Tenerife is the venue for the 5th Meeting of the Seas this summer

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 4th Meeting of the Seas showcases the mussel as the sea's super food

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.

Ángel León: “In the future I hope to offer cast-off fish on a supermarket shelf"

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: “Cooperation by everyone is essential for the recovery of seas and oceans”

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 mussel, Galicia's most popular super food

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".

Nicolai Ellitsgaard, standard-bearer of algae and discarded fish on the coasts of Norway

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 

Canning as a way of boosting the consumption of fish and sea food

Canadian Charlotte Langley introduces Meeting of the Seas to the canning variant, a market which boosts the consumption of fish and sea food, and may be decisive in terms of reducing food waste.

Fishing demands more attention from governments, otherwise "after two generations there will be no fishermen left"

Representatives of the fishing world raise their voices for the acknowledgement of a key sector, an "increasingly more sustainable sector", a sector which "needs recognition before it dies out".

Super blue foods such as mussels or sea urchins could be the solution to world hunger

The 4th Meeting of the Seas kicks off with a focus on the sustainable aquaculture of super blue foods "to combat the world's food problems".

Roderick Sloan. Chef and sea urchin fisherman in the Norwegian Arctic

The objective of Roderick Sloan, chef and sea urchin fisherman in the Norwegian Arctic, is to work and leave the surroundings intact. He believes that the sea is a major source of food with a coherent, sustainable, proper fishing system.