Tag: fishing

One night fishing for sardines in the Adriatic – Italian Cuisine

A fishing trip in the Upper Adriatic, off the coast of Chioggia, on the "Audace" and "Profeta" fishing boats to discover the phases of the "short chain" of fish

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What does it mean "short supply chain"fish? It means going out to sea, fishing, selecting, refrigerating and sending the catch to the sales counters in less than 24 hours. But how is such a quick process possible? To find out we participated in a fishing trip in the'Upper Adriatic, to the Largo di Chioggia, on fishing boats "Audace" and "Profeta".
These are two of the 18 boats highly specialized with whom Pam Panorama, historical brand of large retailers, has a pre-emption agreement for the sale. And thanks to this agreement, the fish arrives in supermarkets the day after being caught.

To pursue the Bold and the Prophet we leave from the port of Chioggia before dawn. The tools and nets have been checked and ice has been loaded on board which will be used to keep the catch very fresh until the moment of disembarkation. The fishing boats sail fast, up to 12 knots, towards the open sea. You are looking for a large bank of sardines or anchovies, not only with the help of the most modern equipment such as sonar and echo sounders, but also on sight, with the experience of the captain and his crew, people who know how to go to sea. Where there are the richest banks, the water ripples, boils and has reddish reflections. And even before the fishing boats arrive the dolphins, who certainly do not miss the easy meal.

The reef is located after several hours of navigation in the open sea. It is time, for the twin fishing boats, to drop the net, with a very precise technique that requires great harmony. Audace and Prophet are arranged side by side. Each one holds one end of the thick steel cable to which a complex network is attached: first with large meshes, then increasingly narrower, up to the "sack of death" from which nothing escapes anymore.

Audace and Prophet navigate perfectly synchronous and parallel, and bring down the net that gradually "embraces" thehuge shoal of blue fish. They do this for 30 to 40 minutes, pulling the net. The effort is enormous. As the fish becomes harnessed, its weight causes the two boats to tilt dangerously inwards. When the net is full they finally slow down, stand side by side and, still together, begin to hoist the caught on board. It is a huge "ball" weighing 3500 tons.

The fruit of the catch is calculated in this way, by hand, with that approximation that turns out to be very close to the exact number thanks, once again, to experience. Approximately 500 cases, each case of the weight of 7 kg. The Prophet and the Bold repeat the descent 3-4 times, always with the same procedure in perfect coordination, reserved for this type of fishing. The seagulls fly, screech, swoop in, demanding at least a small part of the booty. By the end of the morning, Audace and Prophet will have almost collected 15 tons of sardines and anchovies.

As soon as the catch is hoisted on board the sailors select it based on the cut and to quality, they place it in the crates and cover it entirely with ice. Once back in the port of Chioggia, around 3.30 pm, the raw material will be further selected, until its quick departure towards the fish counters of the Pam-Panorama points of sale. The journey takes place aboard refrigerated trucks to ensure absolute freshness. And the next day the fish will be on sale.

Over 600 points of sale in Italy
Thanks to the features of absolute quality and freshness the fishmonger department has been the flagship of all over the world since the 1970s 600 points of sale in the Pam Panorama network, present in Piedmont, Lombardy, Liguria, Veneto, Trentino-Alto Adige, Friuli Venezia Giulia, Emilia-Romagna, Tuscany, Umbria, Lazio, Abruzzo, Puglia and Campania.

Towards new routes
The fish cconstitutes 5% of the 2.7 billion of annual turnover. The 46% is fished, then there is the breeding one. The routes of Pam are mainly in the upper Adriatic, and recently we have gone into the Tyrrhenian Sea, along the coasts of Tuscany and Lazio. Territoriality is an important factor, and for this reason the labels show it, indicating in detail the fishing area.
The techniques vary according to the species: such as sardines and anchovies, even mantis shrimp, mullet, baby octopus and cuttlefish, sole, scallops, shrimp and more require specialized and highly professional crafts and methods.
On the strength of these numbers, the company, which has continued to grow in the last two years, aims to expand further, with the opening of large superstores in Veneto, Piedmont and Emilia Romagna. And, why not, with the opening of new routes in the Mediterranean.

