Opromar promotes healthy eating through seafood at Conxemar

The Organization of Fishing Producers of the Port and Marín Estuary (Opromar) hosted a showcooking event titled ‘La cocina que cuida’ (The kitchen that cares) at the Conxemar fair. The event focused on promoting fish as a key component of a healthy diet, specifically highlighting hake and sardines.

During the presentation, Opromar Director-Manager Juan Carlos Martín Fragueiro emphasized that the sector's responsibility extends beyond bringing fish to port, aiming to educate consumers on the nutritional benefits of seafood. Chef David Carreira demonstrated the culinary versatility of both species.

Nutritional data presented by Opromar noted that sardines provide 18.1 grams of protein per 100 grams, along with omega 3 and 6, and vitamins A, B, and D. Hake was noted for providing approximately 16 grams of protein, as well as vitamin B12, phosphorus, and potassium. The event aligned with recommendations from the Spanish Agency for Food Safety and Nutrition (AESAN), which suggests consuming three or more servings of fish per week, prioritizing blue fish.