National fresh fish cooking competition: a step towards a sustainable blue economy
Thursday, November 20, 2025, Aïn Defla province in Algeria hosted the very first National Freshwater Fish Cooking Competition. The event brought together professional chefs from across the country to showcase their culinary skills and highlight the importance of sustainable freshwater fish consumption.
The competition was organized by the Directorate of Tourism and Traditional Industries, in coordination with the Directorate of Fisheries and Aquaculture and the National and International Association of Algerian Culinary Ambassadors, with support from the provincial governor. Under the guidance of Chef Warda Chkhar, participants were provided with generous amounts of local freshwater fish—including Sander, Carp, and Tilapia—sourced from both the Ghrib Dam and aquaculture ponds. Chefs were invited to create innovative dishes that celebrate the nutritional and cultural value of these fish, particularly for inclusion in hotel and tourist menus.
Why this event matters
The competition aimed to promote the consumption of freshwater fish while providing a platform for chefs to exchange ideas and showcase culinary creativity. By highlighting local ingredients and traditional recipes, the event supports the development of Algeria’s tourism and hospitality sectors and encourages a more sustainable approach to food culture.
A step towards sustainability
This initiative demonstrates how local resources can be used responsibly and creatively. By supporting chefs and encouraging innovation, the competition contributes to building a resilient and sustainable food culture that values locally sourced fish and highlights the richness of Algerian cuisine.
The National Freshwater Fish Cooking Competition is more than just an annual event—it is a strategic step toward raising awareness about local resources, fostering culinary innovation, and promoting sustainable consumption across the country.
