is a gastronomic journey born from an absolute waste ingredient such as thorns and which he has valued in different shapes and textures. Author of several books, He has a very personal way of reinterpreting fish, its own cans of preserves and several urban establishments dedicated to seafood products.

Japan, Norway, Portugal

The Norwegian Christopher Haatuft will also be part of the VII Meeting of the Seas (The light work*, Bergen), whose cuisine is characterized by its simplicity and elegance to create dishes that capture the essence of contemporary Scandinavian cuisine. At the same time, he directs the MatTak project, which aims to disseminate knowledge about food cultivation and find solutions to the problems caused by climate change.. And the Japanese resident in Barcelona Hideki Matsuhisa (Koy Shunka*, Barcelona), who learned the art of Japanese cuisine at his father's restaurant in Toyota (Japan) and which became the first Japanese Michelin star in Spain.

The Portuguese Gil Fernandes (Guincho Fortress*, Cascais), who more than a cook looks like a marine biologist, for his knowledge of algae, which he will speak about at the Meeting of the Seas this year. Gil not only knows all the secrets of these sea vegetables, but their cycles and the optimal time for their consumption

The Spanish representation in the congress is also very relevant, with the two-star Luis Valls (El Poblet**, Valencia) and Juanlu Fernández (LÚ Kitchen and Soul**, Jerez de la Frontera), the Biscayan Sergio Ortiz de Zarate (Zarate*, Bilbao), y Áxel Smith (Simpar*, Santiago de Compostela), latest winner of the Madrid Fusión Newcomer Chef Award with his partner Claudia Merchán, or the Tinerfeños Jorge Peñate and Luis Martin (The Terrace of the Gran Meliá Palacio de Isora). Also on this year's program are Rosa Macías and Paco Martín (Bar FM, Granada), those responsible for the tiny Granada establishment that has become one of the great temples of seafood and a reference for the delicate work they do on this product using only the iron.

Best fish grill in the world

This year's Sartún Award will recognize the career of Basque chef Aitor Arregi this year. (Elkano*, Getaria), For many, the best fish grill in the world. Arregi has continued the tradition started by his father Pedro Arregi in the years 60 to become the relay of know-how linked to a family history of the sea and cooking, that tradition has evolved while preserving paternal values ​​and that has taught us all to enjoy seafood more in a simple way, but at the same time, complex. Aitor shows the essence of fish invisible to the eyes, a way of cooking fish that has seduced the world following the advice of his father: «Buy well and try not to spoil it».

Salinas, health and sustainability

Beyond the kitchen, The Meeting will address the impact of salt on human health, with the participation of Aránzazu Aparicio Vizuete (professor of Nutrition and Food Sciences at the Complutense University of Madrid). Interventions by scientists such as Rafael Ginés (research professor at the University of Las Palmas de Gran Canaria) or the Canarian oceanographer Alonso Hernández Guerra will be complemented with testimonies from fishermen who share a comprehensive vision of the ocean such as Marcos Ymia (Two Knots Fishmonger, Tenerife), Roberto Rodriguez (Fishing Craft, Santa Uxía de Ribeira, To Coruña), Emilio Marin (Cataria, Chiclana de la Frontera, Cadiz), Victor Diaz (Patron of the Fishermen's Guild of La Candelaria and President of the Provincial Federation of Fishermen's Guilds of Santa Cruz de Tenerife) and Pedro Bastos (CEO of Nutrifresco, Sagres, Portugal).

At this Meeting of the Seas we will also learn about a unique project in the world by Xabier Agote (founder and president of the Albaola shipyard), responsible for one of the most ambitious naval history projects in the world: build in Pasajes, the same port from which it departed, an exact replica of the whale ship “San Juan”, a 16th century galleon that was archaeologically rescued after centuries sunk in Red Bay (Canada). This job, developed with native wood such as Navarra oak and Irati fir, uses historical methods – including artisanal tar – and was made entirely in public view. Agote did not want to make a vintage boat to display it, but to navigate with him. after summer, the boat will be in the water.

With this new edition, The Meeting of the Seas reinforces its vocation as an international platform for thought and action around the sea, consolidating Tenerife as a benchmark in the development of the blue economy, responsible tourism and marine food sovereignty.