AZTI Arrantza muestra la situación en 2010 de los recursos pesqueros de mayor interés para la flota vasca y las recomendaciones científicas de gestión para el año 2011. La información aquí presentada resume el proceso de generación y provisión de los criterios científicos para la gestión de pesquerías, en los que participa AZTI-Tecnalia en cooperación con otros equipos internacionales de investigación.

Este trabajo es resultado de la contribución de personal investigador (científicos, analistas, muestreadores, observadores a bordo de la flota, etc) y, de forma especialmente relevante, de la colaboración imprescindible del sector pesquero; la información que aporta directamente el sector constituye uno de los principales pilares sobre la que se asientan las evaluaciones científicas de los recursos. Es de justicia mencionar que, por lo que respecta al sector pesquero vasco, su implicación y su apoyo a las labores que realiza AZTI-Tecnalia ha sido y continúa siendo ejemplar, sea facilitando embarques a bordo de sus buques, sea aportando las estadísticas pesqueras básicas que le son requeridas (capturas, esfuerzo pesquero) o facilitando las labores de obtención de muestras y datos biológicos.

Situación de la pesquería 2010

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Los próximos días 23 y 24 de febrero tendrá lugar, en la cocina experimental de AZTI-Tecnalia (sede de la Unidad de Investigación Alimentaria, en Derio), el curso "Principios Básicos para la creación de texturas en cocina: espumas y emulsiones".

Integrado dentro de la oferta formativa que el Basque Culinary Center  ha diseñado para la industria alimentaria, la investigadora de AZTI-Tecnalia, Esther San Martín, y el Jefe de Proyectos Creativos del Restaurante Mugaritz, Oswaldo Oliva, serán los encargados de impartir esta formación.

A través de un enfoque fundamentalmente práctico, el curso permitirá a los asistentes comprender el funcionamiento de los sistemas dispersos (espumas y emulsiones) y de los compuestos implicados en su formación. Así mismo, se trabajarán los conceptos relacionados (elección del emulgente o agente espumante, estabilidad de las emulsiones y espumas, etc) y se iniciarán en el desarrollo de nuevos productos.

Estrecha colaboración con el Basque Culinary Center

AZTI-Tecnalia forma parte del Patronato del Basque Culinary Center, un centro que impulsará la creación de una infraestructura de formación, investigación e innovación dirigida al desarrollo del sector gastronómico, hostelero y alimentario, que generará un desarrollo sostenible en cultura gastronómica, educación alimentaria y tendencias de la alimentación.

AZTI-Tecnalia y el Basque Culinary Center desarrollarán proyectos de investigación,  nuevos contenidos formativos e investigación culinaria.

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(2 February 2011. Derio) The AZTI-Tecnalia technology centre, specialised in marine and foodstuff research, and the UPV/EHU-University of the Basque Country have succeeded in genetically identifying the Bay of Biscay anchovy. This development means that the anchovy can be distinguished from specimens coming from other places, when it is made available for fresh as well as semi-preserved consumption.  This piece of information is important bearing in mind that in 2010 83% of the semi-preserved anchovy sold in Spain came from external fishing grounds and that, in this context, semi-preserved anchovy from the Cantabrian Sea has on occasions fetched a price that is 40 times higher than that of the fresh product. So genetic analysis is crucial for enabling the traceability of Bay of Biscay anchovy to be established. It will allow consumers to know whether they are actually buying Bay of Biscay anchovy, and prevent possible fraud regarding the origin of the product. This research project is funded by the department for the Environment, Spatial Planning, Agriculture and Fisheries, and the department for Industry, Innovation, Trade and Tourism of the Government of the Basque Autonomous Community (region), as well as by the Spanish National Institute for Agricultural Research (INIA).

Genetic analysis is the best identification method, since anchovies belonging to the same species are morphologically identical, and that is why Cantabrian anchovies cannot be distinguished on the basis of their external appearance from those of other origins. To conduct this piece of research the scientists from AZTI-Tecnalia and the UPV-EHU analysed over 3,000 specimens, both young and adult of the European anchovy (Engraulis encrasicolus) from the Bay of Biscay, the North Sea, the Adriatic, western Mediterranean, coast of Cadiz, coast of Portugal and South Africa. The researchers managed to differentiate conclusively between anchovy caught in the European Atlantic Arc, the Cantabrian coast and the Mediterranean.

No morphological differences

There are no morphological differences among the various European anchovy populations, since they belong to the same species. This has prompted researchers from AZTI-Tecnalia and the UPV/EHU to develop a DNA-based molecular analysis methodology. 

