From 17 to 21 October at Host, the Italian Professional Chefs Association will showcase these extraordinary Pacific species with delicious recipes.
Salmon or charcoal? Both, of course.
In fact, they will be the stars of Host, at Milano Fiera Rho, a trade fair that will open its doors on 17 October and, for five days, will see the most prestigious Italian chefs at the stoves.
But that's not all!
In a panorama of excellence, these two fantastic species from Alaska will represent the best of Pacific seafood, where, in pristine waters, the catch offers extraordinary nutritional and naturalistic characteristics. The characteristics and versatility of these products will be highlighted by the chefs of the APCI, the Professional Association of Italian Chefs, who will prepare creative recipes dedicated to three moments of the day: breakfast, smart taste and happy hour, with three daily events at 10.30am, 1pm and 4pm.
At Pavilion 2, Stand T47 U48, as part of the events organised by the Association, wild salmon and Alaska charcoal will be showcased and appreciated through a variety of appealing offerings, skilfully and specifically designed to highlight the firm and flavourful flesh.
Wild, natural and sustainable. Three words that encapsulate the authenticity of Alaska salmon, healthy and rich in nutrients not only for the body but also for the environment. What makes the difference is, first and foremost, its naturalness. In fact, wild Alaskan salmon are born and raised free in the pristine waters of the Pacific Ocean and feed exclusively on what their habitat offers, without any human intervention. This has a significant impact on their nutrients, starting with a significant presence of omega 3 as well as important vitamins and minerals, true allies of health.
The carbonaro is the white fish of Michelin-starred restaurants. Its added value is also its naturalness, but what makes it gastronomically prized is its very white and soft flesh, so much so that it is known as butterfish because it is so delicate that it almost flakes off while maintaining a very pleasant texture. Today, the carbonaro is considered a delicacy, a true symbol of haute cuisine.
As with all Alaskan fish, sustainability is key to ensuring the continuity and survival of the various fish species, which offer certified and traceable guarantees. This is all thanks to a state law dating back to 1959, which imposes strict fishing regulations to prevent waste due to overfishing.
In the kitchen, wild salmon and Alaska char are particularly versatile, both in simple and more creative preparations. In particular, salmon, when used raw, is considered the best because it is frozen after being caught and perfectly preserved until it arrives at the processing plants. It is no coincidence that it is the favourite among the most prestigious international chefs.
In addition to recipes, qualified staff will be on hand at the stand to provide information about Alaska's products and answer visitors' questions.
For those who are not yet familiar with wild salmon and Alaska pollock, the Host event is an important opportunity to enter a world not only of extraordinary flavours but also of well-being, for your own health and that of the environment.
For further information:
www.alaskaseafood.it
FB Alaska Seafood Italia
IG akaskaseafooditalia
L.V. Pubbliche Relazioni s.r.l.
Corso Vercelli, 9
20144 Milan
www.ellevipr.it
Lucia Villa
Mobile: 349 0856770
lucia@ellevipr.it
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