The “Showcooking Mackerel FishGourmet Hamburger” is scheduled for Sunday, July 5th, at 19:30 pm, in the central kitchen of the Alameda Beer Fest, in Faro, in order to give visitors to this International Festival of Craft Beer and Brewers the opportunity to taste Mackerel burgers in harmony with craft beers.
Dominating the central kitchen, on the 5th, will be the finalist FishGourmet recipes: the Mediterranean Mackerel Hamburger, by Adriana Ramos and Honorable Mention winner “Application to Industry”, and the Natura Mackerel Hamburger, by André Martins and winner of the Honorable Mention “Application to the Market”.
Both are students of trainer Ricardo Bernardo, from the José Belchior Viegas School Group of São Brás de Alportel, and were finalists in the Culinary Challenge “FishGourmet, Release the Chef in You”.
This initiative was promoted by Docapesca during the current school year and involved students from National Hospitality Schools in the creation of a nutritionally balanced Mackerel Hamburger that positions itself in the market as an alternative for healthy eating based on the Mediterranean diet.
The initiative is promoted within the scope of the “FishGourmet” project, by Docapesca Portos e Lotas SA.
Also integrated in the Alameda Beer Fest, Docapesca promotes, on Saturday, the 4th, in the same place – central kitchen – two Showcooking actions. At 20:30 pm, the first action dedicated to Traditional Preserves & Craft Beer will take place, and at 21:30 pm, a tasting of Cataplana Algarvia, made with Octopus, Mackerel and Carapau das Lotas will be presented.
FishGourmet Project – Mackerel Burger
With the objective of creating a gourmet-style fishburger, this initiative by Docapesca consolidates the National Campaign for the Valorization of Portuguese Fish, in this case the Campaign to promote Mackerel.
Using this species as a base product, Docapesca intends 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 for the 2014/15 school year, students from national hotel schools were invited to present a gourmet mackerel fishburger recipe, 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 could not exceed 2 euros per person.
The recipe should 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 cooking at home, targeting young singles and young independent couples who, not having much experience or much time, have financially available. means to favor healthier and more balanced purchases.
This project is an initiative of Docapesca and the Ministry of Agriculture and the Sea, co-financed by the Promar – European Fisheries Fund program.
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