This analysis allows the species and its geographical origin to be determined even if the fish has been processed.  So it is a tool that can contribute towards guaranteeing the quality of fish products, no matter whether they are fresh or canned, and of fish by-products.

Identifying anchovy from the Cantabrian sea

The geographical identification of the anchovy ensures the traceability and quality of this fish. At the same time it establishes its quality in the eyes of consumers, and allows the Cantabrian fishing sector to give one of its star products added value.

Despite the fact that the anchovy fishing grounds were re-opened last year in the Bay of Biscay, 83% of the semi-preserved anchovy currently sold in Spain comes from external fishing grounds, according to data from the Spanish National Association of Canned Fish and Shellfish Producers (Anfaco).  The imports come mainly from Italy, Morocco, Argentina, France and Croatia.

The semi-preserved anchovy is a product with great added value. While the average fish market price of fresh Cantabrian anchovy was 2.72 euros per kilo last year, semi-preserved anchovy with olive oil can fetch 40 euros per 350 g of anchovy.

A highly valued product

The ultimate recipient of this research is the consumer, who sets great store by Cantabrian anchovy eaten fresh or tinned. It is an anchovy whose sensory characteristics include firmness and a slightly bitter taste; these qualities are much appreciated by its consumers who are perfectly entitled to know the origin of the fish they are eating.

But citizens not only value the culinary qualities of anchovy from the Cantabrian sea, they also attach a lot of importance to the fact that it is a fish that is caught in a way that is environmentally sustainable. The fishing gear used in catching it respects the marine environment and the other species. So the ecological factor is also of great interest in establishing the origin of the anchovy.

The identification method developed by AZTI-Tecnalia and the Department of Genetics, Physical Anthropology and Animal Physiology of the UPV/EHU is an indispensable tool for detecting scams in commercial names that could mislead the consumer.

AZTI-Tecnalia. Top research centre in marine and foodstuff research

AZTI-Tecnalia, a top technology centre in marine and foodstuff research, is part of the Tecnalia Technology Corporation along with NEIKER-Tecnalia and Tecnalia Research & Innovation. Tecnalia is a multidisciplinary, private and independent corporation that contributes to the development of the economic and social environment through the use and encouragement of technological innovation. 53% of its income comes from the activity developed for large companies and innovative SMEs, which obtain from Tecnalia services and products that are reflected in their business results and in the well-being of society as a whole.

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 (25 January, 2011. Derio) The AZTI-Tecnalia technology centre, which specialises in marine and food research, has recently signed a collaboration agreement with the Norwegian Institute for Fisheries and Aquaculture Research SINTEF, which will reinforce the lines of research of the two organisations in the area of fishing technologies, aquaculture and foodstuff processing.  The agreement sets out to explore the potential of sustainable marine resources in order to improve life quality as well as conduct scientific and industrial research geared towards the practice and the training of professionals. The agreement was signed by AZTI-Tecnalia's Marketing Director, Adolfo Uriarte, and the CEO of SINTEF-Fisheries and Aquaculture, Karl A. Almas.

The two centres have been collaborating for over 10 years in various marine research projects and run an exchange programme for scientists during the training periods of these professionals. With this new agreement AZTI-Tecnalia and SINTEF will be deepening their relations in order to take advantage of all their experience, infrastructure and human capital to invest them in the exploration of sustainable marine resources.

Both organisations enjoy recognised international prestige in research of the sea and its resources, and regard collaboration as essential in certain strategic research areas. The agreement signed opens up good opportunities to work together on the most important maritime forums and to contribute towards providing European maritime research with a focus.

SINTEF-Fisheries and Aquaculture

SINTEF Fisheries and Aquaculture is one of the 12 institutes in the SINTEF Group and works in the field of the use of renewable marine resources. The institute contributes towards seeking solutions throughout the value chain, from biological and marine production, aquaculture and fishing to transformation and distribution. Its clients include private companies and public administrations in Norway, the European Union as well as the United Nations, among others. Over 80% of its revenue comes from research contracts mainly for industry. The institute has over 120 employees from over 17 countries.

AZTI-Tecnalia, top research centre in marine and foodstuff research

AZTI-Tecnalia, the expert technology centre in Marine and Foodstuff Research, is a Foundation whose aim is social development and enhancement of competitiveness in its sectors of action, the sea and foodstuffs, by means of research and technological innovation. Its staff is made up of a multidisciplinary team of professionals and is organised into two units: Marine Research and Foodstuff Research, with the assistance of analysis and testing services and the sampling area. In 2011 it comprises over 220 people. AZTI-Tecnalia is part of the Tecnalia Technology Corporation, along with NEIKER-Tecnalia and Tecnalia Research & Innovation.

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