By Barbara Galli,
November 2021

Posted on 11/10/2021

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When fishing is sustainable – Italian Cuisine

Good, gourmand and healthy: the fish we like it more and more and more and more often has a fundamental role in our diet. Just think that the products of the sea represent on average the 20% of animal proteins for 3.3 billion people on earth (FAO 2020) and that since 1960 the world consumption of fish has doubled. The profound transformation of food uses that has taken place in recent years has led to the depletion of our planet's reserves: thus fish stocks are rapidly running out, with dramatic consequences for the health of the seas, the balance of ecosystems and employment.

Awareness and change

We Italians were the first to learn to appreciate the products of the seas: think that on average we consume more than 30 kg each. But only the 30% of the fish we put on the table is from our own production; thus the theme of the health of the seas and the progressive exhaustion of such an important resource is very topical and can no longer be neglected. And if we don't want to giving up fish, we can (indeed, must) adopt more responsible and sustainable behaviors, to contribute to a desirable turnaround. First step: choosing sustainable fish.

How to choose "green" fish

Not all the fish we find for sale are caught in the same way. Virtuous companies, in fact, adopt sustainable fishing systems, that is, they fish in compliance with fish stocks and they do their utmost to safeguard ecosystems. To recognize the products of a peach "green" it is necessary to identify specific sustainability certifications on the products, which are issued by independent associations specialized in the sector. The most widespread is the Marine Stewardship Council, MSC.

MSC, Marine Stewardship Council

Tackling the problem of unsustainable fishing and safeguarding fish resources for the future: these are the objectives of MSC (Marine Stewardship Council), nonprofit organization independent who has been working with scientists since 1997, Ong (non-governmental organizations) and operators in the sector. The blue MSC mark guarantees that all products come from fishing activities that respect fish stocks and marine ecosystems and managed in such a way as to ensure the survival of resources and ensures that companies implement continuous improvement actions in terms of sustainability, respecting three principles fundamentals:
1) leave enough fish in the water to allow reproduction;
2) ensure that the impact of fishing on the environment is minimized;
3) managing fishing responsibly, in compliance with the laws and adapting to environmental conditions with a view to long-term sustainability.

The blue brand, a guarantee of sustainability

Few rules for a better world. The checks of MSC certified companies are regular and always carried out by accredited independent bodies, to always check that they put into practice what they declare but also to increase the level of sustainability. Today the blue MSC mark is found on packages over 18,000 fishery products, including refrigerated, frozen and preserved, and more than 17% of the world catch comes from MSC certified companies.

A recipe book immersed in the blue

If the ultimate goal is to continue eating fish and be inspired by seafood for many many tasty recipes, MSC, in collaboration with ten chefs from all over the world, he picked up in the new digital book The kitchen in Blu (available free online) delicious recipes to try at home, respecting the environment and the sea. All dishes are made with MSC certified fish, enhanced by great chefs, such as Max Mariola, known face of Gambero Rosso Channel, who wanted a very Italian Sardinian fregola with artichokes and lupins. To gratify eyes, palate and ecological awareness. Certified and eaten.

MSC Sustainable Fishing for World Ocean Day – Italian Cuisine

On June 8, on the occasion of World Ocean Day, MSC sustainable and certified fishing launches the Great Blue Future campaign, to raise awareness among consumers towards a more respectful choice, so that the oceans can always be full of life, today and for generations future

MSC Marine Stewardship Council, international non profit organization responsible for the most important global program of fish sustainability certification, also this year adheres to World Oceans Day on June 8, 2020 and it does so with the social campaign "Great blue future" to remind everyone of the strong link between our daily life and the great blue, which we can protect by choosing fish from a sustainable source.
How to do it? By purchasing those products they present the blue mark of MSC on the packaging, guarantee of fishing managed according to strict scientific sustainability standards.

