Goa Khabar: <\/strong>Goa\u2019s seafood restaurants need to use their primary resource, fish, sustainably and preserve the local ecosystem to prevent fish famine off the coastline, a phenomenon caused by overfishing, according to chef Abhishek Deshmane, who conducted a workshop \u2018Reimagined Coastal Food\u2019 on the second day of the ongoing Serendipity Arts Festival (SAF) 2023.<\/p>\n <\/p>\n Deshmane, an executive chef at the popular Slow Tide Restaurant, specialising in seafood in Anjuna, also spoke about the importance of utilising local and seasonal ingredients respectfully, as showcased through two dishes \u2013 Red Snapper Ceviche and Sasam Salad.<\/p>\n <\/p>\n \u201cRestaurateurs and stakeholders in the food and beverage industry should pay attention to local customs and traditions surrounding food and follow the local (sustainability) calendar. There is one particular calendar called \u2018Know Your Fish: Seafood Recommendations\u2019 that is a sustainable ocean-sensitive seafood calendar for the west coast of India,\u201d said Deshmane, who was a key facilitator at the workshop, which was a part of the Festival\u2019s culinary segment curated by Chef Thomas Zacharias and The Locavore Team.<\/p>\n <\/p>\n Deshmane stated that the fish breeding season coincides with the auspicious month of Shravan during the Goan monsoon season. As the consumption of non-vegetarian items is not recommended during this period, there is a shift within the restaurant industry to local vegetables and grains to accommodate religious sensibilities. Those who do not observe Shravan can opt for pickled or preserved fish, such as balch\u00e3o <\/em>(a pickling method introduced by the Portuguese during their colonial rule) and para<\/em> (a Goan spiced and pickled dried fish recipe), he said.<\/p>\n \u201cDuring the monsoons, vegetarian delicacies like yam and colocasia leaves (patrodo<\/em> in Konkani) are widely available, which can substitute fish in the menu till the fishing ban during the breeding season ends,\u201d said Deshmane.<\/p>\n <\/p>\n The fishing industry in Goa is booming, with the coastal state\u2019s seafood exports for the current financial year crossing Rs. 1,500 crore. With the demand increasing exponentially in recent times,<\/p>\n Siddharth Savkur, CEO of the Kamaxi Group, which runs the country\u2019s only culinary B-school, also emphasised that everyone in the restaurant and food and beverage industries should be educated about the importance of observing the fishing ban.<\/p>\n <\/p>\n \u201cRestaurants could use this period to showcase other meats and seasonal monsoon produce. They could also patronise small, traditional fishermen during this period. Though their haul is smaller, they offer varieties of small fish that are known to locals but go unnoticed by tourists,\u201d said Savkur.<\/p>\n <\/p>\n When it comes to sustainable fishing practices, Deshmane stated that while fishing farms would enable controlled breeding of red snapper or other fish, \u201cstrict regulations have to be implemented to ensure that fish are bred ethically and malpractices like chemical enhancement are eliminated.\u201d<\/p>\n Deshmane also drew parallels between Goa and Peru, due to a shared Iberian colonial heritage and spotlighted the association through the Red Snapper Ceviche dish that Deshmane prepared during the workshop.<\/p>\n <\/p>\n \u201cPeru and Goa share several similarities \u2013 both are former colonies, Spanish and Portuguese, respectively; they have good coastlines, similar climates and similar spicing practices due to the proximity of Spain and Portugal and the trade routes established during the Age of Discovery in the 15th<\/sup> century,\u201d said Deshmane.<\/p>\n <\/p>\n Deshmane\u2019s Sasam Salad highlighted the importance of eating seasonal produce due to its health benefits and cooling properties, which are now vital due to the changing climate. He also used\u00a0 cashews in the fish to promote the essence of Goa.<\/p>\n <\/p>\n The health benefits of consuming local seasonal produce were further underscored by Amey Naik, secretary of the National Restaurants Association of India – Goa Chapter.<\/p>\n <\/p>\n \u201cIn-season produce is fresher, harvested at the right time and naturally ripened, due to which it has more flavours and nutrients. It also supports our body’s natural nutritional needs as per the season and geographical location, ensuring we eat the best that the season offers. It also supports local farming,\u201d stated Naik.<\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" ~ Due to exponential demand for fish from Goan waters locally and internationally, Goa must promote sustainable fish farming and observe the annual fishing ban to avoid a fish famine. ~ Eating seasonal local produce has better nutritional value and health benefits. \u00a0 Goa Khabar: Goa\u2019s seafood restaurants need to use their primary […]<\/p>\n","protected":false},"author":25169,"featured_media":92030,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155,6],"tags":[3794],"class_list":["post-92029","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-155","category-6","tag-featured"],"read":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=\/wp\/v2\/posts\/92029","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=\/wp\/v2\/users\/25169"}],"replies":[{"embeddable":true,"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=92029"}],"version-history":[{"count":1,"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=\/wp\/v2\/posts\/92029\/revisions"}],"predecessor-version":[{"id":92031,"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=\/wp\/v2\/posts\/92029\/revisions\/92031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=\/wp\/v2\/media\/92030"}],"wp:attachment":[{"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=92029"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=92029"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.goakhabar.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=92029"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/goakhabar-com.preview.jikut.com\/wp-content\/uploads\/2023\/12\/08.12-279x300.jpg\")
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