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oct.-nov. 2015
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production, with approximately 363 tons
per year, 6% of the total on a continental
basis. But if we break down this figure
caught between real and aquaculture,
we note that the fishing covers about
200 thousand tons, plus the steady
decline year on year, while the second
represents about 163 thousand tons and
grows progressively with the increase
of farms fish both offshore and in the
inland waters.
RESTAURANTS, TRATTORIAS, SUSHI
BAR, the last to arrive, the lobster bar
with an offer of dishes all focused on
lobster breeding of North American
origin. And then a new wave of local
multifunctional able to encompass
many “nature” of the fish market,
the fish market for the purchase and
home preparation, to take away, for
consumption on site, also using fast
food, or with criteria more orthodox
and traditional restaurant “classic”, also
on the side of the format, the world of
eating out dedicated to fish showed clear
signs of innovation.
Given the legacy of the past, checkered
tablecloths, lamps nautical inspiration,
the nets on the walls and the bulk white
wine served in carafe, the new premises
dedicated to fish have taken over a more
cosmopolitan image that breaks classical
schemes and revives the tradition of
Italian seafood through a contemporary
visual language in terms of materials
and shapes.
“We gave our own interpretation to the
fish market - says Marco Vaiani, one of
the owners of Pesce Baracca, recently
opened in Forte dei Marmi, which
summarizes clearly this new Italian
fisheries wave - making four souls in a
single block that rotate with each other
and constantly changing. Fish shop
open in the morning, food and street
food for lunch and dinner, where to eat
in a fast and simple fries, tapas, and
original combinations devised by the
kitchen, which can vary according to
time and available products. And finally
the restaurants that permits to their
customers to choose the fish directly
from the bench and do cooking in the
kitchen.”
To make this explosion of the offer
corresponds to a good profitability of
the premises involved, Vaiani urges
Italian restaurateurs to respect the raw
material and to make an effort to serve
quality seafood to its customers. “My
family - he concludes – it’s in this world
from 40 years, from my father I realized
that quality, simplicity and ability to
listen to the customers are key to the
success of a restaurant. No shortcuts or
compromises, for any restaurant, from
the pizzeria to the prestigious ones”.
SPEAK THE SUPPLIERS. “For our group
- says Gino Stanghellini of Noriberica,
Spanish company specialized in offshore
fishing and marketing - the Italian
market represents approximately 50%
of the total turnover of over 50 million
euro. In Italy we serve three sales
channels: the retail, foodservice and
wholesalers, with a quote more or less
similar to their other. I must say that in
recent years we have seen a constant
evolution of the market, in terms of
operators, with emerging countries
that have entered, attention to quality
and more attention from customers.
Today, the major companies operating
in the fish market have all the quality
certifications and respond to requests
more flexibly and timely: just look at
the lowest unit level with which we
approach the Italian market. Until a few
years ago, our fish products were sold in
packs of 10 kilograms, today we make
even 3 kilograms packs, for a market
that became more fragmented, more
skilled and more competitive.”
THE FROZEN’S ATOUT. Agrees with
this vision Luca Panzarasa of Mitabc,
brokerage agency that deals with
frozen from all over the world: “The
international fish market has become
more selective in recent years, with
new operators that have sprung up in
emerging countries and with a drop in
raw material available which is visible
to all. It’s obvious that, companies with
a professionalism consolidated through
time, can ensure quality and important
aspects such as order traceability, to
the benefit of the consumer safety.
Regarding Italy, we see a strong increase
in sales of frozen food in all its branches
and products, to satisfy a growing
demand. The frozen on his side has a
more acceptable price and allows strong
guarantees from the point of view of the
quality and origin of the fish.”
The numbers of the world
market
The world consumption of fish
products grows. Global fish production
is estimated at 160 million tons and
consumption, according to FAO data,
grew steadily by 3.2% since 1950,
despite a corresponding increase in the
population, year by year, of about half,
by 1.6%. Today every inhabitant of the
planet consumes 19.2 kg / year, with a
growing value trend that by prediction
of the experts will continue for long
time. If the fish resources depletion
in the seas and oceans continues
inexorably, and catches are stable since
a few years around 92 million tons, is
the aquaculture which is the locomotive
of the entire sector in a global scale,
as it grows by about 8% a year and has
reached 67 million tons. Of these, 62%
is produced in China, while with the
36% of global fish imports, for a value
of more than 47 billion euro in total,
Europe is the first global market for fish
products.
Pesce Baracca innovates the
maritime tradition
New restaurant opened on the pier
of Forte dei Marmi, Pesce Baracca is
structured on 400 square meters and it
has 200 seats. Marbles (in honor of the
nearby Carrara), two-tone tiles, windows
and aquariums to keep the fish and a
wide range of sits, from sofas to the
stools counter, to meet all the customers
and their needs, from classic sea meal,
up to a fast food-based fish.
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