Introduction
On June 26th, Huerto Roma Verde in Mexico City hosted the first edition of the Sustainable Seas and Cuisine Month, an event organized by the #PescaConFuturo movement to foster critical analysis on the future of fishing and aquaculture in Mexico.
Conversations for Rethinking Fishing
The event kicked off with four conversations offering diverse perspectives on the challenges and opportunities of sustainable fishing. Citlali Gómez Lepe initiated the day by discussing the history and objectives of #PescaConFuturo, detailing strategies to connect responsible producers with end consumers.
Fernando Martínez Zavala emphasized the importance of integrating sustainable Mexican seafood into restaurant menus, stressing the need to provide verified information to diners.
Érica Valencia proposed reflection on the link between cities and territory, arguing for a more conscious relationship with nature that includes regenerative practices. The closing panel, moderated by Fuensanta Cue, brought together Claudio Poblete, Pablo Usobiaga, and José Jarero to share experiences in managing sustainable restaurants and discuss business models that incorporate responsible practices into daily operations.
Tastings with Sustainable Origins
Among the parallel activities, a tasting of oysters from Sol Azul distributed by El Sargazo, paired with canned wines from Lataland, allowed attendees to learn about the quality and origin of Mexican products from environmentally committed fisheries.
Throughout the afternoon and evening, M restaurant within Huerto Roma Verde hosted three culinary experiences with a fundraising focus to support responsible fishing projects. Each service was led by #PescaConFuturo ambassador chefs who created multi-course menus using Mexican species of sustainable origin, including kampachi, manila clams, soft crab, trout, and farmed totoaba.
- Josefina López and Emmanuel Zuñiga presented dishes like clam chowder-style soup and manila clams with saffron and jamón serrano.
- Andrea Sayeg and Billy Maldonado offered dishes such as crab tostada with fermented corn and chile, along with marinated trout with anise tamal.
- Ana María Arroyo and Carlos Galán served dishes with farmed totoaba, verdillo, and oysters, accompanied by wine pairings from Santo Tomás.
The Role of COMEPESCA and the Blue Economy
The event was supported by COMEPESCA, the Mexican Council for the Promotion of Fisheries and Aquaculture Products, an organization that has been working for over 20 years to promote fishing and aquaculture as sustainable development drivers. Through initiatives like #PescaConFuturo, COMEPESCA aims to strengthen the link between fishing communities, scientific research, and responsible markets, fostering informed consumption and the conservation of aquatic biodiversity in Mexico.
Key Questions and Answers
- What is the Sustainable Seas and Cuisine Month? It’s an event organized by #PescaConFuturo to analyze the future of fishing and aquaculture in Mexico.
- Who were the key speakers at Huerto Roma Verde? Speakers included Citlali Gómez Lepe, Fernando Martínez Zavala, Érica Valencia, Claudio Poblete, Pablo Usobiaga, and José Jarero.
- What activities took place during the event? Activities included conversations on sustainable fishing, tastings of sustainably-sourced seafood, and culinary experiences led by ambassador chefs.
- What is the role of COMEPESCA in this event? COMEPESCA supported the event and works to promote sustainable fishing and aquaculture in Mexico through initiatives like #PescaConFuturo.