Great blue future

"The oceans need the commitment of all of us to return to health," says Francesca Oppia, MSC program director in Italy. "While overfishing, climate change and pollution put ever greater pressure on our oceans, the choices we consumers make daily can change the entire fish supply chain."
Countryside "Great blue future" MSC Pesca Sostenibile wants to leverage these concepts and invites everyone to share a social collage on social media alongside the photo of a piece of sea food "from their heart" with a snapshot of a fish recipe made at home, using the hashtag #grandefuturoblu and tagging MSC Italia on Instagram @msc_italia and on Facebook @mscinitalia.
And for those who were not so practical or imaginative in the kitchen? Don't worry, MSC Italia recommends you 4 simple recipes: mussels with cider, cod with curry, salmon with gin and tuna bowl.

Scottish mussels with cider, leek and bacon

Preparation time: 15 minutes
Cooking time: 15 minutes
Portions: 4 people

Ingredients
1 kg of MSC certified mussels
150 g of smoked bacon, roughly chopped
1 leek, washed and sliced on the diagonal
1 bottle of 330 ml dry Scottish cider
50 ml cream
1 curl of butter
Chopped parsley
Freshly ground black pepper
Crispy bread, for serving

Method
Wash mussels under cold running water. Eliminate the "beard" still attached to the shell. If the mussels are open, picchiettatele firmly on the side of the colander or bowl, they should close immediately. discard those that remain open or those with cracked or broken shells.
In a large pan, casserole or wok with lid, melt butter over medium heat. During foaming add the bacon and brown it for a few minutes until the fat starts to shrink. Add the leeks and sauté them for another two minutes.

Pour the cider in the pan should boil and lather. Simmer for a minute, then slightly lower the heat.
transfer mussels in the pan, cover with a lid and let them cook with their steam for 4-5 minutes, until they are all open. shake every now and then the pan to help the mussels to open. Add cream and sprinkle with a generous handful of chopped parsley. Mescolatand all and serve immediately, divided into four bowls. Do not forget to serve to add the cooking broth, bacon and leeks to the bowl. serve with extra parsley and crusty bread.

Gin salmon with pickled cucumbers

Preparation time: 15 minutes
Cooking time: 5 minutes
Portions: 4 people

Ingredients for salmon
1 kg of MSC certified salmon cleaned from scales
100 ml of gin
50 g of fine salt
50 g of sugar
Zest of 1 lemon

Ingredients for pickled cucumbers
2 large cucumbers
2 shallots
50 g of coarse salt
120 ml of white wine vinegar
75 g of granulated sugar
1/2 tablespoon of mustard seeds
1 teaspoon of turmeric
Fresh dill
water

Method
In the first place, roll out on a large pan of plastic wrap. Jumbled up zest of lemon and lime with gin, salt and sugar in a bowl and distribute 1/4 of this mixture on plastic wrap.
place the side of the salmon with the skin on top of this mix in the pan and cover it with the remaining mixture. Wrap all in plastic wrap and put it in the refrigerator for a period of between 6 hours and maximum 2 days. The longer you leave the salmon, the more solid and flavorful it will be, so it depends on how you like it. 24 hours are recommended.
When you are ready to serve the dish, remove the salmon from the fridge, discard it from the cling film, washed salmon under cold running water and transfer it
on a cutting board. Cut thinly slice the salmon and serve with pickled cucumbers.

