The project starts from the realization of a study carried out by marine biologist Mariasole Bianco President of the Worldrise Association. “In the Mediterranean Sea about 90% of fish stocks are considered overfished (ie fishing effort is greater than fish’s ability to reproduce) and markets are invaded by fish caught thousands of kilometers away with methods often destructive and / or not sustainable. This problem derives in part from the fact that Italian artisanal fishing is not much appreciated, while privileging the Mare Nostrum catch would help sustain local economic activities which are naturally interested in contributing to the maintenance of resources as renewable resources, being linked to them for their survival. Supporting proper fisheries management therefore also means supporting the category of small-scale fishermen, their products and their fishing techniques, which if used correctly are less invasive than the equipment used in large-scale industrial fishing. For this reason, making responsible choices means preferring local fresh fish and species that have not been declared in decline the previous year, also testing the less known species and being very careful about seasonality. Following the natural seasonality, and therefore the natural occurrence of the peaks of presence of the different species in the seas of our regions, guarantees to consume an economically more sustainable and local product. “(Download pdf of the complete study) To spread these concepts we thought that It would have been interesting to involve 6 chefs, each of whom had to prepare two recipes with two species of poor fish. Chef Pino Cuttaia has selected 5 friends who together have given birth to 12 recipes one per month that will help to understand how the fish so far called “neglected” are a real treasure.
Cookin’Med has chosen this project because it is really emblematic of our philosophy and of our objectives for the protection and sustainability of the sea in particular the Mediterranean. For this reason we searched for someone among the Italian excellences who had a natural link to this theme and we thought that Irinox with its technology was the ideal partner also to tell how the technical avant-garde can help sustainability and quality of food, of fish in this case. In this sense Irinox has chosen to be a partner and support the creation of 12 video recipes. Irinox SpA through its technology will allow chefs to spread good fish sanitation practices to make it safe to use, keeping its delicate taste intact. In fact, the blast chiller is the perfect technology that allows to quickly eliminate the risk of anisakis. The dedicated cycle PESCE -18 ° allows quick freezing of raw fish up to -18 ° to the heart, immediately after purchase. These are the words of Katia Da Ros, Vice President of Irinox: “We welcomed the proposal of the chef Pino Cuttaia with great enthusiasm, because we really like his new project and animate the same values: innovating in respect of good practices and tradition. To create value, giving first of all the value it deserves to the existing and to the territory, but in an innovative key. The 30-year-old blast chiller has proved to be a great ally in maintaining the health and quality of the fish; This practice has become commonplace so much so that today it is the client himself who asks the restaurateur if the raw fish he finds on the menu has been knocked down. Fish is one of the great resources of our country, immersed in the sea; from Italian manufacturing company, specialized in blast chillers, we are happy and honored to be a partner of this project”