On Saturday, July 27, at the Versiliana in Pietrasanta, the talk about “The Seasonality of Fish in Tuscany” looked at how not only fruit and vegetables but also fish could be considered seasonal. The event also discussed the Region of Tuscany’s work – thanks to funds from the European Union – dedicated to fish (FEAMP), which for several years as carried out information campaigns to spread awareness about fish both locally and on a more general level. The aim is to provide a contribution to the knowledge about the sea’s fragile environment and its resources.
It is very important to dedicate attention to the promotion of local fish and sustainability, moving the focus away from overly-fished varieties and towards others like the so-called “forgotten fish” that can still be consumed. We must think of both protecting their ecosystem and ensuring their survival and the methods with which they are caught. We cannot forget the benefits from an environmental point of view, like lowering the threshold of pollution that comes with transporting fish, as well as a cultural perspective, with the protection of local culinary traditions that favour recovering local varieties.
It is within this context that we must rediscover “the forgotten fish,” an immense help for our health since eating this type of fish diversifies the adequate supply of fatty acids omega 3 and omega 6. This goes hand-in-hand with respect for the environment because it incentivizes the use of species that go against the trend of globalization and selling products that come from afar. Another form of valorization is possible through the creation of connections between Tuscan wine and olive oil, which can naturally drive fish, alongside cooking shows that demonstrate how to cook local, seasonal fish chosen from the “Calendar of Tuscan fish” and tastings of Tuscan products.