Enhancing local gastronomy: Innovative preparations with coró Fish (Pomadasys corvinaeformis) on the coast of Northeast Brazil

Abstract

Fishing is an important economic activity for the coastal regions of Brazil. This study aims to analyze the proximate composition of coró fish (Pomadasys corvinaeformis) and develop new preparations using this fish, common on the coast of the state of Ceará, in the municipality of Camocim. The methodology included analysis of the proximate composition of the fish filet, development of culinary preparations, microbiological analysis and sensory evaluation of the products prepared. Two preparations were developed: a coró cake and a coró cream, both subjected to microbiological and acceptance analysis. The coró filet is rich in protein and has a moderate lipid content, comparable to other fish species consumed in the region. The sensory analysis, carried out with focus groups from the fishing community and the general population of Camocim, revealed a high acceptance of the preparations, with a preference for coró cream. The analysis highlighted the importance of the characteristic flavor of coró in the preparations and suggested improvements, such as adjustments to the texture and color of the coró cake. Hence, the potential of coró as an important source of nutrients and an element of local gastronomy enhancements is emphasized. The preparations presented an alternative to diversifying the use of fish in regional cuisine and reinforcing Camocim's cultural food identity. The study suggests continuing research in the area, developing educational materials on food sovereignty, and incorporating traditional foods into the school curriculum as strategies to promote the appreciation of local products and the nutritional health of the population.