In the midst of the economic crisis, entrepreneurs manage to continue working smoothly. In this context, due to the rise in prices and restrictions on imports, some sushi restaurants began to promote new proposals made with national fish.
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The Gastrojapo Club, which brings together most Sushi restaurants in the Japanese community, issued a statement in which it launched two new rolls with patagonic trout and national white fishing, with the idea of offering cheaper and more varied options before the foul of pink salmon, the Battle Knight of Sushi.
“Every moment of crisis is an opportunity to try new things, change habits, look for our strengths. That’s why our sushiman and sushiwoman from @clubgastojapo don’t shrink from the lack of salmon. The national fishery has so many riches and this is your opportunity to try them”, they expressed in their networks.
The group is dedicated to spreading Japanese cuisine and culture. “We encourage camaraderie among colleagues, we share information to reduce expenses and survive the constant crises that occur in the country,” they indicate on their official website.
Gastronomic entrepreneur Quique Yafuso, owner of Haiku Sushi, El Quinto Cocina Asiatica and Fu-King Cantina, among others, told The nation How are you getting through this time?
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“In the country we have a very generous variety of white fish. We have to take advantage of a crisis in a timely manner to be able to spread the word that there are other options besides salmon that are super good. When you perfect your palate, you begin to appreciate other flavors such as amberjack, tuna – although it’s not in season now – which are excellent. Then we have the grouper, the sole and the sea bream, which are incredible. You can work with octopus and squid. The marinated anchovy is also very good”, he listed. And he assured: “We have thousands of resources.”
as far as he could tell The nationthe problem that restaurants find today has to do with the delivery by suppliers of imported fish. “They began to use the MEP dollar as a price instead of the official dollar and that was reflected in the final price. It is understandable because otherwise they work at a loss,” Yafuso said.
High costs
If they want to eat salmon, they will pay for it at a very high cost and if not, they have the possibility of eating sushi with other options, with which we have been working for a long time.
In this sense, the businessman revealed that the sector needs many imported inputs that have no national substitute, such as soy sauce, seaweed, Chinese “sticks”, wasabi and other condiments.
“We want to take advantage of the crisis to be able to work on it. Hopefully it can be translated into an opportunity. Not from the search but to take advantage of this situation to see if you can work on other tastes, ”she reflected.
Nuria Rimondi and her husband Martín Aquino have owned Hoshi Sushi for 19 years, which is also part of the GastroJapo Club. According to Rimondi, there were always difficulties in getting salmon. “During these years that we have worked as an association, we have sought that Argentines can get used to eating national fish, that sushi does not go through pink salmon,” she said.
“Because of the shortage of salmon in the face of import cuts and high costs that make it impossible to transfer to the consumer. All the locals are very concerned about everything they have to support”raised Rimondi, and exemplified: “Last Wednesday I bought salmon at 1,260 pesos plus VAT, on Friday I paid 2,400 plus VAT and this Wednesday I will pay 2,600 plus VAT.”
However, the entrepreneur also sees an opportunity in this difficult context. “It is always said that ‘fishermen profit from troubled rivers.’ Although the Argentine is super salmon, there is the possibility of turning the sushi with a lot of fish from our sea“, said. In their premises they offer a list of national fish, among which the Patagonian trout, grouper, sea bream, sole, corvina and pejerrey, among others, stand out.
“The idea is not to sell trout for salmon, but to offer the possibility for the customer to choose. If they want to eat salmon they will pay for it at a very high cost and if not they have the possibility of eating sushi with other options, with which we have been working for a long time, “he said.
The salmon industry is questioned for not being sustainable or ecological for the environment. In June of last year, Argentina became the first country in the world to prohibit the installation of any type of farming and production of salmon in captivity in the marine waters and lakes of Tierra del Fuego. For Yafuso, “it is good that a little less salmon is consumed.”
As Greenpeace warns on its official website, among the consequences of this industry is the contamination of waters due to the constant incorporation of nutrients, serious disturbances throughout the ecosystem due to the high use of antibiotics and problems in local biodiversity and artisanal fishing.
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