Confidence in culture was the theme at the third edition of FEAP's annual European aquaculture event, Aquaculture in Motion, which was co-organised with FEFAC, the European Feed Manufacturers' Federation in December. To satisfy consumer and society's expectations of European aquaculture, the sector knows that it must provide confidence in the professional activity and its products, adapting to change and investing in new tools for production, management and innovation. Over 90 participants from 18 different European countries attended the event.
The meeting was opened by Mathieu Berg, responsible for aquaculture in the Aquitaine Region, the FEAP President, Arnault Chaperon, and Niels Alsted, chair of FEFAC's fish feed committee. Lowri Evans, Director General of DG Mare made a keynote introduction highlighting that the EU will continue to do all it can towards putting the framework in place to provide the business conditions and the support that will encourage growth and jobs in European aquaculture.
An upcoming event, "Resolving key fisheries issues through targeted communication," will take place on Friday, 30 January 2015 at the Museum of Natural Sciences, Vautierstraat 29, 1000 Brussels, Belgium, starting at 9.00 with a planned introduction by Mr. John Bell, Director, DG Research. The plenary speakers include:
- Mr. Bernhard Friess, director of Atlantic, Outermost regions and Arctic, DG MARE. The presentation is entitled: "Future of European fisheries"
- Mr. Lahsen Ababouch, director of the Fisheries and Aquaculture Policy and Economics Division (FIP), FAO. The presentation is entitled "Future of world fisheries: FAO perspective"
- Mr. Poul Degnbol, head of the Advisory Programme, ICES. The presentation is entitled: "Transparency in scientific advice and quota setting"
This session will be followed by reports from partners in the ComFish project on the North Sea, Baltic, North Atlantic, Mediterranean and Black Sea regions, describing challenges and lessons to be communicated to stakeholders. Four concurrent afternoon workshops will provide an opportunity to network and brainstorm on frameworks of action for selected fisheries issues.
The APROMAR association is developing and promoting a project entitled assessment of the exploitation and sustainable management proposals of macroalgae farming in ANDALUSIA, ASTURIAS AND GALICIA. The project members are the University of A Coruña (BioCost Group, Dr. Javier Cremades Ugarte), the Fisheries Experimentation Center of Asturias (Dr. Eva Maria Llera González) the IFAPA-Toruño of the Junta de Andalucía (Dr. José; Pedro Cañavate Hors) and the technical consultant and project coordinator, Mr Juan Manuel Fernández Aldana.
A GENERAL STUDY will assess a first overview of the macroalgae sector, followed by an ANALYSIS on the current situation of the exploitation and seaweed cultivation in Galicia, Andalusia and Asturias. A SUSTAINABLE MANAGEMENT PLAN, a GUIDE OF GOOD PRACTICES and, finally, a STRATEGY OF RESEARCH AND DEVELOPMENT for producing value added products from macroalgae will be produced.
(Romania) The 5th edition of the National Fish Festival "PESCIA" has been organised in Ia?i during October 24th - 26th. The Festival gathers fish farmers, processors, importers, wholesalers, retailers and chefs in an effort of increase the fish consumption in Romania combining information on species, farming techniques, processing diversification and creative recipes. The activities are organised through a European Fisheries Fund financing which aims to increase the awareness of the high quality protein that fish is providing and of the positive effects on improving the health of the consumers. The event included also conferences on the positive effects of fish consumption, fish cooking shows, tricks and tips for fish freshness assessment.
JFish, a company based near Kaunas in Lithuania, has discovered that catfish can be used to produce bacon, says delfi.lt. According to the company's head of production Marius Krutulis, the taste was found accidentally, when conducting tests for another product.
Krutulis emphasises the importance of the small details in the production of the fish. The taste depends not only on the proper production and smoking, but also on the way the fish is caught and slaughtered. In order to maximise the preservation of the nutritional value of the catfish, we first stun it by plunging it into cold water. In this way the fish is not stressed and the fish fillet is of the highest quality. It is a simple, but effective technology, says Mr Krutlis. The fish do not contain any artificial colors or flavour enhancers such as monosodium glutamate or smoke taste concentrates. According to Mr Krutulis, the same taste can be obtained using purely natural materials.
Today, three decades since it was launched in 1984, the Icelandic Fisheries Exhibition is a fixed item in the global calendar of fisheries events. Starting this year on 25 September in Kópavogur, Iceland, the three-day event has been sold out with over 500 exhibitors expected to participate. The last edition of the IceFish exhibition held in 2011 attracted 12,500 visitors from 50 countries and the organisers, Mercator Media, are confident that this figure will be exceeded this year. The exhibition is a showcase for every aspect of the industry from vessel design and construction, fish catching and locating, to processing and packaging. This year also sees the launch of the Iceland Fisheries Conference, an event organised with the Icelandic government, the research organisation MATIS, and the University of Iceland. The theme of this inaugural conference is Fish Waste for Profit: Maximising Return by Utilising the Entire Fish, and papers will discuss ways of extracting parts of the fish that would normally be discarded and adding value to them, as well as offer forecasts for the most profitable forms of fish utilisation in the future. As resources of fish and seafood are limited companies are more than ever interested in ways of monetising those parts of the fish which hitherto have been considered waste. Examples include the use of fish parts, such as heads, guts, and skin to produce biodiesel, or extracting ingredients from fish waste to be used in the pharmaceutical, cosmetic, or nutraceutical industries. More information about the conference is available at www.icefishconference.com.