The
Councilor for Economic Revitalization of the Salou City Council, Hèctor Maiquez, explained that "coinciding with the traditional fishing contest, a consolidated and classic event on our gastronomic agenda returns, with one of the most genuine products of Salou's seafood cuisine: the squid". Likewise, these days, the ninth in the most recent format, link "with our cultural legacy, because they coincide with the celebration of the Squid Fishing Contest," he noted.
Pep Moreno, Michelin Star and president of the Associació d'Empresaris d'Hostaleria de Salou (AEH), thanked all the participating restaurants for their involvement, and highlighted that "we are facing the most traditional days in Salou, since the Squid is a product that is very much ours in the city." In this sense, he recalled that "there are still fishermen who do a traditional fishing day around this mollusk."
For his part,
Ricard Gil, manager of the Covides wine cooperative, has defined the wines with which all the menus made with squid will be paired. These are three young wines of the year, from the DO Penedès: the white xarel·lo; Cabernet Sauvignon rosé; the red Cabernet Sauvingnon and the Cava brut nature. In addition, you can also taste Sea Wine.
Salou has become a gastronomic reference on the Costa Dorada, and even more so taking into account that visitors place gastronomy as one of the preferred motivations for visiting this tourist destination where many and varied styles of cuisine are represented for all tastes and for all pockets.
