This initiative represents an important step toward strengthening the presence of the fish produced by HAPO’s Members, while also marking a collaboration between two key organizations representing Greek aquaculture and tourism. It demonstrates in practice that the two sectors coexist harmoniously.
During the first two-day training program, “Fin to Gill – Utilizing the Whole Fish,” 50 professional chefs from across the country had the opportunity to become familiar with best practices for proper fish utilization and with innovative recipes. They also learned about techniques that help reduce waste, discovering how every part of the fish can be transformed into a key element of a creative dish.
Through these educational activities, the role of Greece’s marine primary production and the value of fresh farmed fish as a high-quality raw material are highlighted. At the same time, the collaboration with SETE adds credibility and trust to the entire training process.