To make pickled cucumbers
Cut half-length cucumbers, remove the seeds in the center, digging gently with a teaspoon and then cut them with the help of a half moon, until they are about 1/2 centimeter thick. Slice shallots and add them to cucumbers in a bowl. cover with salt and leave for 2 hours, but if you have time, even up to 4 – they should be slightly soft but still have a little crunchiness. rinse well with cold running water, drain and dry them with paper towels. place white wine vinegar, sugar and spices in a pan and simmer. Add cucumbers and shallots and simmer for another 2 minutes. Switch off the fire and add the dill, then let it cool. When everything is completely cold, transfer to a sterilized jar and keep them for up to 1 month. Serve the salmon with cucumbers, rye bread, sour cream, watercress and chopped beetroot (Scandinavian-inspired accompaniment).

Japanese marinated rice and tuna

Preparation time: 45 minutes
Cooking time: 30 minutes
Portions: 2 people

Ingredients
150 g of sushi rice
2 tablespoons of white sesame seeds
4 tablespoons of soy sauce (salted)
2 tablespoons of mirin (Japanese rice wine)
2 tablespoons of sake (or 1 tablespoon of mitsukan and 1 tablespoon of water)
150 g of MSC certified yellow fin tuna fillet, thinly sliced
1 spring onion cut into thin slices
½ nori sheet, torn into large pieces
Wasabi
salt

Method
Rinse rice at least four times under cold running water. Drain it and set it aside for about 20 minutes.
Meanwhile toasted sesame seeds in a dry pan over medium heat until golden brown and also set aside.
transfer rice in a pot, add equal amount of water and a pinch of salt. Bring to a boil, cover and simmer gently for 15 minutes. After that let it rest the rice with the heat off and with the lid on for 15 minutes so that it cools slowly.
Put to marinate tuna in a mix of soy sauce, mirin and sake for 2-3 minutes. serve rice in a bowl adding the sliced spring onion and nori; to this base add the slices of marinated tuna with a final sprinkling of sesame seeds. Serve the bowl with a little wasabi aside to add as desired.

Cod with curry vegetables

Preparation time: 10 minutes
Cooking time: 15 minutes
Portions: 4 people

Ingredients
4 cod fillets MSC certified
Curry powder
Extra virgin olive oil
¼ cup of carrots
¼ cup of celery
¼ cup of zucchini
¼ cup of porcini mushrooms
¼ cup of corn
¼ cup of onion
¼ cup of leeks
1 clove of garlic
1 tablespoon curry powder
1 tablespoon of tomato paste
1 tablespoon of raisins
200 ml of vegetable broth
fresh coriander

Method
Cut diced vegetables. brown them in the pan with the crushed garlic and a drizzle of oil, seasoned with curry powder, salt and tomato paste and heat over high heat. Add raisins and vegetable broth, bring to a boil and simmer for 15 minutes.
Meanwhile jumbled up oil with curry and salt and massage the cod fillets to flavor. Heat a pan and roast the cod with the skin facing down until golden brown. The oil must not be too hot, otherwise the curry powder will burn out.
Add stewed vegetables, finely chopped coriander and serve the fish fillets on the curry vegetables, decorating with a little fresh coriander.

MSC sustainable and certified fishing

More than 350 companies fishing in 34 countries they are certified according to the MSC standard for sustainable fishing. These companies almost fish the 15% of the global catch. More than 36,000 fish products worldwide have the blue mark MSC.
MSC also, in collaboration with Globescan, recently carried out research in 23 countries globally, with a focus onItaly and the progress that has emerged is important. Among the actions implemented, 1 in 4 people has opted for brands that offer sustainable products and the 74% of Italian consumers is fully aware that in order to contribute to the health of the oceans it is necessary to choose sustainable fishing products.
But the most encouraging data regards the future: the85% of Italians he is ready to take the field to protect the health of the oceans and more and more Italians declare that they will choose brands and stores that offer sustainable products, reaffirming that they are ready to change their habits by changing the species consumed if this should be necessary. Find out more on the official website of MSC Italia.

A fishing trip in the Upper Adriatic, off the coast of Chioggia, on the "Audace" and "Profeta" fishing boats to discover the phases of the "short chain" of fish <! – send by email ->

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