Wild. Natural. Delicious. And sustainable. Because the wild fish that comes from the shores of Alaska have been wild-caught responsibly, for generations. Throughout the year (in seasons depending on the species), and using various methods, but always respecting the ecosystem and its cycles. By law. Because sustainable fishing is the soul of Alaska.
Alaska Seafood, which represents and values Alaska's fishing resources, is making the most precious treasure of the Great North available to the Barcelona public this April. From April 22 to 29, 10 selected restaurants in Barcelona will have menus and special dishes with wild fish as protagonists on their menus. It is a unique opportunity to discover the versatility, quality and great flavor of this precious food.
These restaurants have joined this experience: La Gormanda, Amar, Bar Omar, Green Co, Les Filles, Barraca, Yubi, El Cercle, La Bonaigua and Nectari. The experienced chefs of these establishments have prepared surprising and delicious proposals with wild Alaskan Red salmon (Sockeye), also canned and smoked, wild Alaskan King salmon, wild Alaskan cod, and wild Alaskan salmon roe ( Ikura).
All these products that can be tasted in the "Wild Week" in Barcelona are identified under the "I'm Wild" seal, which recognizes which restaurants serve wild Alaskan fish.
But what does that stamp really mean? What does it matter if it's wild?
The seal identifies seafood products that come 100% from responsible fishing management that is respectful of the natural environment and the environment, backed by the RFM (Responsible Fisheries Management) sustainability certificate.
Alaska has the world's most advanced, stringent, and effective responsible and sustainable fisheries management system. Its Constitution has established since 1959 that all sea products will be used, developed and maintained based on the principle of sustainable performance.
In fact, fish farming is prohibited in Alaska to protect wild species from the impact that fish farms can have on the environment. And a scientific, precautionary approach has been taken to setting catch levels, which means they catch much less than is allowed. Scientists calculate the allowable biological catch (CBA), the maximum number of fish that can be caught sustainably. But fishery managers go a step further and set the total allowable catch (TAC), which is even lower. Alaska thus ensures that its seafood can be enjoyed by generations to come. And to maintain that goal, fishermen, seafood processors, environmental groups and public bodies collaborate in an inclusive manner.
The majority of Alaska's fishing fleet of more than 9,000 boats is owned by small, multi-generational family businesses. Thus, fishing is the main source of income in many towns and villages along its 55,000 km of coastline, and the seafood industry is the largest private employer in the state.
In Alaska, all fishing takes place within the Exclusive Economic Zone, a region in which the United Nations Convention on the Law of the Sea assigns to a State rights to explore and exploit marine resources.
Alaskan fishermen use the various types of fishing gear as “clean” as possible and specifically tailored to the behavior of the species and the location of the fisheries. Salmon form compact schools, without mixing much with other fish species, so that in the commercial salmon fishery there are practically no catches of different species.
These are fishing practices that are passed down from generation to generation and are supported by a Community Development Quota (CDQ) Program, whereby Western Alaska offers eligible towns the opportunity to participate and invest in fishing. In this way, economic development is supported, combating poverty and providing economic and social benefits to residents. The result, sustainable and diversified local economies.
The Wild Week in Barcelona wants to help raise awareness about everything that hides the quality and flavor of Alaskan fish. Fishery products managed responsibly so that they last in the long term without endangering the survival of the species or the health of the ecosystem. In Alaska, for example, there has never been a species of fish in danger of extinction, because they put the needs of the ecosystem before the catch.
