Chef James Davies has been named winner of the IV Popular Fish Cooking Competition final, held at the Escuela de Hostelería de las Illes Balears, with a standout culinary proposal that impressed the jury. The competition, supported by the Conselleria de Agricultura, Pesca y Medio Natural, aims to restore the gastronomic value of local fish species traditionally used in Balearic cuisine.

The winning dish, Rossini Marino, stood out for its creativity, technical precision and innovative use of local seafood. The final followed earlier rounds held across Mallorca, Menorca and Ibiza, within the framework of HORECA Baleares 2026, which served as a platform to select top finalists.

The jury included the Director General of Fisheries, Antoni M. Grau, and the Managing Director of the Instituto de Investigación y Formación Agroalimentaria y Pesquera de las Illes Balears, Georgina Brunet, who evaluated the dishes based on quality, innovation and sustainability.

TDB keeps you informed. Follow us on: Facebook, Twitter and Instagram

Chef James Davies wins the IV Popular Fish Cooking Competition final

The competition focuses on promoting lesser-consumed local fish species that are abundant in the Balearic Islands but have lost presence in modern diets. Encouraging their consumption helps diversify fishing activity, reduce pressure on overexploited species and support marine ecosystem balance.

Six finalists from different islands took part in the final, presenting a wide range of culinary approaches. Their dishes featured species such as caramel fish, dogfish, moray eel, red mullet, seabream, capellán and white seabream, showcasing their versatility and potential in contemporary cuisine.

Supported by key stakeholders in the gastronomy and fisheries sectors, this initiative continues to position itself as an effective platform for promoting local products, sustainability and culinary innovation in the Balearic Islands.