On Saturday, July 12, the OPP of Palamós and the Museu de la Pesca organised a gastronomic event dedicated to tuna, an emblematic species caught by the local fleet.
The activity began with the presentation of a whole tuna displayed at the counter, which attracted great interest from the public. This was followed by an explanation of the stunning project and the Ike Jime technique, a method that ensures a respectful handling process and optimal product quality.
Fisherman Joan Massaguer shared his experience in tuna fishing in Palamós, while Oriol Trenchs demonstrated the cutting and filleting of the different parts of the fish, which Narcís then prepared to offer a varied and representative tasting.
The sommelier Laura Serrano, from @losvinosdelaura, completed the session with a selection of local wines, explaining the pairings and nuances of each one.
This activity was designed to bring the maritime culture closer to the public, highlight responsible fishing, and promote the quality of local seafood products.
