The Cavala Week starts tomorrow and goes on until the 25th of October, in more than 40 restaurants in the Eastern Algarve, from Loulé to Castro Marim.
These restaurants will have on their menus one or two recipes with mackerel as the main ingredient, showing that there are innovative and delicious ways to take advantage of this fantastic resource.
The list of participating restaurants can be, from the end of today, consulted by clicking here.
Mackerel is one of the most caught and least used species in the Algarve fleet, and its widespread use for human consumption would be a significant asset to the economy of this productive sector.
In this context, the Cavala Algarvia project, coordinated by the Centro de Ciências do Mar (CCMAR), financed by the Promar program, with the support of GAC Sotavento, is carrying out studies to determine the biological characteristics and nutritional profile of mackerel.
In parallel, events are being promoted to promote traditional and innovative recipes whose main ingredient is mackerel.
The project's promoters stress that "these actions will promote and enhance this type of fishery resources, while encouraging their sustainable fishing".
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