Barcelona has once again established itself as a meeting point for industry, product, and emerging gastronomic talent with the celebration of the 5th Icelandic Cod Culinary Schools Competition (CECBI). A strategic event for the sector in which Iceland Seafood has reinforced its commitment to training, culinary excellence, and the promotion of Icelandic cod.
The company, in collaboration with the Bacalao de Islandia initiative and the Seafood from Iceland project led by Business Iceland, has played an active role in the development of the competition, strengthening its position as a bridge between the Icelandic seafood industry and the Spanish gastronomic ecosystem.
A showcase for the future of gastronomy
The competition brought together 18 culinary schools from across Spain in a final held at CETT Barcelona, where participants tested their technical skills and creativity using Icelandic cod as the central ingredient.
First prize was awarded to Fernando Sañudo, from the Leioa Hospitality School, with a dish that reflects the high standards of this edition: “Low-temperature cod with tripe in two textures and sea urchin.”
The podium was completed by Sarah Doukkali and Hamza Zahrou, highlighting the strength of emerging talent and the ability to reinterpret a traditional product through a contemporary lens.
Iceland Seafood: institutional presence and sector leadership
Iceland Seafood’s involvement in the competition was also reflected at an institutional and corporate level, with the presence of key company representatives and members of the Icelandic diplomatic sphere.
The event was attended by Iceland Seafood’s CEO, Ægir Páll Friðbertsson, alongside Iceland Seafood Ibérica’s General Manager, Magnús B. Jónsson, senior representatives Jordi Paloma and Snorri Eldjarn Hauksson, and supplier Jakob Valgeir. The Icelandic Ambassador to Spain, Kristján Andri Stefánsson, also took part in the event, reinforcing the strong institutional ties between Iceland and Spain within the seafood and gastronomy sectors.
In addition, the participation of Snorri Birgir Snorrason, an Icelandic chef and jury member, provided expert insight that directly linked the product to its culinary application, reinforcing the connection between origin and innovation.
From origin to plate: a direct product experience
One of the key moments of the program took place during the visit to Seafood Expo Global, where Iceland Seafood played a leading role.
Students were welcomed at the company’s stand, where the team offered them an immersive experience: a product tasting combined with a detailed explanation of the company, the origin of the cod, and the processes that guarantee its quality.
This direct interaction helped convey the core values of Icelandic cod: purity, sustainability, traceability, and processing excellence, providing a deeper understanding of the ingredient beyond its culinary use.
Training, talent, and a forward-looking vision
CECBI continues to establish itself as a platform that goes beyond competition, integrating education, industry, and gastronomic culture into a single experience.
For Iceland Seafood, supporting initiatives like this reflects a clear vision: to guide new generations of chefs in understanding the origins of products, fostering a more conscious, technical, and sustainability-driven cuisine.
The final prize, a gastronomic journey to Northern Iceland, further strengthens this connection, offering the winner the opportunity to experience firsthand the environment, culture, and traditions that define Icelandic cod.
