The event will feature some of the best oceanographers and marine biologists, along with leading chefs, fishermen, shipowners, entrepreneurs operating in the sector, and journalists.
The bivalve with a faint environmental footprint and high protein value, at a price that has not risen in recent years ticks all the boxes as the best blue super food.
The Aponiente chef comes out once more in defence of cast-off fish to find a "balance in the sea", fish he wishes to popularise to take them to supermarket shelves.
Michael Bank, scientist at the Institute of Marine Research in Bergen (Norway), presents a number of studies on global environmental change, blue foodstuffs and the problems of contaminants.
The winner of the 2022 Sartún Award, marine biologist Uxío Labarta, makes a stand for the mussel, a super food with a "low environmental footprint and high protein value, at a price that hasn't gone up in recent years".
The Norwegian chef at the underwater restaurant Under* (Lindesnes) recreated the enormous biological and gastronomic variety of Norway's sea at Meeting of the Seas
This year the 'super bluefoods' as a solution to build healthier, fairer and more sustainable foodstuff systems will be the keynote at the fourth round of the event.
A fisherman in Norway's Arctic, Sloan sees the future is "blue", but only "if it's managed properly".
Uxío Labarta takes over from Ángel León as the personality the event pays tribute to this year.
The chefs of Aponiente and Baga will cook together in Alevante* (Sntic Petri), restaurant owned by León.
Roderick Sloan, chef and sea urchin fisherman in Norway's Arctic; María del Carmen Díaz, president of Spain's Artisan Fishing Federation, nd Laura Rodríguez Zugasti, running the Marine Stewardship Council (MSC) for Spain and Portugal, among others, will talk about the seine-fishing tuna fleet and artisan fishing.