Government strengthens the local fish promotion with a recipe book dedicated to Mallorca’s sardine

The Regional Ministry of Agriculture, Fisheries and the Natural Environment is promoting the initiative to encourage consumption of this high-quality local product among the population and to strengthen ties with the fishing sector and local shops.

The Regional Ministry of Agriculture, Fisheries and the Natural Environment carried out today, Wednesday, July 8th, a campaign to distribute the recipe book The Mallorca Sardine: An Unknown Treasure to fishmongers across Mallorca, with the aim of continuing to promote the consumption of local fish and bringing this product closer to the public through local commerce. The event was attended by the Regional Minister of Agriculture, Fisheries and the Natural Environment, Joan Simonet; the Director General of Agri-Food Quality and Local Product, Joan Llabrés; and the Director General of Fisheries, Antoni M. Grau.

The initiative included two symbolic visits to establishments on the island: El Puerto de Marcos fishmonger’s in Son Ferriol and Ciutat fishmonger’s in Palma. The material will also be sent to the rest of the fishmongers in Mallorca, with the aim of broadening the reach of the initiative and making it easier for the recipes to reach homes across the island.

During the delivery of the recipe book, the minister stressed that “the sardine is a high-quality product that often does not receive the recognition it deserves, but which forms part of our gastronomic identity and the Mediterranean diet.” Simonet added that “with this type of initiative, we not only bring local products closer to the public, but also provide direct support to the fishing sector and strengthen the role of fishmongers as key spaces for promoting fresh, high-quality products.”

For his part, the Director General of Agri-Food Quality and Local Product, Joan Llabrés, emphasised that “the recipe book is a very useful tool for highlighting the value of a product such as the sardine, which is high-quality, accessible and has great gastronomic potential.” Llabrés also underlined that “the promotion of local products depends on constant collaboration with local stakeholders, from the fishing sector to distribution and the restaurant industry.”

The recipe book, produced in collaboration with the School of Hospitality of the Balearic Islands (EHIB), includes traditional recipes and modern culinary proposals with the sardine as the main ingredient. The publication features preparations ranging from more traditional recipes to innovative dishes, with the aim of showcasing the versatility of this oily fish and encouraging its consumption in different culinary contexts.

With this initiative, the Government continues to demonstrate its commitment to promoting local fish and seasonal products. It also highlights the importance of the fishing sector and local commerce in the Balearic Islands, within the framework of a broader strategy to support local products as a pillar of sustainability, identity and the economy of the region.