Bad times for octopus lovers: a combination of factors is causing the price to have climbed dramatically during the last year.
Link (spanish): https://magnet.xataka.com/en-diez-minutos/el-mundo-esta-tan-obsesionado-con-comer-pulpo-que-su-precio-se-ha-puesto-por-las-nubes
The video was recorded by a diver from the group Mergullo Viveiro.
Link (spanish): https://www.lavozdegalicia.es/video/amarina/2018/04/09/choca-cinco-pulpo/0031_2018045766885359001.htm
A doctoral thesis reveals that there are up to 12 different species in the Vigo estuary and identifies where they live.
Link (spanish): https://www.lavozdegalicia.es/noticia/maritima/2018/04/09/leyendo-codigo-barras-cefalopodos-gallegos/00031523304932826467338.htm
Restaurants and octopus chefs apply increases of 15% while the cost of the product is doubled.
Link (spanish): https://www.lavozdegalicia.es/noticia/maritima/2018/04/08/tiron-eeuu-caida-capturas-encarecen-nuevo-precio-pulpo/0003_201804G8P35991.htm
Spanish and Portuguese chefs spread the possibilities of cephalopods in Europe
Link (spanish): http://www.noticiasgalicia.com/index.php/ng-cultura/42867/chefs-espanoles-y-portugueses-divulgan-en-europa-las-posibilidades-de-los-cefalopodos
The southern countries of the Atlantic area (Spain and Portugal) have begun to transfer their knowledge of cephalopods (mainly octopus, squid and cuttlefish) to France, the United Kingdom and Ireland, given the lack of knowledge and scarce consumption of these species in these areas. This initiative is part of the “Cehps & Chefs” project funded by the call for European aid of the so-called “Atlantic Area”, which supports cooperative projects of entities of the coastal regions of the Atlantic Ocean.
An initiative, Cehps & Chefs, in which Spanish and Portuguese chefs will instruct their colleagues in France, the United Kingdom and Ireland on the gastronomic richness and culinary options of octopus, squid and cuttlefish, given the lack of knowledge and scarce consumption of these species have in those geographical areas.
Link (spanish): http://diariodegastronomia.com/cehps-chefs-pulpo-calamar-choco/
Spain and Portugal have begun to transfer their knowledge about cephalopods to France, the United Kingdom and Ireland to face the “ignorance and scarce consumption” of these species in these markets.
Link (spanish): http://www.finanzas.com/noticias/empresas/20180306/chefs-espanoles-portugueses-divulgan-3796915.html
In Spain and Portugal there is a great fishing knowledge, as well as an important habit of consumption and an outstanding gastronomy around the cephalopods. Therefore, within the project “Cehps & Chefs”, both countries have begun to transfer their knowledge about it (mainly octopus, squid and cuttlefish) to France, the United Kingdom and Ireland, where these species, on the contrary, are a great unknown .
Link (Spanish): http://www.revistaalimentaria.es/vernoticia.php?volver=¬icia=espana-embajadora-de-las-bondades-del-pulpo-y-el-calamar
We are shown in “Faro de Vigo”, the local newspaper of Vigo: “Cephs & Chefs”, the initiative to expand the consumption of cephalopods
Link (spanish): http://www.farodevigo.es/mar/2018/03/07/cephs–chefs-iniciativa-ampliar/1850063.html
