CANARIAN SEAFOOD CUISINE WITH ZERO FOOD MILES

Canarian gastronomy, including its legacy and future, has no choice but to direct its gaze towards the immense blue of the Atlantic and what this sea provides for locals and visitors: fish. However, it is a product that is looked down upon to some degree. Many seafood options in the Canaries lend themselves to traditional cooking as well as extraordinary creations yet at times these can seem divorced from each other: «yes» to eating fish but «no» to culinary variants that distinguish us from other parts of the world.

During a seminar on tuna fish held in El Médano (Tenerife), a researcher from La Laguna University issued yet another slap on the wrists: the Canary Islands are one of the regions where most frozen fish is eaten despite having much to gain from its own highly productive waters.

A separate matter is that such produce attracts relatively interest or is sent elsewhere, some of it returning already processed. Notwithstanding realities such as this, which need to be rectified for the good of future generations and common sense, fishing in the Canaries should form the basis of a prosperous future.

Lola García, a local chef and expert in Canarian products, always comes up with very weighty arguments in this regard, as weighty as some of the large tunas caught here, from big eye to albacore. Young chefs such as Samuel Morales (Los Acantilados de los Gigantes) show their deep commitment to seafood cuisine not just through their labours in the kitchens but also by actually taking to a boat and participating directly part in the capture of the fish which they later transform into delicious dishes.

Head chef Elías Rodríguez, who defines his cooking as carrying «Canarian DNA», is another who heads out to sea when he has the chance. A special feature of his cooking with Japanese and Asian touches is the unique way he adapts the culinary cultures from those shores and the Canaries to showcase local products, foremost among them fish from our Atlantic waters.

«The defence of locally-sourced products is a banner we unfurl as a matter of principle because we are convinced of the benefits of the circular economy», he insists. He is another of the chefs who regularly take to the waters of the Canaries (La Gomera, El Hierro, Lanzarote…), using traceability to manage fish stocks in such a way as to guarantee the quality, sustainability and biodiversity of our species.

«We catch all varieties –explains Samuel Morales–, although we specialise in tu- nas, which are our flagship fish; we have our own tuna fishing boat and head out to sea to see what we might turn into a sublime dish in the kitchen». In a previous feature in this NT magazine, La Gomera chef and culinary advisor Juan Carlos Clemente stressed that «we have the advantage of having half a dozen species of tunas available 365 days of the year». -

Lola García, who we have already referred to above, goes further: «I agree that we should be price conscious when out shopping in the market. However, a piece of albacora may seem high initially … when, believe me, it is actually very cheap in terms of its quality, freshness and nutritional content». «Dealing directly with the fishermen –emphasises Elías Rodríguez– helps increase trust in carbon footprint monitoring; you can be absolutely certain at all times that you can tell an individual story through the use of techniques to rediscover tastes».

«As soon as we receive the fish, we can gauge how it was caught, the type of fishing technique used and the careful way it has been preserved. When maximum excellence is built into this initial process, it is easier for us to add our own personality to our creations. In our case, explains Morales, tradition is not incompatible with innovation, which is our leitmotiv». «We do not use frozen or farmed fish: all our fish is caught locally and 70% of our menu consists of products from these shores, although hopefully we can raise that figure to 100% some day», he adds.

Airline Binter has renewed for a ninth year the cooperation agreement it has held since 2014 with UNICEF Spain in support of the rights of children worldwide.

«Alliances like this, at times when the world is increasingly complex, fill us with satisfaction and show that the private sector too can participate in acts of solidarity with the most vulnerable children. Binter has displayed longstanding trust and commitment to us, allowing us to spread and amplify the voice of young boys and girls through its clients and employees. We appreciate this opportunity greatly», said Rosa Gloria Suárez, president of UNICEF’s Committee in the Canaries.

«Binter staff engage extensively with this collaboration with UNICEF, now in its ninth year; it does not just consist of a financial contribution but in helping ensure maximum dissemination of the great work done by the institution for children, using the airline’s external communications channels such as its website and NT inflight magazine and also its internal communications», emphasised Binter’s general coordinator, Santiago Guerra.

The airline makes a corporate contribution of 10,000 euros and invites customers and employees to contribute also to UNICEF’s work to save, protect and help children across the world. All the contributions are designed to improve the living conditions of the most vulnerable children in countries in which the organisation works. The money serves to improve the conditions of the most vulnerable young boys and girls, including those caught up in conflicts and humanitarian emergencies.

Binter invites its customers to make microdonations on its digital platform when making a booking.

Contributions of 1.80, six or nine euros can be made during the ticket purchase process. The whole amount of donations goes entirely to UNICEF and can be made via the airline’s different sales channels.

Moreover, BinterMás cardholders can exchange up to 500 points a month for donations to UNICEF.

The collaboration is part of Binter Social, the airline’s commitment to a sustainable future through its work in five key areas: environment, health, culture, education and sport. In order to fulfil its aims, the company contributes to over sixty projects aimed at promoting the social, economic and environmental betterment both of the Canary Islands and the other areas where it operates.