SEAstainable SEAfood Guide

SEAstainable SEAfood Guide

in collaboration with Cookin'Med

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12

Sustainable recipes

Mission

Educate on sustainable fishing and the responsible use of seafood, created in collaboration with the best Mediterranean chefs.

A year of sustainability: the 12 recipes

A year of sustainability: the 12 recipes

JANUARY

Species: Grey Mullet

Chef: Belhassen Berbat

FEBRUARY

Species: Striped Seabream

Chef: Pino Cuttaia

MARCH

Species: Mackerel

Chef: Moreno Cedroni

APRIL

Species: Flounder

Chef: Andrea Sarri

MAY

Species: Saddled Seabream

Chef: Belhassen Berbat

JUNE

Species: Squid

Chef: Jonathan Vassallo

JULY

Species: Greater Forkbeard Fish

Chef: Vito Mollica

AUGUST

Species: Tub Gurnard

Chef: Andrea Sarri

SEPTEMBER

Species: Little Tunny

Chef: Vito Mollica

OCTOBER

Species: Mussels

Chef: Pino Cuttaia

NOVEMBER

Species: Cuttlefish

Chef: Moreno Cedroni

DECEMBER

Species: Dolphinfish

Chef: Jonathan Vassallo

"Poor man’s fish": 12 sustainable recipes.

In the Mediterranean Sea, around 90% of fisheries are overexploited. This project aims to create a guide to the sustainable consumption of seafood, though the collaboration with Cooking’Med and some of the best Mediterranean chefs. The promotion of sustainable fishing methods, of local and seasonal produce, and of less popular edible fish species are some of the objectives on which our guide is based.

The restaurants that participated in the project

Create your own recipe and share it on Instagram # SEAstainableSEAfoodGuide

Create your own recipe and share it on Instagram # SEAstainableSEAfoodGuide

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