The Days of the Galera of Cambrils and the innovations introduced closed with positive resultsThe D

Cambrils.Costa Dorada. February 27th. The eighth edition of the Conference of the Galera and Sea Food Cambrils has come this Sunday, February 26, 2012, to its end point. Good weather, with a radiant morning and the 22 degree heat at midday has been instrumental in promoting a large stake in both the galley and in the popular 'Obert Cambrils', the trade show season finale traders to take advantage close, at deeply discounted prices, the winter season. The galley popular in Mollet del Rec Port Cambrils, has served a large number of galleys noodle rations, cooked according to traditional recipe aboard the Fishermen's Association of Cambrils. In addition, throughout the morning, on the stairs there was a real demonstration of Sail America by the Arjau, sea studio, competitions between teams of rowers and open house of traditional craft of the sports association Vent d'Estrop. The conference was attended by the Minister of Agriculture, Fisheries and Food of the Generalitat, Josep Maria Pelegri, accompanied by the mayor of Cambrils, Mercè Dalmau. Open kitchens The Days of the Galera are fully consolidated within the gastronomic calendar Cambrils. This year, for the first time, the conferences have been held for a month, with various events and meetings. Another new features of this year was the participation of several restaurants that upon registration, have opened their kitchens to prepare recipes using galley to various groups interested in the process of developing this seafood dish. And all this without forgetting that until Sunday a total of 51 restaurants in Cambrils have actively participated in the conference in its stores offering a special menu made with various preparations that are based on the galley. The galley is a crustacean that, although the fishermen had always taken advantage of, there was little output in the commercial. The promotion has been done in recent years in the galera, their incorporation into the restaurant kitchen and a better understanding of the possibilities offered by this crustacean have favored a revaluation of the price that fishermen have estimated, after years, about 30%.

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