Most did not hide the fact that fish is not among their favorite meals, but even so the enthusiasm for the dishes that two Algarve chefs were preparing was not less. The children and employees of Refúgio Aboim Ascensão had the opportunity to learn about two recipes for cooking mackerel, as part of the campaign to promote this species of fish that the company Docapesca is carrying out.
The passage of the Cavala Campaign in the institution of Faro, which welcomes and seeks to give a better life to children at risk, had the objective of promoting this species among the youngest and those who cook for them. Also because it is increasingly evident that fish is good for health and its advantages should be used early.
An initiative sponsored by the minister of Agriculture and the Sea Assunção Cristas, who insisted that the two meals cooked just moments before by two heads of the hotel and tourism school in the Algarve cost «80 cents per person», despite having a smell and appearance. that would not make them clash in a gourmet restaurant.
Smells and colors that didn't leave the little ones indifferent. As a matter of fact, some of the children who admitted that they didn't like fish very much were already asking for the appetizers to be eaten in front of them and guaranteed that from now on they would eat the seafood without complaints.
Promises that could even be of occasion, but that still have a special meaning. Fish consumption is recommended for everyone, but especially for those who are still growing, as there are more and more studies pointing to positive influences on the formation of bone structure and stimulation of cognitive functions, in other words, intelligence and learning.
As Assunção Cristas pointed out, mackerel is a fish «with a very high nutritional value, as you only need to eat 15 grams of this fish to have the recommended daily dose of omega 3», the component that gives many of the beneficial properties to fish. But its advantages are much broader, as consumption of this species also helps the economy.
“This fish exists a lot in our waters and we don't have quotas. We can fish at will, there is plenty of mackerel. And, being our resource and knowing that we import a lot of fish, its consumption can help our fishermen's economy and income», he said.
As a matter of fact, Assunção Cristas did not hide, between laughs, that her presence in Faro it was intended 'to sell its fish'. “Kavala was elected by us, the ministry and with the leadership of Docapesca in concrete actions, as a species that we want to publicize a lot,” he said. “This serves to show that mackerel is good, cheap and should be consumed and used by the Portuguese”, summed up the minister.
Simple ideas for premium meals
One of the paths that Docapesca has taken to publicize and promote mackerel is to make known original and appealing ways to bring it to the table. At Refúgio Aboim Ascensão, chefs Valter Bruno and Jorge Rodrigues bet on mackerel fillets, although made in a very different way, always winking at the youngsters' tastes.
Valter Bruno suggested spaghetti with mackerel fillets, with pine nuts and raisins. After removing the fillets, trying to remove all the bones, which is relatively easy, just fry them in a little oil, until they are browned. Then, just add garlic, onion, pine nuts and raisins, to sauté in the oil used for frying the fish and mix with spaghetti, adding the mackerel at the end.
Jorge Rodrigues, on the other hand, bet on fillets sprinkled with sesame seeds, which he fried and accompanied with mashed potatoes. The final touch was given by a cherry tomato, which crowned the careful and crunchy-looking arrangement, made with puree and fine mackerel fillets with sesame seeds.
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