Category: Pescanews

Article taken from: Nueva Pescanova

•The Sustainability-Linked Promissory Note Program will be able to reach a total of 75 million euros.

Nueva Pescanova has launched its first Sustainability-Linked Promissory Note Program on BME’s Alternative Fixed Income Market (MARF), for up to 75 million euros, thus demonstrating its commitment to guaranteeing the social and environmental sustainability of all its activities, including its financial activities.
In May 2022, Nueva Pescanova published its Regulatory Framework of reference for Sustainability Linked Financing, in line with the Group’s sustainability program, “Pescanova Blue”, and a series of Sustainable Development Goals, which define indicators with a direct impact on traceable raw materials and crew and fair employment. The second party opinion certificate has been issued by the independent expert European Quality Assurance (EQA), a certification, inspection and verification body accredited by ENAC, after verifying adherence to the Sustainability Linked Bonds Principles.
The Nueva Pescanova Group launched in 2021 its first issue of promissory notes in the Fixed Income Market through a program that could reach a maximum outstanding balance of 50 million euros, thus diversifying its financing sources and at the same time providing flexible access to professional investors. By renewing the Promissory Note Program, which has now been granted Sustainability-Linked Financing status, the company will continue to issue short-term debt with maturities of up to 24 months.
The Nueva Pescanova Group achieved a turnover of 1,087 million euros in the financial year April 2021-March 2022, a figure that highlights the 21.4% increase in sales compared to the same period of the previous year, and a management EBITDA of 80 million euros, doubling the 39.5 million euros of 2021. Nueva Pescanova employs more than 10,000 workers worldwide and, in the last financial year, has carried out over 1,000 CSR actions in 18 countries on four continents.

We all know that wine and seafood make a great pair, but really are the best wines to pair with each type of seafood to truly enhance the flavor of your meal?

Branzino, also known as Mediterranean Sea Bass, and Cape Hake both have a flaky texture and mild, subtly sweet taste. Due to the mild flavor of both these flaky, white-flesh, fish, a dry white wine like Pinot Grigio or Sauvignon Blanc makes an ideal pairing that doesn’t overtake the flavor of the fish.

Salmon has a pink hue, large flakes, a medium-firm texture, and a mild flavor. Salmon is an oily fish that is well cut with a full-bodied white wine like an oak-aged Chardonnay or Pinot Noir. If you’re looking to pair your salmon with a red wine, try a lighter red wine like a Zinfandel that tests to have a jam-like flavor profile.

Peruvian Mahi-Mahi is another oily, pink-hued fish that has a semi-firm texture, large, moist flakes, and a mild, sweet flavor. Mahi-Mahi pairs well with an aromatic white wine, like Sauvignon Blanc, Gewurztraminer, or an oak-aged Chardonnay.

Chilean Sea Bass is a decadent fish with a mild flavor with just a hint of sweetness, firm white flakes, and a rich, buttery texture. Chilean Sea Bass has a high fat content which allows it to remain incredibly moist when cooked and makes it pair well with an oak-aged Chardonnay or Viognier.

Peruvian Silverside has a semi-firm texture and an oily taste, like a sardine. When pairing silverside, its best match is a wine with acidity like an Albariño.

Argentine Red Shrimp are often compared to lobster for their large size and rich, buttery taste and texture. They pair great with an oak-aged Chardonnay or Riesling. A light red wine, like a Chianti, can also pair well with this succulent shrimp.

Vannamei White Shrimp have a firm-texture and a mild, yet slightly sweet taste. These shrimps are commonly prepared in seafood dishes and go well with a crisp, dry white wine, like a Riesling, Prosecco, or a Sauvignon Blanc. White shrimp also pairs well with a Rosé, especially when char-grilled as it can enhance the flavors of the shrimp.

Spanish Octopus has a firm, meaty texture with a mild, semi-sweet flavor that balances well with a Sauvignon Blanc or Gewurztraminer. Octopus is commonly char-grilled which can make it an equally great companion for a Rosé which will enhance the flavor.

Overall, seafood is usually best served with a white wine, so the wine doesn’t overpower the flavor or the dish.

Article taken from: Nueva Pescanova

• NovaNam, subsidiary of Nueva Pescanova in Namibia, has been honoured with the first FISH Standard for Crew certification, ratifying the excellence of its labour standards on board the ten fishing units operating in that country. The audit has been carried out by Bureau Veritas.
• NovaNam’s crew is about 300 people, including Nelago Kwedhi, Namibia’s first female trawler captain.

Vigo, 20 July 2022.- Novanam, the subsidiary of the Nueva Pescanova Group in Namibia, has become one of the first companies in the world and the first in Namibia to be awarded the FISH Standard for Crew certification, a recognition that certifies fair and ethical labor compliance on board its fishing vessels, in which a crew of about 300 people works with home ports in Lüderitz and Walvis Bay.

Thus, the entire Novanam fishing fleet (consisting of two freezer vessels and eight wet-fish trawlers, including the new Lalandii 1, Novanam One and Novanam Two) has obtained the FISH Standard for Crew labor certificate, FISH stands for 4 principles (Fairness, Integrity, Safety, and Health) and 28 criteria that ratify the correct compliance with international conventions and labor legislation on board. The audit has been carried out by Bureau Veritas, after inspecting and evaluating the fleet under demanding standards and interviewing the crew.

According to Ignacio González, CEO of the Nueva Pescanova Group, “The safety and health of our people and responsible and transparent labor relations are two essential aspects in our culture. We are proud that Novanam has been one of the first companies in the world to receive a certification for compliance on board, attesting that our crew members have been selected and hired ethically, have decent working conditions, fair wages and that we are transparent in our internal processes.”

