Squid prepared by Alfonso López, chef at restaurant "Plaza" in the city of Laredo, Cantabria, Spain, who has been cooking for many years using fish caught by artisanal fishermen mainly in Laredos's Bay.
For Alfonso López the fish that has been caught in a sustainable way has a higher value, not just because it's fresher but because it contributes to support the local fishermen and the health of the ocean.