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- Ελληνικά
It is with great pleasure that I am here to welcome the presentation of the book "Cyprus Fish Eating: fishing and fish eating in Cyprus" by Florentia Kythrayotou. The book contains material that is presented for the first time in a single publication and is the result of a long and thorough bibliographical review of scientific, historical and other sources, as well as thorough journalistic research by the author, whom I warmly congratulate. Congratulations are also due to Blue Island, which correctly assessed the great value of the book's content, embraced it warmly and proceeded with its publication. In fact, the company, in a very important and commendable action with multiple benefits, decided to donate 2000 copies of the book to the Ministry of Education, Sports and Youth, for the libraries of public schools.
Within the pages of the book, it presents, in a simple and understandable way, the evolution of fishing in Cyprus since ancient times, as well as the relationship of every Cypriot with fish eating. Important information about the marine environment of Cyprus and its particular characteristics, as well as data on marine biodiversity, with detailed descriptions of important organisms living in the waters of our homeland. The traditional recipes for cooking fish found in our seas are the last, but equally important and interesting chapter of the book. Allow me not to go any further into the contents of the book, as a detailed presentation will follow immediately afterwards.
Friends,
The seas of our region are not rich from a fishing point of view. The Eastern Mediterranean is one of the most oligotrophic marine areas in the world, with very low primary production and reduced productivity and biomass of marine organisms. Nevertheless, this region is characterised by significant biodiversity, including a wide variety of fish and other fish, but found in small quantities. As a result, fisheries in Cyprus have traditionally been multispecies, targeting a large number of fish species but with relatively small overall yields. Although fishing nowadays contributes very little to the local economy, it is nevertheless an important part of our tradition and culture and certainly needs further protection and sustainable management. Of course, the aquaculture sector has developed significantly, since its products, through the application of good farming practices, respect for the environment and the use of modern means of production and packaging, are of excellent quality and hygiene, with high nutritional value and available at affordable prices for all consumers. In fact, they are the third most valuable export product of the Cypriot primary sector.
Today, fisheries face many challenges. Overfishing, the effects of climate change and invasive species of marine organisms are the most important challenges that the State is called upon to manage in order to ensure the robustness of marine ecosystems, the sustainability of the fisheries sector and the provision of healthy fishery products to the consumer. Of course, public information and awareness are key to this effort and I believe that the book presented today, in addition to being an enjoyable read, achieves precisely this objective, as it highlights the importance of living natural resources and the need to protect them so that we can continue to enjoy the variety of fish that our sea provides.
I am sure that Florentia Kythrayotou's book will be well received and will achieve its objectives, thus contributing to the recognition and appreciation of fishing and fish eating in Cyprus of yesterday and today. Congratulations again to the author and many thanks to the publisher.
(NΓ/ΣΧ)
Contents of this article including associated images are belongs PIO
Views & opinions expressed are those of the author and/or PIO
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