Written by IIS Isa Conti Eller Vainicher
How can traditional knowledge, culinary skills and innovation contribute to preserving the maritime heritage of coastal communities?
In the latest BlueOcean activity, we explore the world of seafood processing through the experience of Chef Manuel Lazzaro, focusing on the knowledge and practices that connect the sea, local products and gastronomy.
From the selection of the raw material to its preparation and transformation, seafood processing is much more than a culinary technique. It is a process in which experience, craftsmanship and respect for the product come together.
The knowledge of how to handle and prepare fish is closely connected to the identity of coastal communities. Passed down through generations, these skills represent an important part of their intangible cultural heritage and contribute to keeping local traditions alive.
At the same time, today’s chefs have the opportunity to combine this heritage with new approaches, techniques and ideas, creating a dialogue between tradition and innovation.
💙 This is one of the key messages of BlueOcean: protecting our marine heritage also means recognising the value of the people, knowledge and skills that have developed around the sea.
By documenting experiences such as this interview, sharing traditional knowledge and encouraging young people to discover the cultural and professional opportunities connected to the marine sector, we can contribute to building a more sustainable future for our coastal communities.
🌊 The sea provides the resources. People preserve the knowledge. Innovation can help carry it into the future.