The aim of the gastronomy events was the familiarization of the consumers with the taste value of marine edible alien species. In collaboration with local chefs, restaurants and hotels, more than 7.000 portions with basic ingredients spinefoots (Siganus sp), Atlantic blue crabs, (Callinectes sapidus) and lionfish (Pterois miles) were prepared and distributed in all areas that the project has visited. Since 2019, a total of 37 gastronomy events have implemented throughout Greece while the recipe e-book has been enriched with more than 40 recipes from the collaborating chefs.

Blue Crab Festival in Thessaloniki

One of the most widespread alien species in Thessaloniki and Thermaikos Gulf is the Atlantic blue crab (Callinectes sapidus). The blue crab was first recorded in Greece in 1959 in the North Aegean. It is now observed throughout North Aegean and along the coastal zone of the Ionian Sea, Lefkada, Corfu and Kefalonia and in areas where the environmental conditions are suitable for its reproduction. The ideal environment for these species is considered warm brackish water with a muddy substrate.
It is a species that has many negative impacts on the ecosystems and the economy of coastal areas, as they compete with native species, consume large quantities of food and destroy the gear and catches of coastal fishermen rendering them non-marketable.

Through the promotion of the species, we aim to increase the demand of blue crab in the markets of Thessaloniki and therefore to increase its catch by coastal fishers, thus addressing the large population of the species in Thermaikos Gulf.

The festival has been taking place on the coastal front of Thessaloniki since 2022 and every year on June 18, World Sustainable Gastronomy Day, in collaboration with chefs of the program who prepare finger food with blue crab and distribute them for free to attendees.