But Miguel Medialdea, of the Veta La Palma \u201cfarm\u201d said they were delighted with their partner-birds\u2019 catch. Millions of migrating and 600,000 resident birds were key in re-working and maintaining what had been a vast 11,000ha, dried out, waste marshland, he said.<\/p>\n
The Billingsgate vote is always a friendly affair and the taste buds, after big helpings of the Isle of Man\u2019s small \u201cQueen Scallops\u201d gave the \u201cQueenies\u201d number one spot ahead of the Spanish. A few small, Manx-only boats catch 15tpa in a light-trawl, low bycatch, eco operation. Backed by the Manx government, officials admit it is a \u2018finite\u2019 resource. Ironically, Iberian firms buy 90 per cent of product.<\/p>\n
WF<\/em> does not vote but looks for the big picture and Veta la Palma clearly offers the<\/em> Nature-based model (dating back centuries) with a modern twist and replicable worldwide.<\/p>\n Miguel, co-presenting with UK distributor Laky Zervudachi of Direct Seafoods, told WF that they bought the derelict marshland in 1982, part of southern Spain\u2019s Do\u00f1ana National Park on the Guadalqavir estuary.<\/p>\n Without subsidies, they have reversed the drainage system to re-flood 3,500ha of the marshes and create a fish polyculture (photo) and mobilised 8,000ha for agri-cropping, horse and cattle ranching. Horse-drawn barges ferry lucrative birdwatchers. The fish and birds thrive on natural algae and marine organisms refreshed by the rich Guadalqavir pumped water. There is a hi-tech hatchery and nursery, no bycatch, no fishmeal pellets – just algae-based winter feed boosts.<\/p>\n Sustainable for WF<\/em> means expandable, large quantities. Market demand pays good prices for this natural, unforced food. The slowly nurtured Stone Bass (argyrosomus regius<\/em> spawns in the estuary) tasted exquisite. Their innovative, chorizo-style fish sausage is a hit.<\/p>\n