The Mackerel Week ended on the 10th with a gastronomic experience promoted by the chefs Mauro Loureiro and João Pires, in which about two dozen fish connoisseurs participated.
“Mackerel and cockle croquette, with tiger cream and citrus fruit”, “Mackerel mousseline, oyster and tarragon soup”, “Mackerel, fennel and burrata” and “Noisette cake, persimmon sorbet and red fruits” were the four dishes services in the commented tasting, free of charge, which marked the end of this gastronomic week.
The meeting, held in the outdoor patio of Casa da Baía, counted with the contributions of the cooks Mauro Loureiro and João Pires, accompanied by two students from the School of Hotel and Tourism of Setúbal.
The Cavala Week, promoted between the 1st and the 10th by the Municipality of Setúbal, with the support of Docapesca and Turismo de Portugal, brought dishes specially prepared with this fish as the main ingredient to the menus of three dozen restaurants in the municipality.
The gastronomic event also provided a tasting commented on by chef Cristina Sá Marques, on the 1st, at Casa da Baía, in an initiative included in the local program commemorating the World Tourism Day.
Blini with mackerel roe cream, mackerel tartar with scratched apple, mackerel with orange and Setúbal muscat and Victorian mackerel and shrimp vol-au-vent were recipes served at the session.
One of the main attractions of the event, a guided tour called “Mackerel in the Preserves”, addressed, on the 9th, at the Michel Giacometti Museum of Work, the importance of this fish in the canning industry and in the local economy.
