7th Meeting of the Seas
Tenerife | JUNE 29th - JULY 2nd 2025
The sixth edition of the Meeting of the Seas addressed the urgent need to increase fish consumption rates to reconnect humans with the ocean and help improve their physical and mental health. It also discussed how and to what extent we should protect the oceans. Three intense days of debates and different points of view, with sometimes very different positions between science and fishing, giving the congress a multifaceted view of the oceans and their future.
From Tenerife to Santa Uxía de Ribeira
The documentary 'From Tenerife to Santa Uxía de Ribeira: 945 nautical miles of collaboration', shows the trip that cooks and fishermen from Tenerife made to learn about the work they do in Galicia with artisanal fishing. The objective? To help the island's fishermen to improve their way of extracting, treating and marketing fish and also their way of relating to cooks.
News
News
Tenerife learns how to treat fish from Galicia
Local fishermen and chefs went to the estuaries of Arosa and Vigo to understand the excellent Galician treatment of fish. A documentary film has been made of this trip, promoted by Encuentro de los Mares.
News
The cuisine of the Tyrrhenian Sea
Chef Gianfranco Pascucci recreates the environmental threats to his beloved Tyrrhenian Sea on his plate.
News
"We need to make consumers fall in love with fish again"
The round table on "The challenge of increasing fish consumption" stressed the importance of communication and training to encourage young people and hotel and catering professionals to eat seafood.
Programa
From Tenerife - GMT Timezone
Popular fair
Popular fair Meeting of the Seas
Meeting of the seas opens up to Tenerife with this popular event.
Presentation
GastroBio project: A sea of knowledge
Rafa Zafra
Chef at Estimar (Barcelona, Spain)
Arnau Subías
Scientific Director of GastroBio (Barcelona, Spain)
Presentation
Red ochre and shells: a 250,000-year journey through human history
Carlos Duarte
Professor of Marine Sciences at the King Abdullah University of Science and Technology Kaust (Saudi Arabia)
Presentation
Opening ceremony
The congress that brings together science, gastronomy and fishing.
Presentation
Water: XXI century
Ángel León
Chef at Aponiente*** (Puerto de Santa María, Cádiz, Spain)
Presentation
Blue food, environment and sovereignty
Árni M. Mathiesen
Senior Advisor, Iceland Ocean Cluster
Presentation
From 'terroir' to 'marroir': a tribute to the family and the local fishermen
Pino Cuttaia
Chef at La Madia** (Licata, Sicily, Italy)
Presentation
Three major problems facing the oceans and their solutions
Daniel Pauly
Prinicipal investigator of the Sea Around Us initiative at the University of British Columbia (Vancouver, Canadá)
Presentation
Seasonal and local products at Cocina Hermanos Torres
Javier y Sergio Torres
Chefs at Cocina Hermanos Torres*** (Barcelona, Spain)
Talk
Fish men. The secrets of the great ocean crossings.
Christian Jongeneel
Promoter of Brazadas Solidarias (Málaga, Spain)
Presentation
Coastal cuisine, how the restaurant adapts to what the sea gives us.
Álvaro Garrido
Chef at Mina* (Bilbao, Spain)
Presentation
The nutritional benefits of seafood
Carrie Ruxton
Dietitian, Nutrition Communications. Member of the Scottish Food Advisory Committee (Edinburgh, Scotland, UK)
Presentation
Living without refrigeration, immediacy in fish consumption: kinilaws
Chele González
Chef at Gallery by Chele (Manila, Philippines)
Presentation
How sustainable practices build better brands
Courtney Nichols Gould
Successful entrepreneur, co-founder of NewAtlantis Labs and SmartyPants Vitamins
Presentation
Working with sustainable products from the Norwegian Sea
Ola Klepp
Chef at K2* (Stavanger, Norway)
Presentation
The best recipe for healthy ageing: the Atlantic diet
Rosaura Leis
President of the Scientific Committee of the Atlantic Diet Foundation (Santiago de Compostela, Spain)
Talk
Reconciling a healthy diet for people and the planet
Carlos Duarte
Professor of Marine Sciences at the King Abdullah University of Science and Technology Kaust (Saudi Arabia)
Benjamín Lana
General Manager of Vocento Gastronomía
Presentation
The northernmost battle in the world
Alberto Lozano
Chef at Huset (Svalbard, Longyearbyen, Norway)
Presentation
Seafood consumption. Debunking the myths
Javier Garat
Secretary General of CEPESCA
Round table
The challenge of increasing fish consumption
Nacho Solana
Chef at Solana* (Ampuero, Cantabria, Spain)
José Álvarez
Chef at La Costa* (El Ejido, Almería, Spain)
Antonio Nieto
Manager of Pesca España
Presentation
Plastic sea. Cooking the sea at different depths
Gianfranco Pascucci
Chef at Pascucci al Porticciolo* (Fiumicino, Rome, Italy)
Presentation
Refining the marine enzyme process
Diego Schattenhofer
Chef at Taste 1973* (Arona, Tenerife, Spain)
Jesús Arrieta
Scientist at the Canary Islands' Oceanographic centre IEO-CSIC (Santa Cruz de Tenerife, Spain)
Round table
From Tenerife to Santa Uxía de Ribeira: 945 miles of cooperation
Roberto Rodríguez Prieto
Manager of Artesáns da Pesca (La Coruña, Spain)
Pepe Solla
Chef at Cosa Solla* (Poio, Pontevedra)
Partners
Organizer
Main Sponsor
Official Hotel
Official Supplier
Sponsors
Collaborators
