 |
| Marie Lebigot aboard the Queen of the Arvor back fishing. |
 |
| Damien Regnier with the fishermen of the Standard. |
Lebigot Marie, a student of hotel school of Dinard and Regnier Damien, a young chef at the restaurant Lecoq-Gadby Rennes, two of the winners of the first national contest "Sustainable Seafood", just received their reward: they went to Guilvinec meet professionals in the fishing industry and discover the sardine fishery of ring net of Southern Brittany on the night of June 26 to 27 Contest "Sustainable Seafood"
This is to educate future generations of leaders and young professionals catering to the fragility of fisheries resources, as SeaWeb / Seafood Choices Alliance and the Ecole Ferrandi created this culinary competition in partnership with the hotel school of Dinard, the Relais & Chateaux and lounge Prorestel. By offering this meeting / discovery with industry players, the competition allows winners to complete their learning and to better understand the realities of the sector.
Visit the port of Guilvinec Hosted by Thierry Guigue, responsible for the producer organization "The fishermen from Brittany, "Mary and Damien have discovered one of the most dynamic Breton ports. " The Guilvinec is one of the busiest ports in the region and offers a wide variety of jobs , explains Thierry Guigue. This diversity is crucial to the economic and social fabric of the region. I am very pleased to welcome young leaders. It is important to discover the reality of these jobs to restoration professionals. "
After the harbor tour and museum Haliotika City of Fisheries, Marie and Damien find the auction and consignment of prawns. Thierry Guigue explains to young chefs daily functioning of the auction and the complexity of issues related to fishing: minimum size control, electronic auction down, prices of European withdrawal ...
Out at sea with the sardine fishermen from Brittany
A 21 h 30, the sardine fishermen from the port of Saint-Guénolé. Marie and Damien respectively embark on board the Queen of the Arvor and the Standard to discover the craft of bolincheur. Impressed, Marie said: " All night, the skipper seeking the shoals of sardines with its sonar. Once the bench is spotted, the sailors are all on deck, each in his place to perform the maneuvers. Purse is launching and around the bench. Sometimes bad luck, sardines and escape back empty purse. " The boats return at dawn. Marie and Damien attend the landing of sardines. Quantities vary from one boat to another. Part has already been sold during the night.
Damien has become aware of the difficulty of a fisherman: " I was never mounted on a fishing boat. I really discovered a fascinating job and very difficult. In the restaurant world, it is said that the schedules are hard but the sardine fishermen, themselves, working all night! "
An MSC certified fishery The sardine fishery of South Brittany ring net is certified MSC (Marine Stewardship Council) in 2010. This certification provides an assurance of a well managed and sustainable fisheries; it relates to fisheries targeting stocks in good condition, using methods friendly fishing and marine ecosystems with an effective management system. The ring net is a selective technique, it is a purse seine is held around the shoals identified.
Bringing together professionals to develop a sustainable fishing industry Initiate meetings between industry professionals to discuss issues of resource sustainability is one of the missions of SeaWeb / Products Alliance sea Contest, "Sustainable Seafood" in addressing the younger generation of restaurant professionals, contributes to these exchanges.
With their prize, winners get involved and leave with a strong understanding of the fishing trade, the complexity of the issues of fisheries and resource conservation. They discover fishing techniques and environmentally friendly are aware of those who have the will to apply them. On the occasion of the contest, the winners also contribute to the enhancement of species known or less popular but whose stocks are in good condition. So the other winners of "sustainable seafood products" discover other areas of other industry players, other issues: net fishing right in Belgium, professional fishing lake in Switzerland, Prud'homies Mediterranean ... They will also receive training in the kitchen with chefs association members Relay & Castles involved in the preservation of fisheries resources. The Seafood Choices Alliance is an international program of SeaWeb, environmental organization working to preserve oceans. The Alliance works with all professionals involved in fishing and aquaculture, to help develop a sustainable market for aquatic products.
www.allianceproduitsdelamer.org