Galician seafood promoted through culinary events and new dining in Spain

In Galicia, Spain, efforts are underway to promote the consumption and culinary versatility of local seafood. In Ferrol, the Ferrol Fishermen's Guild, in collaboration with GALP Golfo Ártabro Norte, held a public tasting and showcooking event at Curuxeiras. The session featured various preparations of seafood, including lime granita, cheese and apple cream, and tempura. Chef Miguel Ángel Campos demonstrated the potential of goose barnacles (percebes) through dishes such as barnacle croquettes and hake with green barnacle sauce.

Meanwhile, in A Coruña, the seafood establishment Inmare has launched a new outdoor terrace on the Paseo Marítimo to offer fresh, locally sourced seafood at competitive prices. The venue aims to make Galician seafood more accessible to locals by providing prepared experiences rather than raw products, featuring items such as octopus, mussels, and prawns. The establishment maintains live products in onsite pools to ensure freshness before cooking.