A tuna cutting demonstration from Tenerife and Ángel León's seafood sausages open the 7th Meeting of the Seas
The start of this new edition of Encuentro de los Mares (Meeting of the Seas) – an event promoted by the Tenerife Island Council through its Tourism and Primary Sector departments, and organized by Vocento Gastronomía – was more maritime than ever, with a charity swim in the Atlantic waters off the coast of Tenerife.
The open-water swim, which was open to anyone who wanted to participate, included young swimmers from the Santa Cruz de Tenerife Nautical Club as well as a group of women from the breast cancer support association Ámate, for whom swimming is a therapeutic sport in their recovery from this disease. Leading the group was ultra-distance swimmer Christian Jongenee, one of the world's leading specialists in long-distance open water swims and a frequent open-water swimmer through his association Brazadas Solidarias (Solidarity Strokes).
Street-level gastronomy
Street-level gastronomy
And following the success of this solidarity-sports activity, a Maritime Gastronomic Fair has begun, bringing together several local and mainland restaurants in the Plaza de la Pescadora, in Los Cristianos, to offer the people of Tenerife tastings at affordable prices, as well as two showcookings and live music.
Just steps from the beach and with the sea as a backdrop, Encuentro de los Mares (Meeting of the Seas) kicked off with a workshop focused on gastronomy and fishing. Local chef Juan Carlos Clemente demonstrated the traditional tuna cutting technique (ronqueo) live, accompanied by explanations from marine biologist and fisheries technician Agustín Espinosa of the Tenerife Island Council. This demonstration was followed by another workshop on seafood sausages led by Ángel León, chef of the three-Michelin-starred Aponiente*** (Puerto de Santa María, Cádiz). León traveled to Tenerife to share, in a showcooking demonstration, all the secrets of making these sausages from bluefin tuna, croaker, and amberjack.
These dishes were also available for attendees of the Maritime Gastronomic Fair to sample, as Aponiente was one of the guest restaurants for the event. Ángel León's team served their tapas alongside another restaurant that had come to Tenerife specifically for the occasion: Cal Paradís* (Vall d'Alba, Castellón), run by Valencian chef Miguel Barrera, who brought his signature arrosset de Castelló (Castellón rice dish) to the island.
They were joined by several chefs from the island, such as Jesús Marrero, from the restaurant El Ancla (El Médano); Alberto Margallo, from San Sebastián 57 (Santa Cruz de Tenerife); Pedro Nel (Etéreo, Santa Cruz de Tenerife); and Samuel Hernández (Zoco Restaurant, Los Cristianos). Marrero offered a seafood stew of Atlantic tuna that perfectly complemented the black potato salad with king crab and aioli foam prepared by chef Alberto Margallo of San Sebastián 57.
The most international touch has been offered by the proposals of Pedro Nel and Samuel Hernádes who, respectively, have prepared a ceviche-style causa and a ropa vieja de pulpo con yemas de muhammara.
With this more public event open to all residents of Tenerife, Encuentro de los Mares (Meeting of the Seas), with the support of Tenerife Despierta Emociones (Tenerife Awakens Emotions), has kicked off the seventh edition of a congress where scientists, chefs, and fishermen are once again joining forces to defend the oceans. Three professional days will follow, this time focusing on salt as an essential component of the oceans, a culinary ingredient, and a cultural link between humankind and the sea.
