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Das memórias à inovação: produção, pesca e consumos de peixe no Algarve
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Abstract(s)
Partindo da nossa experiência académica1 e científica sobre a produção e transformação dos produtos da pesca, da recoleção e da aquicultura no Algarve, apresenta-se a perspectiva atual destes sectores. Corroborado por uma pesquisa bibliográfica, descrevem-se igualmente as práticas culinárias comuns às cozinhas tradicionais algarvias, no que diz respeito aos peixes, moluscos e mariscos, relevando a sua simplicidade, bem como a frugalidade das refeições a que dão origem e do padrão alimentar mediterrânico em que se integram.
Apesar dos atuais constrangimentos da pesca, a comercialização de peixe fresco, a aquicultura, o fabrico de conservas e outros produtos, constituem uma vertente importante das novas oportunidades para o desenvolvimento.
O dinamismo das iniciativas de comércio e indústria no sector da pesca, da aquicultura e da transformação de pescado no Algarve, assim como o reconhecimento das suas capacidades e perspectivas de futuro, perante um conjunto de consumidores, nacionais e internacionais, informados e exigentes, permite-nos acreditar na sua capacidade de inovação, ancorada na memória coletiva.
Based on our scientific and academic background1, the present work describes the production and processing of fishery products, fish recollection and aquaculture in the Algarve, followed by the current perspective of these sectors. Reinforced by a bibliographical research, culinary practices common in traditional Algarve kitchens, with regard to fish, molluscs and shellfish, are also presented, pointing out its simplicity and the frugality of the meals and Mediterranean eating pattern they integrate. It is considered that, despite the constraints of the fishing industry, marketing of fresh fish, aquaculture and the manufacture of canned and other fish products, is an important aspect of the new development opportunities The dynamism of trade and industry initiatives in fisheries, aquaculture and fish processing in the Algarve, as well as the recognition of their abilities and future prospects, facing a demanding and informed set of international consumers, allows us to believe in their ability of innovation, anchored in the collective memory.
Based on our scientific and academic background1, the present work describes the production and processing of fishery products, fish recollection and aquaculture in the Algarve, followed by the current perspective of these sectors. Reinforced by a bibliographical research, culinary practices common in traditional Algarve kitchens, with regard to fish, molluscs and shellfish, are also presented, pointing out its simplicity and the frugality of the meals and Mediterranean eating pattern they integrate. It is considered that, despite the constraints of the fishing industry, marketing of fresh fish, aquaculture and the manufacture of canned and other fish products, is an important aspect of the new development opportunities The dynamism of trade and industry initiatives in fisheries, aquaculture and fish processing in the Algarve, as well as the recognition of their abilities and future prospects, facing a demanding and informed set of international consumers, allows us to believe in their ability of innovation, anchored in the collective memory.
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Keywords
Pescado Produção Conservação Consumo Dieta mediterrânica Desenvolvimento