On the other hand, Edwin Kamatoto, Managing Director of Novanam, has added “with the FISH Standard for Crew certification, we once again evidence that we are at the forefront on sustainability in its social aspect”. 

The Nueva Pescanova Group has been operating in Namibia for more than 32 years, it employs more than 2,200 people, including Nelago Kwuedi, Namibia’s first female trawler captain. In 2021, Novanam carried out a total of 111 CSR actions aligned with UN SDGs. 

At present, FISH is also certifying fleets in countries such as Alaska, Iceland, and Papua New Guinea.

There are well over 300 different shrimp species around the world. Of all the commercially available shrimp, there’s a few basic categories: red, white, brown, and red. Aside from their color what makes these categories of shrimp so different?

Red Shrimp
Argentine Red and Royal Red Shrimp live in this category. Their size is much larger than most shrimp, but they’re mostly known for their beautiful ruby red coloring they possess when raw and cooked. Their flavor profile is unmatched as it’s a unique sweet, succulent lobster-like taste. These gorgeous, rich shrimps are the epitome of quality. While they elevate any dish or pasta they’re added to, red shrimps also make a perfect plate when simply paired with some melted butter.

White Shrimp
In the white shrimp category lives Chinese white shrimp, Gulf white shrimp, and Pacific white shrimp also known as vannamei. They are white when raw and turn pink once cooked. White shrimp are the most popular shrimp used by both restaurants and home cooks. These shrimps have a firm texture and a mild, slightly sweet taste which makes them incredibly versatile in recipes as well as cooking methods.

Pink Shrimp
Pink shrimp resides in the Atlantic Ocean and Gulf of Mexico. These shrimps are pink when raw and pink when cooked. They have a medium texture and mild, slightly sweet taste. Their smaller size and sweeter profile make them ideal in dishes like shrimp salad.

Brown Shrimp
These shrimps are brown when raw and turn pink once cooked. Due to their coloring, brown shrimp hide well in muddy shorelines. They have a firm texture and a flavoring that is mildly sweet and salty because of their iodine-rich diet. Their unique salty flavor lends them well to Asian cuisine and southern dishes, like gumbo.

Article taken from: Nueva Pescanova

●This agreement includes the centralization of the Nueva Pescanova Group’s information and the standardization of its technological platforms across the different countries in which it operates
● Telefónica España and HPE will also manage the Group’s entire data and fixed communications network around the world
● The partnership agreement was ratified at a meeting between the CEO of the Nueva Pescanova Group, Ignacio González, the president of Telefónica España, Emilio Gayo, and the president of HPE in Southern Europe, José María de la Torre

The Nueva Pescanova Group, Telefónica España and Hewlett Packard Enterprise (NYSE: HPE) will work together to further the digital transformation process of the Spanish multinational company dedicated to the fishing, farming, processing and marketing of seafood products.
More specifically, this agreement includes the centralization of the Nueva Pescanova Group’s information and the standardization of its technological platforms across the different countries in which it operates. In this way, the company will have a shared environment that will improve the security, control and management of its information and will therefore gain in terms of efficiency and productivity.
This partnership agreement has opted for a co-location model that will improve the performance of the Nueva Pescanova Group’s digital infrastructures and will be key to the interconnection of all of the multinational’s headquarters. Telefónica España will be responsible for the design of this system and will house the multinational’s data processing center at its facilities in Madrid. It will also manage the project’s connectivity and security solutions. This will allow the Group’s IT teams to focus their work on high value-added tasks while having a positive impact on environmental sustainability.
HPE based its technological proposal on HPE GreenLake. By using a single cloud platform and a hybrid model, HPE GreenLake will enable the Nueva Pescanova Group’s IT department to increase its productivity in a safe, resilient and more energy-efficient way. The technology consumption model proposed by HPE helps to promote sustainability of technology, by eliminating over-provisioning, enabling the adaptation of technological infrastructures according to needs, and enabling the recovery of assets at the end of their use.
Telefónica España and HPE will co-develop new solutions for security, cloud integration and improving the usability of the Group’s ERP, and will manage the multinational’s entire data and fixed communications network. This will lead to the homogenization and standardization of the company’s headquarters around the world, while taking into account the specific features and peculiarities of each country.
This agreement was ratified at a meeting held at Telefónica’s headquarters in Madrid between the CEO of the Nueva Pescanova Group, Ignacio González, the president of Telefónica Spain, Emilio Gayo, and the president of HPE in Southern Europe, José María de la Torre.

Ignacio González stated that “at the Nueva Pescanova Group we are immersed in an ambitious process of digital transformation and the partnership with HPE and Telefónica España is key to achieving our objectives in this regard. The standardization of our technological platforms and information throughout the world not only entails advantages in terms of security, access and efficiency, but also a better information management. This will allow us to be more agile in our decision making”.
In the words of Emilio Gayo, “at Telefónica España we are very happy to be involved in the project to transform Nueva Pescanova’s digital infrastructure and to be doing so in collaboration with a leading multinational such as HPE. The work that we are going to perform at the Nueva Pescanova Group, related to connectivity and digital services, is part of the broad portfolio of high value-added solutions that has made us a benchmark partner in this area for companies, both in Spain and abroad”.
José María de la Torre added that “to meet the challenge faced by the Nueva Pescanova Group, we proposed an as-a-service model based on our market-leading proposal, HPE GreenLake, which will provide the company with a hybrid model where all workloads have the same consumption experience, regardless of their location. In this way, we will help the company achieve greater flexibility and agility in delivering corporate services globally, as well as improved availability and security and greater alignment with its environmental and sustainability goals”.