The I Olhão Flavors Show, which runs until Sunday and has as its main motto the promotion of mackerel – fish from our coast with high nutritional value and low cost –, has already allowed for important dissemination activities and, to participating restaurants, serve dozens of meals that have this tasty fish on the menu.
Throughout the week, many connoisseurs of gastronomic delicacies made from mackerel who purposely traveled to the restaurants in Olhão that created menus based on this fish, having been pleasantly surprised by what they were able to taste.
Mackerel in the style of Olhão, mackerel pizza, marinated mackerel, Algarvian mackerel tenderloins, fillets of garlic mackerel or savory mackerel were some of the suggestions that these days have enlivened the taste buds of many diners. Also in the air was the smell of snacks made with this high nutritional value fish, as happened, for example, yesterday and today mornings, next to the Municipal Markets of Olhão, where chef José Domingos, from the Hotel and Tourism School of the Algarve, made several suggestions for making mackerel.
On Thursday, the chef, accompanied by students from the School EB 2-3 João da Rosa, where he had previously promoted mackerel, made maize tiborna with mushrooms and mackerel and mackerel kebabs with prawns and sausage rice at the stall located next to the Markets.
Today, the chef returned to the Mercados de Olhão to, in front of apprentices from the Senior University, cook mackerel fillets over sweet potato puree and vegetable ratatouille and mackerel loins with coriander migas and spring vegetables.
Tastings followed by those present who joined the counter and opinions were unanimous: it is possible to cook mackerel in very tasty and original ways.
In addition to visiting schools in the municipality of nutritionists and chefs who highlighted the importance of mackerel in our diet, there was also the seminar “Benefits of Fish for Health”, which took place at the Parish Council Auditorium of Olhão, on the afternoon of yesterday, thursday, it made known more about the advantages of feeding based on fish and, in particular, mackerel.
Nutritionist Teresa Sancho and IPMA researcher Irineu Batista participated, and highlighted some of the characteristics of this fish, such as the fact that it is low in cholesterol and calories, rich in proteins and contains fatty acids that are beneficial to health, such as omega 3, which prevents cardiovascular disease, for example, but is also easy to digest, improves cognitive ability, reduces blood pressure values, increases levels of good cholesterol (HDL), reduces the risk of developing atherosclerosis, osteoporosis , prostate, breast and colorectal cancer and prevent neurological diseases, among other benefits.
Nutritionist Teresa Sancho left a piece of advice: fish should be consumed daily, although large amounts are not necessary. Mackerel is a product to promote, as it is from our coast, has low cost and helps the local economy, he stressed.
Also present at this session were the vice-president of the Municipality of Olhão, António Pina, the president of Docapesca (partner in this exhibition) José Apolinário and the regional director of Agriculture and Fisheries Fernando Severino, who also warned of the benefits of this local product and of great nutritional value, making a “very positive” balance of this I Exhibition of Flavors of Olhão, which promoted the mackerel.
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