Docapesca has challenged students from national Hotel Schools to create a fish burger Gourmet style. The «Fish Gourmet» project was launched this Sunday, in Penhiche, as part of the World Surfing Championship that is taking place in that locality in the West region.
Applicants will be asked to use mackerel as a raw material, a very abundant species in national waters that the company that manages the auctions and ports has been enhancing, in one of the National Campaigns for the Valorization of Portuguese Fish that it has been carrying out. Recipes can be submitted from November 1st to February 28th, 2015.
The aim of the project is “to motivate, inform and promote to students from national hotel schools the benefits of using Mackerel as it is an abundant species on the Portuguese coast, rich in omega 3, and of low commercial value”.
«As part of the challenges proposed in the 2014/15 school year, students must send a technical form of the recipe for fish burger Gourmet Mackerel, with an indication of the nutritional value (including the amount of omega 3), the amounts of each ingredient used and the monetary cost per person, which should not exceed 2 euros per person», revealed Docapesca.
«The presentation of the recipe must be appealing, capable of being industrially produced and packaged as ready-to-eat and accessible, either from the point of view of quality/price ratio, or from the point of view of preparation and preparation at home, and it will have as a target audience young singles and young independent couples who, not having much experience or time, have the financial means to favor healthier and more balanced purchases», added the company.
The three authors of the best recipes will be called to compete in a final that will take place in April 2015, on one of the days of the event «Peixe em Lisboa». The winner of this initiative will be awarded a 3-month internship with a nationally renowned Chef, and the respective hotel school receives a prize in material/products.
The Jury that will evaluate the recipes will be composed of elements with recognized technical capacity to evaluate the dishes from different perspectives, namely: Gastronomy, Nutritionism, Canned Fish Industry, Food Industry and Fish Trade.
Calendar – FishBurguer Challenge:
From 01/11/2014 – 28/02/2015 – Creation and sending of recipes by the students;
From 01/03/2015 – 20/03/2015 – Evaluation of the recipes by the jury and selection of semifinalists;
March 21, 03 – Announcement to the semifinalists, indicating the place, date and time of the semifinals;
28/03/2015 – Realization of the semifinals and nomination of the three finalists;
April 2015 – Realization of the finals and nomination of the winners (under the Peixe event in Lisbon);
June 2015 – August 2015 – Internships with the Chefs.
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