Workshop first step for seafood campaign

Blue Food's overall goal is to increase the production and consumption of sustainable seafood in Sweden.A workshop at Sjömatsfrämjandet in Gothenburg in mid-April was the start of the work for a seafood campaign that will contribute to just that.

On April 16, Sjömatsfrämjandet hosted a workshop where the participants - partners in Blue Food - could attend a lecture by Blue Food PhD Elena Costa, cook together and discuss the basics of an upcoming seafood campaign.

The lunch menu included Wallenbergers of the sea with herring mince, mussels and sea lettuce and a variation on Tore Wretman's classic herring balls with corinth sauce. It was served with a salad of seaweed, cucumber, fennel and radish.

During the workshop, concepts such as health, sustainability and locality were discussed and will form the basis of the upcoming campaign.