Mazarrón will become 6 to 8 June in the gastronomic capital of bluefin tuna.
Renowned chefs, along with professionals from the world of restoration, will meet in the marina enabled the resort to show the culinary excellence of this product enclosure, traditionally linked to the fishing village.
This was announced yesterday by the Mayor of Mazarrón, Ginés Campillo, who presented the citation in the Classroom Gastronomic Culture 'Raimundo González' Marketplace 'Veronicas' of Murcia.
The First Conference of the bluefin tuna Mazarrón, called 'red & red', organized by the City Council, are aimed at the general public and professionals can enjoy also based tuna dishes, other delights of the town such as tomatoes, vegetables , salted and taste the best wines of the region.
To make them known, Chef Pablo González-Conejero conducted a cooking demonstration in which, after cutting up a tuna, prepared various dishes where the main ingredient was said tuna.
González-Conejero properties extolled this fish "popular power in much of the world, and frequently used in the Mediterranean diet and in our region."
He stressed "their very different culinary preparations, either fresh, cooked or preserved it, and how to puzzle out or cut varied, as demonstrated: sliced â€‹â€‹belly (abdomen), flank, etc".
The sessions are planned activities for the general public, including the child, as well as for professionals.
An example is show cooking and culinary demonstrations, wine tastings, tasting tomatoes, salted ... and cooking workshops for children.
The conference will begin on Friday at 18:30 with the cooking show "Kitchen Mazarron," in which various local restaurants Mazarron developed typical dishes.
At 19 hours took place on 'ronqueo' in which an expert despiezará a large tuna (Fish market Fish Pier).
At the same time you can attend in reciento of the conference, to tasting "tomato What to buy?".
At 19.30 hours and 20.30 hours, two cooking demonstrations will be held: 'Our understanding of tuna', by David Muńoz, Restaurant Alborada;
and 'Cut Tuna in Japanese Key', by Ricardo Sanz, Kabuki restaurant, the only one of Spain with 1 Michelin Star, plus 3 Repsol Suns.
Saturday will begin at 12 pm, with show cooking 'Tambourines Paper' Firo Vázquez, restaurant El Olivar de Moratalla (1 Sol Repsol), and organoleptic tasting salted Murcia.
At 13 hours there will be demonstration, especially to children, 'Castles Tuna', by Paul and Cesar Cerezuela Alcantud, Restaurant La Catedral.
During the same will be handed over the prizes to the participating schools in the conference
In the afternoon, from 17.30, Pablo Martinez, the Arqua Eszencia and restaurants, will perform the show cooking technique of salting, drying and applications to current kitchen '.
At the same time there will be the tasting of wines with Gold medals Guild Realm of Monastrell wine.
Later, at 18:30, it's time to Thomas Ecija, The Albero Restaurant and The Maita, his cooking show 'sensitivity and respect.
Mazarrón pure '.
At 19 hours Joan Belda, Buenavista Shack sommelier, will be conducted in English 'Great wines at low prices'.
Saturday afternoon will end with two shows, one at 19:30, 'The garden and sea textures', Nicolás José Ginés, Rincon de Pepe;
and 20.30, 'Japanese traditional cuisine', by Patrick Alarcon Enso Sushi Japanese restaurant.
On Sunday, will be held at 12 noon the cooking contest 'Stuffed Tomatoes'.
At the same time the lecture is repeated, this time in Castilian, Joan Belda entitled 'Great wines at low prices'.
In the afternoon will be the turn of David Lopez, Group Quality Tapas Las Flores, who held 17.30 show cooking 'Bluefin and Salt'.
At the same time, wine tasting wineries Carche and Casa de la Ermita, by Eloy Sanchez will develop.
A 18.30 Antonio Nicolas, Alejandro restaurant, 1 Michelin star holder, will make the cooking show 'Parts of a Tuna'.
Shortly later, at 19 pm, Antonio Chacon and David Lopez will conduct the tasting-pairing with tuna.
One of the latest chef on the scene will, at 19.30, Murcia Pablo González-Conejero, Buenavista Shack restaurant, with 1 and 2 Star Michelin Repsol Suns, who taught the cooking show 'Ten Years of tuna Shack Buenavista '.
After him, it's time to Alberto del Cerro, El Pollo Restaurant Rocker with 'The tomato as main course'.
The conference will end with the 'Future Past, present and tuna in Mazarrón' presentation to be held at 21:30 pm on the main stage, given by Paul Cerezuela.
To join these days must go to the website and register www.rojoyredmazarron.es those tastings that attract those interested.
The price of each cap is 2 euros and 1 euro drink.
There is also a cooking contest in which residents and tourists can demonstrate their culinary arts using tomatoes as a base Mazarrón.
END OF CYCLE IN CAPTIVITY
Mazarrón also hosts one of the pioneering centers worldwide research in captive breeding bluefin: Mariculture plant of the Spanish Institute of Oceanography.
Your goal is to close the cycle of tuna in captivity, ie, achieve crop husbandry and breeding of this species in the absence at present of getting reproduction of individuals that were born in captivity.
One example is the projects carried out together with the group Ricardo Fuentes e Hijos, pioneers so far in this type of research.
After some years of research, Spain, in particular, Murcia is a world leader in the study and knowledge of tuna, equated to other countries like Japan, which spent 40 years researching.
During the presentation, the Mayor of Mazarrón Ginés Campillo said "the fishing tradition of the town, linked to tuna, as evidenced by the traps that are still made in the Bay of Mazarrón, latest Spanish Mediterranean, an art used by ancestral fishing Iberians, Phoenicians, Carthaginians, Greeks and Romans, and that continues to this day. "
The mayor thanked "the support of Estrella Levante Fornet, Ricardo Fuentes e Hijos, Cooking Channel and Jose Diaz and the other companies that are working together and making it possible to hold a meeting to Mazarron become the gastronomic capital of bluefin tuna "and invited" all citizens, whether Mazarron, Region of Murcia or the rest of Spain, to participate in this event in which we will value our local produce and cuisine like never before had done. "
Source: Ayuntamiento de Mazarrón