Students at the Algarve Hotel and Tourism School (EHTA) invented “pescaliças”, sausages made from aquaculture fish, a product that it aims to respond “to the current trend of seeking healthier and more sustainable food, without losing the connection with tradition”.
This new sausage was born in the Technology of Raw Materials in Cooking module, “in which trainer Abílio Guerreiro introduced the innovation component in Meats and the smoking of meat and fish”, according to EHTA.
A partnership between this school and IPMA, which allowed for the regular supply of several species of fish from aquaculture, «allowed the students of the Kitchen Management and Production course themselves to carry out the tests until they got the right confection».
«Innovating and creating new products is to understand food technology, in order to promote new uses and techniques, to develop products adapted to the needs and trends of the food market, without ever losing the identity of traditional gastronomy and flavors», stressed Abílio Guerreiro.
«I believe that sustainable food presents a visible growth in the market, which makes these products, from an economic point of view, attractive and viable. Therefore, the greater the knowledge of the student and future cook in the transformation and origin of food products, the greater their performance in designing a restaurant menu and the greater value they will add to their professional potential», he added.
«Now, the “pescaliças” are an excellent way to use the available fish, resulting in a healthier product, but without losing the flavors associated with charcuterie and traditional food», framed the school.
«With the traditional Algarve muxama running the risk of getting lost, these fish sausages, very similar but more tender and with a special smoked flavor, could become reference products in the Algarve's gastronomy», concluded the EHTA.
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