In the frame of the SUCCESS project, the partners ATEITH and UNIPA worked on Innovative techniques to improve the quality and shelf-life of cultured mussels and various commercially important fish species.
Thanks to this work, they developed and tested new methodologies to prolong shelf life and recipes. This innovation will allow, for example, to sell mussels in non accessible regions currently too far to assure quality of the product at the end of the transport. On top, imported frozen mussel may be substituted with local production.
In the continuity of the first event organised in Heraklion on October 2017, the reciepes will be presented to cooks and that had the possibility to taste it.
The event will take place at the Capsis hotel in Thessaloniki.