03033nas a2200349   4500000000100000008004100001653001600042653001300058653001900071653001100090653001500101653001900116653001300135653002500148653001200173653001700185653001300202653001900215653001600234653002600250653001000276100002000286700002500306700001800331700002000349700001900369700001800388245017200406856015200578490000700730520194600737       2024                            d10aARCHIPELAGO10aATLANTIC10aAtlantic ocean10aAzores10aCabo Verde10aCanary islands10aDECAPODA10aGastronomic heritage10aMadeira10aMarine fauna10aPRESSURE10aReconstruction10arestaurants10aSMALL-SCALE FISHERIES10aWORLD1 aJosé González1 aAna Álvarez-Falcón1 aRicardo Sousa1 aMafalda Freitas1 aSandra Correia1 aJosé Azevedo00aFishing resources of the traditional gastronomy of Macaronesia: A navigation through the intangible food heritage in the Azores, Madeira, Canary Islands and Cabo Verde  uhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85191959625&doi=10.1016%2fj.ijgfs.2024.100942&partnerID=40&md5=85d227a90c2886ced4f61afcc21d89ea0 v363 aArtisanal fishing is a vital activity in the Macaronesia archipelagos (Azores, Madeira, Canaries, and Cabo Verde) within the Northeast Atlantic (15°–39°N). It has historically played a pivotal role in poverty alleviation, employment generation, and the fortification of food security and sovereignty. This sector faces chronic threats from resource overexploitation, poaching, and the rising trend of recreational fishing. Recent decades have witnessed the growth of mass tourism, primarily reliant on processed fish from distant sources, exacerbating the situation alongside the impact of warming seas. Traditional fishing resources and their connection to regional gastronomy form a crucial part of the intangible cultural heritage of these archipelagos. Therefore, promoting local production and fostering education around smarter, healthier, and more sustainable consumption are imperative. Data on traditional fishery resources in Macaronesian gastronomy have been collated from diverse sources, including literature, specialised websites, interviews, and the extensive expertise of the authors. This information has been categorised by environmental resource groups for each archipelago. The biodiversity exploited by Macaronesia s artisanal fleets, integral to classic regional cuisine, encompasses over 220 marine species, with around 330 culinary dishes and seafood preparation methods catalogued. While there exists substantial similarity in the fishery resources utilised in the traditional cuisines of these four archipelagos, the Canaries have historically incorporated additional species from the Northwest African coasts. Meanwhile, Cabo Verde has integrated more tropical elements and has had limited developed in its deep-water fisheries. Macaronesia s gastronomic heritage, rooted in Portuguese and Spanish traditions, reflects a Mediterranean Diet characterised by lifestyle and the utilization of traditional recipes.