Chef Jaume Gómez, winner of the final of the 3rd Popular Fish Cooking Competition, a contest supported by the Ministry of Agriculture, Fisheries, and the Environment

The winner of the third edition of the Popular Fish Cooking Competition was chef Jaume Gómez Riutort of the restaurant Can Simoneta Gastronomic, with the recipe "Spiced Horse Mackerel and Balearic Pickles." This competition aims to highlight the gastronomic value of different species of local fish that have traditionally been part of the cuisine of the Balearic Islands, but are rarely consumed today.

The Director General of Agrifood Quality and Local Produce, Joan Llabrés, was part of the jury for the final, which was held today at the School of Hotel Management of the Balearic Islands (EHIB). Llabrés emphasized that "the tradition of cooking with local fish, which until recently was commonly consumed, has been lost. Their commercial value has decreased, which means they are found at very affordable prices in the market, although they can be used for high-quality preparations." In this regard, the Director General added that "initiatives like this serve to remind us that they can be used to prepare exquisite dishes."

Representing the Regional Ministry of Agriculture, Fisheries, and the Natural Environment, the Director General of Fisheries, Antoni M. Grau, also sat on the jury. He emphasized that "popular fish species are more abundant and easier to catch, and this allows fishermen to diversify their supply. Furthermore, catching them is positive for biodiversity; in addition to the large quantities available, these species occupy a low position in the food chain."

The final of the 3rd Popular Fish Cooking Competition was held with the sponsorship of the Regional Ministry of Agriculture, Fisheries and the Natural Environment and with the support of HORECA Balearic Islands, the Association of Chefs Based in the Balearic Islands (ASCAIB), and the School of Hospitality of the Balearic Islands (EHIB). OpMallorcamar and Peix Nostrum also collaborated. Today's final followed the previous finals held in Mallorca, Menorca, and Ibiza, as part of the HORECA Balearic Islands 2025 Fair.

The six finalist chefs were: Kike Erazo from the restaurant Morralla, from Mallorca, with the dish Morena mía, and David Méndez from the restaurant at the Castillo Hotel Son Vida, with the dish Red mullet, marjoram gnocchi, and hazelnut beurre blanc; Representing Menorca were Samuel Moreno from the Villa LeBlanc Gran Meliá restaurant with Mediterranean Essence, and Jesús Garcia from Dos Camins restaurant with the Mediterranean Red dish. From Ibiza, Jaume Gómez from Can Simoneta Gastronomic restaurant with Marinated and Pickled Balearic Horse Mackerel, and Pablo Izquierdo from WhataGozo restaurant with the dish The Sea and the Farmer.

The fish selected for use in the competition included horse mackerel, red mullet, dogfish, moray eel, pagel, hake, and sea bream.