Aquaculture in Spain, a step forward in food sovereignty

Seafood

Spain

Published Sep 9, 2022

Tridge summary

It was not invented by us, but by our ancestors. Aquaculture has been very present in humanity since time immemorial, and with it the food sovereignty of the territory where it was found was sought. It was necessary to take into account that obtaining food from the sea, almost always far away, had its complexity, and its cultivation provided them with a certain independence. The barbarian invasions ended this practice and took us back to dark times.

Original content

In any case, today it continues to be well established and thanks to it we can obtain fresh fish at all times, locally and with all the guarantees of quality and respect for the environment. The gastronomic historian and teaching chef Rosa Tovar has it very clear: “I think that history always comes back. The fish cultures of Roman origin were destroyed by the barbarian invasions, but were preserved in the Eastern Roman Empire, from where, through the Mediterranean, they returned to all of Europe from the 9th century. And in Europe it continues. In Spain it is a consolidated industry that, in the words of biologist José Luis Guersi, “contributes to the creation of new, more qualified jobs, also to tourism and local gastronomy, with a high cultural component and knowledge of the environment. On the other hand, it is an important driving force in the field of research, technological development and innovation”. Looking back, aquaculture is a fishing and farming technique that has ...

Source: Qcom.es