The City Council of Eivissa presented today, in the international contest Madrid Fusion, several gastronomic proposals that value the extraordinary quality of fish on the island and the importance of defending the sustainability of the sea. The delegation was headed by the Councilor for Tourism, Dessiré Ruiz, together with Pere Varela, from the Fishermen’s Association, and chefs Pedro Tur from the Sa Nansa restaurant and Hideki Aoyama, from Sushiya Aoyama.
“Madrid Fusion is an international showcase to promote the cuisine of Ibiza and the work that is done from the Fishermen’s Association in favor of sustainability,” said Dessiré Ruiz, who added that “it is also a perfect place to disseminate among the media the magnificent offer of restaurants in our municipality, and the gastronomic events we celebrate”.
The Fishermen’s Association has promoted the ‘gerret’ in Madrid Fusion and, as a novelty this year, bluefin tuna with Peix Nostrum guarantee mark. Both fish have been the protagonists of the gastronomic show offered by the Sa Nansa restaurant, which has consisted of a marinated tuna and a pickled ‘gerret’: “This are two very significant products of Ibiza and we have offered them with a citrus marinade, olive oil from Ibiza and salt. Our marinade is flavored with herbs from the island and adapted to the 21st century” said Pedro Tur, chef at Sa Nansa.
For its part, Sushiya Aoyama has made an adaptation of the local product to new culinary trends and oriental cooking styles. Thus, it has offered a ‘namerou’ of mullet and a ‘temari’ of sepia and mullet, leading products of different gastronomic fairs that are held during the year. All these acts have taken place at the stand that the Consell Insular d’Eivissa has enabled in the contest.
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