Coinciding with the Seafood Expo Global 2024 fair, Alaska Seafood organizes the “Semana Salvaje” Restaurant week 2024 in Barcelona, which will begin this Saturday, April 20, and will last until the following Saturday, April 27. A special week to publicize and promote the responsible consumption of wild fish. In this context, different restaurants in the city will offer a special dish or a menu made with different wild fish from the Alaskan sea, showing the versatility and quality of these products.
It is increasingly common for consumers to opt for fish from wild and environmentally sustainable sources. The presence of wild Alaskan fish on a restaurant's menu is considered another guarantee of responsible and sustainable management. Guarantee backed by the seals and certifications that make up the “Alaska designation”, thus ensuring the authenticity of a natural, wild, sustainable and high-quality fish.
Fisheries management in Alaska is characterized by its responsible and sustainable approach. The quota control system assigns specific rights to fishermen, preventing overexploitation and promoting selective fishing practices. Regulating fish sizes and setting catch limits and fishing seasons contribute to preserving populations and ensuring long-term sustainability, ensuring the conservation of marine resources and the balance of aquatic ecosystems.
Alaska has been a pioneer in the development of a responsible and sustainable fisheries management system that today is the most advanced, strict and effective in the world. It has explicitly established in its Constitution since 1959 that all seafood will be used, developed and maintained based on the principle of sustainable performance.
A whole tradition, experience and care of the product, that these restaurants, protagonists of the Wild Week, will be able to offer their customers in Barcelona: Vraba, Jacqueline, Sun Taka, Dos Pebrots, Dos Palillos, El Japonés, Rojo, Japonés Escondido, Ikoya Izakaya, Robata and Kintsugi.
At Vraba, chef Jordi Vilà has prepared various dishes made with wild Alaskan fish, such as cod fritters with Baba Ganush, lime with red salmon ceviche, Josper black cod or Josper silver salmon. At the Jacqueline restaurant, his chef Dani Padró, for his part, will offer dishes such as wild Alaskan red salmon tartare, avocado and aromatic fig salad.
At Sun Taka, Mitsutaka Kawats has prepared two dishes using Alaska's wild catch: sockeye salmon flower with daikon turnip, wasabi mayonnaise, migas and ponzu sauce, and sockeye salmon with kataifi noodle, tartar sauce, green asparagus and ikura. At Dos Pebrots, Takeshi Somekawa has also prepared two proposals with wild Alaskan fish: a fish platter with red salmon and black cod with pil pil sauce.
At Dos Palillos, the tandem Albert Raurich and Marc Comella offers a unique creation during the “Wild Week”, aramakisake of red salmon, ikura and sake macerated with ginger and tangerine peels. Catalina Mejía and Jun Jun, from El Japonés, have prepared these days a wild Alaskan black cod in tempura with marinated cucumber, a crispy red salmon tartare and black cod uramaki in tempura covered with red salmon.
Chef Yonarkys Peluzza, from Rojo, adds to his proposal ikura don Rojo, wild Alaskan black cod with miso and crispy red salmon tataki.
At Japonés Escondido, Rossana Esquer and Gerard Romay have prepared three dishes with wild Alaskan fish: marinated and smoked red salmon gunkan, avocado and shiso cream, quail egg yolk marinated in soy, black cod marinated with hatcho miso , cod cream and grilled spring onion, and marinated and smoked red salmon temaki with cucumber and ikura.
Joaquín Duarte, from Ikoya Izakaya, adds grilled wild Alaskan black cod, candied morels, dried mushroom dashi and black truffle to his offerings. At Robata, Fabiola Lairet and Vanessa Silva have added wild Alaskan black cod to Robata marinated in saikyo miso to their dishes.
Finally, Héctor Ribeiro, from Kintsugi, offers a no teriyaki shake with wild Alaskan coho salmon. A wildly delicious week in which these eleven restaurants will showcase the flavor and gastronomic properties of wild Alaskan fish.
