Vigo, December 3rd 2024- Pereira Productos del Mar launches a new edition of its traditional recipe book ‘Cocina de Abordo’, which this year celebrates a double milestone: the 19th edition of the recipe book and commemorates the 70th anniversary of the founding of the Pereira Group in Vigo, which will take place in 2025. Entitled ‘From Vigo to the world’, this recipe book pays tribute to the city of Vigo, its seafaring history and its global influence as an epicenter of the fishing industry, gastronomy and art.

‘Since we started 70 years ago in Vigo, we have been committed to sharing the best flavors of the sea with the world. This recipe book is a tribute to our city, to the Vigo neighborhood of Berbés where the company was born, to its fishing, gastronomic and cultural tradition and to the generations that have made Vigo an international benchmark in the sea and cuisine’, says Ruy Andrade.

Chefs Rafa Centeno and Inés Abril, authors of the recipes for the new edition of the event

Galician chefs Rafa Centeno and Inés Abril from the first Michelin Star restaurant in Vigo, Maruja Limón, have designed the recipes for this edition. Both are leading figures in Galician haute cuisine and have created a selection of dishes that combine tradition and innovation, using star products such as octopus, hake, squid, monkfish, red mullet and prawn tails, essential in the region's seafood diet.

Both are committed in their cuisine to innovative techniques such as ultra-freeze at 60 minus degrees, thus guaranteeing the quality in the treatment of the fish in terms of food safety. They have worked with scientists from the Cualifish group at the Institute of Food and Nutrition Science and Technology (ICTAN) of the Spanish National Research Council (CSIC) and know that the loss of quality is negligible if the process is correct. Quality has many different dimensions and one of them is food safety, and deep-freezing is a way to achieve excellence.

‘Gastronomy is a way of telling our story, and this recipe book reflects perfectly how to share our seafood tradition with present and future generations. Pereira's frozen seafood products are an example of respect for the origin, essential to create quality recipes that combine tradition and innovation. It has been a real pleasure to collaborate with Pereira in this special celebration for Vigo, highlighting its seven decades of commitment to the sea and our city’, says Rafa Centeno.

The recipe book, which includes 12 exclusive recipes, is divided into three thematic blocks that reflect the essence of Vigo:

·        Vigo is fishing: Dishes inspired by the richness of the estuary and its role as the world's pantry.

·        Vigo is gastronomy: A fusion of tradition and modernity that highlights the excellence of seafood.

·        Vigo is culture: Recipes that connect cuisine with the city's influence in cinema, music and literature.

The official presentation of the recipe book took place in a special event held aboard a ship of the company ‘Argos Cíes’ in the Vigo estuary, an incomparable setting that symbolizes Pereira's union with the sea. During the event, Rafa Centeno and Inés Abril cooked live and offered an exclusive taste to the guests, who were able to enjoy the flavors that represent this edition. The chefs were accompanied by Óscar Fernández Pena, a ship's cook who collaborated in the presentation and highlighted the important work they carry out in the day-to-day life of a fishing boat.

12 recipes for 12 months

The dishes that make up this year's recipe book are: Vigo fish:

·        JANUARY - Prawn tails in an herb and avocado salad

·        FEBRUARY - Seafood soup

·        MARCH - Squid in tempura and lime and parsley emulsion

·        APRIL - Fried hake, pickles and mustard Gastronomic Vigo:

·        MAY - Monkfish dressed in a vinaigrette of faba beans

·        JUNE - Hake with wild asparagus and clams

·        JULY - Prawn tails with garlic 2.0

·        AUGUST - Octopus in a sweet potato ceviche style sauce Cultural Vigo:

·        SEPTEMBER - Open corn and octopus’s pie

·        OCTOBER - Caldeirada of monkfish

·        NOVEMBER - Red mullet with seasoned citrus broken potatoes

·        DECEMBER - Grilled squid, ink emulsion and pepper juice