For years, experts from different fields have been warning about the risk that the European eel (Anguilla anguilla) runs of disappearing. This species, previously abundant in Europe and North Africa and a key piece of their aquatic ecosystems, is in a critical situation and, now, chefs have also wanted to highlight this problem and request that something be done about it. .
Following in the footsteps of Relais
It is more endangered than the Iberian imperial eagle, the Iberian lynx, the giant panda or the mountain gorilla, point out the chefs who make up this association, species whose poor state of conservation is much better known.
Andoni Luis Aduriz, president of Euro-toques Spain, echoed this problem a few days ago on his social networks, as did other members of the association, such as Pedro Subijana. This organization is made up of important voices from the sector, such as Joan Roca, Francis Paniego, Begoña Rodrigo or Yolanda León.
Scientists from the International Council for the Exploration of the Sea (ICES) have recommended since 2000 to avoid all eel catches. Furthermore, since 2007, there has been a regulation at the European level that obliges member states to take actions for the recovery of this species, but at the moment the situation has not been observed to improve.
"It is essential that the scientific advice is followed, the fishery is stopped and the European eel is included in the Spanish Catalog of Endangered Species," they say from Euro-Toques Spain. Furthermore, the gradual disappearance of this animal has caused its price to increase significantly and, as a consequence, its illegal fishing and trade has increased.
"We chefs must commit to not using species and products threatened with disappearance in our restaurants. And we must ask our European and state administrations to take measures in this regard," concludes the document, which does not leave room for action, since these measures require immediate intervention.
