For Solex, there was never a more exciting time to bring Spain’s artisan foods to the American table than it is now!
Not too long ago our biggest challenge at Solex was to convey the special stories about our ingredients and each producer’s commitment to maintain a certain culture and responsibility in the production of it for over hundreds of years. Today these principles are called “sustainable” and the growing curiousity of chefs, retailers and consumers in ‘real and sustainable food’ allows us to reach more open ears. The attention of certain media is tremendously helpful – like today’s fantastic NRP report about the choice of sustainable sea food consumption.
Thanks to the Shedd Aquarium that has promoted the program ‘Right Bite’ to educate consumers on sustainable and endangared sea foods, Chicago’s chefs and consumers have access to the information that is needed if one decides to look not only for the joys of good foods, but also to know about choice in sustainability of sea foods.
In this NPR report, Chef Carrie Nahabedian from Naha explains very well her motivation and approach as a chef to the use of sustainable ingredients. These points are exactly the reason for the long and wonderful relationship between Chef Carrie and Solex. (She was one of the first in the US to use Jamon Iberico in her menu. Jamon Iberico is not only the most delicate ham, but the animals are treated and raised in a way that it supports to maintain the landscape of “La Dehesa“, but also the craft and sophisticated food culture of small villages in Spain.)
One of the producers that Solex is very proud to have a close relationship with is Ortiz, a family business with the highest reputation for Anchovies and White Tuna from the Cantabrian Sea. Since 1891, the company is committed to sustainable fishing methods and has never deviated from it.
Ortiz guarantees only to catch tuna by pole, anchovies with net, and sets standards on its fishing quota higher than required. The company’s long-term commitment already sets no interest in overfishing the Cantabrian Sea. Finally, the artisan methods of manual labor intense processing of the anchovies and tunas guarantees the unbeatable quality and flavor, as well as the employment of local families since several generations.
When you enjoy for example the intense aroma of a white anchovy in vinegar from Ortiz, you literally can feel taste this happiness that results of all the values and commitment put into this little filet. That is what Solex products from Spain are all about!