Smoked octopus: have you tried it?

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Smoked octopus is an innovative product developed in the frame of the Cephs and Chefs InterReg project of the Atlantic Area, which focused on the development of new cephalopod products as a response to current consumer requests for new products, and diversification of presentations of this species.

The Portuguese Institute for the Sea and Atmosphere (IPMA) developed the formulation and the technology, validating and characterizing the product at the sensory and nutritional level. Sensory tests carried out, with panels of trained experts from the institute itself and tests with consumers, showed excellent results and a great acceptability of the product, which allowed to arrive at the perfect formula for the transformation of this species.

This product has clear nutritional advantages, as the octopus is an excellent source of proteins of high biological value, rich in vitamin A and C, as well as minerals – sodium (Na), potassium (K), magnesium (Mg) and phosphorus (P). On the other hand, it has a low concentration of fats, but it is rich in omega 3, which provides benefits for the cardiovascular system.

Another advantage is the smoking production process and the use of liquid smoke. This method of smoking involves a technology that is easy to apply, has low investment costs and is a fast process, producing smoked products with high added value in just a few hours. In this process, the application of liquid smoke does not entails a direct exposure of the product to hot smoke, which allows a better control of the constituents of the smoke and has added benefits, since liquid smoke is controlled by EU regulations and therefore its application safer to health than the traditional smoking process.

This product can be commercialized in various presentations, like refrigerated and canned, and can be an ingredient for different types of cooking (e.g. Asian, Italian, etc.). The smoked octopus can even be a new kind of product, ready to eat, being commercialized as a snack to be added, for example, to salads.

The smoked octopus is in the finishing stages of development and could be tested as soon as the industry desires, following optimization at industrial scale of the production process, as well as defining the most appropriate methods of conservation.

 

Semana do Polvo da Quarteira (3rd edition)

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The UAVR team of the project Cephs and Chefs joined the 3rd Edition of Octopus Week in Quarteira (Algarve, Portugal). During 4 days, the organization and some of the restaurants associated to the event were interviewed, as well as stakeholders involved on the value chain associated with the octopus trap fishery of Fuzeta. The Octopus Seminar was held on the 14th of September, an initiative of the AEQV – Association of Entrepreneurs of Quarteira and Vilamoura and the Armalgarve Octopus Association. During the seminar, the Cephs and Chefs project was promoted and its objectives presented. Among the participants of the seminar were also present entities linked to the fishing sector of the octopus, research organizations (some partners of the Cephs and Chefs) and members of the Government of Portugal. In the discussion were addressed issues such as the octopus production in aquaculture, as well as, the ecological and socio-economic sustainability.

Presentation of Cephs and Chefs project on the Octopus seminar held during the Octopus Week of Quarteira.

 

Presentation of Cephs and Chefs project on the Octopus seminar held during the Octopus Week of Quarteira.

 

Promotion material of Cephs and Chefs project and Octopus Week of Quarteira.

 

Promotion material of Cephs and Chefs project and Octopus Week of Quarteira.

Second meeting of the CEPHS & CHEFS project in simultaneous with VIGO SEAFEST

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The second CEPHS & CHEFS coordination meeting was held on July 5 and 6, at the headquarters of the Porto de Vigo Fishermen’s Cooperative (ARVI), and the VIGO SEAFEST gastronomic festival. This meeting of co-ordination will discuss some of the tasks carried out at the time of future initiatives. Foram apresentados os avanços nas different tarefas of projeto that, for além da adaptação das receitas tradicionais, included avaliação das cadeias of value no comércio destas espécies, a criação de novos produtos of different countries and to integrated avaliação of the fishing sector.

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European project seeks to create new markets and add value to cephalopods

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The INTERREG project “Cephs and Chefs”, funded by European funds, aims to create new markets and add value to cephalopods (octopus, squid and cuttlefish) as well as to evaluate these resources in different regions of the “Atlantic Area” Portugal, France, the United Kingdom and Ireland) and to support transnational cooperation between these regions. The University of Aveiro (UA) is one of the partners. The project launch meeting took place last December 2017 in Galway, Ireland.

Link (portuguese): https://uaonline.ua.pt/pub/detail.asp?c=54376

Cephalopod cookery demonstration. Bay Coast Wild Atlantic Way Food Festival

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Sadie Davoren, Ronnie Counihan, Anne O Leary, Sally McKenna and John McKenna

A cephalopod cookery demonstration was presented by Sadie Davoren and Anne O’Leary on Thursday, 12th April 2018, as part of the Bay Coast Wild Atlantic Way Food Festival. The demonstration was hosted by Ronnie Counihan in the Renvyle House Hotel, in conjunction with Galway’s celebration as European Region of Gastronomy 2018. Elaine Donohue the Programme Co-ordinator for the Galway-West of Ireland designation highlighted how the demonstration reflected two of the themes of the bid book namely Education/ Health and Sustainability and Feeding of the Planet. The European Region of Gastronomy Platform works closely with education and knowledge institutions in the host regions and elsewhere to disseminate information about the importance of regional gastronomy in education. Similarly, the Platform aims to support smart strategies for sustainable and ethical tourism, as well as food and gastronomy practices with the aim to develop more environmentally, socially, culturally and economically sustainable food production and consumption.

A selection of octopus and squid dishes were cooked and served.
The central theme of the day was to introduce the audience to preparation and cooking of the fish. Emphasis was placed on the correct cooking method and times for each fish.
John and Sally Mc Kenna of Mc Kenna Guide https://www.guides.ie/who were in attendance and commended all aspects of the demonstration on social media. Both food writers supported the research proposed saying that “it was five years ahead of its time”, “We all need to eat Cephalopods”. John also endorsed our work at the after-dinner speech that night and spoke highly of G.M.I.T.s involvement with research and children’s education.

Octopus Carpaccio with dehydrated lemon Citrus Salad and Watercress Gel.

Octopus Terrine with Pickled Dillisk and Cucumber, Squid Ink crisp.

Seafood sharing plate: Pretzel coated squid, Pan-fried squid, Chilli Dressing, Lemon gel and Tzatziki dressing.

Crispy Calamari with pickled vegetables and Tzatziki dressing

Squid tagliatelle and Asian Broth