Fish, as we all know, come in many different shapes and sizes and what to buy and how to prepare them is an art we seem to be losing as our lives speed up and we cook less.

These are issues that a new project which was inaugurated yesterday by Catalan President Artur Mas called the “Espai del Peix” aims to address in the traditional fishing port of Palamós on the Costa Brava. Housed in the same complex as the fishermans co-operative where fish are auctioned every day the boats go out, this new exhibition area is part museum, part kitchen and all about promoting the varied health benefits and ease of preparing fish dishes.

One idea is to invite top local chefs to explain their favourite fish recipes and actually get people involved in making them, especially targeting children who seem to feel increasingly alienated to this important and healthy food.

Regular demonstrations, tastings, conferences and kids days should help to raise awareness and get fish sales increasing again-a worthy and tasty cause, please go and visit!

Do your kids eat fish? Do you buy fresh fish? Any favourite recipes to pass on?

www.espaidelpeix.org

Posted via email from gironaJ

Held in Girona this year but alternating with Santiago de Compostela, this gastronomic event has taken off in a big way considering it is not hosted in a large city. This week’s tragic news of the death of Santi Santamaria, one of the top chefs in Spain ever since being the first in Catalonia to get 3 Michelin stars at the Raco de Can Fabes in 1994 is being remembered by his public. He would have been at the Fòrum to comment and encourage the amazing progress of all things gastronomic in Spain and in particular here in Catalonia.

There are stands selling everything from fresh sea urchins or organic steaks delivered to your home as well as information on healthy diets. A perfect place to find products with a coveted local quality certificate and of course tasting the wide selection of foods on offer chased down with wines and cavas from all over Spain. The best part of the Fòrum are the dozens of workshops where you can learn about certain types of cooking and their preparation. There are general talks like blue fish from the Mediterranean and how to cook them or you can learn from top celebrity chefs like Charlie Trotter from Chicago who is here giving a masterclass.

Local boy Ferran Adria (El Bulli) is giving a presentation, the Roca brothers(El Celler de Can Roca) are here of course this being their home town as well as French and Japanese chefs to dazzle us with their skills and tastes.

If you have a chance to attend, the feast will continue until the 23rd of february.

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The days have warmed up considerably recently and while on a bike ride it was noticable how colour is returning to the countryside.

Almonds, cherries, plum and peach are all in flower now so there is a wonderful scent in the air as well as a visual treat when venturing into the country. Olive trees bared of fruit and the ground swept below their branches after their recent harvest, vines pruned and waiting for the new growth to begin, bees buzzing in the fruit trees, this all adds up to a time where spring is getting close.

Of course, not everything is perfect, bee populations are severely reduced, as elsewhere in the world, and there may be a few late frosts to stop the blossoms, and rain is always needed in this parched land, but overall there is no stopping nature taking its course and the growing cycle starting again.

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With recent temperatures down to -7ªC at night and about the same in positive during the day, thoughts turn to keeping warm, and eating big meals is one very pleasant way to do it.

The tradition of big breakfasts here in Catalunya really started with hunters who, after a cold night stalking (or being stalked) by wild boar, needed something substantial to get them feeling warm and sociable again. So various restaurants in the countryside specialize in foods which one would not normally associate with the western concept of breakfast.

How about starting around 9am with a glass of red wine and some olives and pickled cauliflower, and then moving into the room where an open fire with hot coals on a grill for preparing your own toasted bread is the next step. Once you have the toast made, then of course it’s time to apply garlic, squeezed tomato and olive oil to it as this is the base for the meal. After this you go to the buffet counter to choose the meat you want. The choice varies from sausages, chicken, lamb chops and pig trotters to salted fish and, of course, steak. Everyone prepares their own meat so that they can choose exactly how rare or well done they like it. Once cooked to perfection, the meat is piled on the plate with the toast and a dab of “all-i-oli” (garlic mayonnaise). With a full glass of wine, it is time to begin the feast which is breakfast!

This meal is not everyones idea of a good start to the day, especially since afterwards the last thing you feel like doing is working, but it is a delicious way to spend a few hours out of the cold winter chill and certainly eliminates the need to think about another meal for a good few hours.

Posted via email from gironaJ

Posted via email from Discover Girona

The last few days have been full of tension here in Catalonia as long awaited events have been resolved, one via the ballot box and the other on the sports field. 

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It's time for another World Press Photo exhibition which I saw in London last week and is already here in Barcelona until the 9th of December at the CCCB. There are some amazing pictures reflecting many of the "hot spots" from around the world in 2009. As always this exhibition is not for the squeamish, but then they only reflect the world we live in, unfortunately.

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Another part of the festivities during the week long celebrations of Girona's patron saint Sant Narcis are various exhibitions of castellers. These are teams from different towns of Catalonia that "compete" in the building of human castles in the air. It all starts with a base of big beefy men dressed in their white canvas pants with a big black sash around their waists and usually coloured shirt and a scarf on their heads. From this solid base several more layers are added progressively and can get as high as 9 or 10 people with each layer perched on the shoulders of the one below. Usually as the castle gets higher the size of the people climbing gets smaller with only young children used in the final assault of the top where they have to stay still and raise one arm above their head to claim the completed castle and then come down again in reverse order without the whole edifice collapsing. 

Posted via email from Discover Girona

Girona is in full "fiesta" mode! The patron saint of Girona is Saint Narcis and to celebrate there are multiple events held all over town for the next week. The inaugural ceremony takes place in front of the Town Hall with the dancing of the giants, music and a few speeches. The giants are legendary figures from Gironas past such as King Carlemany and Queen Anna of Gironella who dance together surrounded by their loyal subjects.

Posted via email from gironaJ