Last year, Calpe Town Council applied to the Spanish Patent and Trademark Office to register the trademark “Gamba Blanca de Calpe” with the aim of creating a distinctive symbol to help promote and enhance this product, as well as highlighting its excellence.
The Town Council has now been informed that the period for filing objections has expired without any opposition being lodged, and the Patent and Trademark Office is therefore initiating the procedure to register the trademark ‘Gamba Blanca de Calpe’ so that it will soon be official.
As part of the celebrations for the centenary of the Fishermen's Guild last year, various initiatives were organised to promote the ‘Gamba Blanca de Calpe’ brand, from the 1st Calpe White Prawn Conference organised by the Guild and the Town Council to the participation of the three Michelin-starred chefs in Calpe (Rafa Soler, from Audrey's, José Manuel Miguel, from Beat, and Andrea Drago, from Orobianco) at Madrid Fusion cooking Calpe white prawns, and the distribution of cones of fried white prawns at Fitur.
The ‘Gamba Blanca de Calpe’ brand joins the already recognised ‘Peix de Calpe’ brand launched years ago by the Town Council, Creama and the Fishermen's Guild to promote and enhance the fish sold by the Guild in the municipality. The ‘Gamba Blanca de Calpe’ brand highlights the excellence of this gastronomic product, of which 2,000 kilos arrive daily at the port of Calpe, emphasising its versatility, which makes it an ideal delicacy for both haute cuisine and home cooking.
The Head of the Calpe Fishermen's Association, Paco Catalá, pointed out that ‘white prawns are currently the star product of the Calpe Fishermen's Association. They are fished throughout the Mediterranean, but those that arrive at the Calpe fish market are particularly tasty due to the combination of grass and rock found on our coastline. The white prawn is a very healthy product because it comes directly from its natural environment, without any artificial processes. Both the Guild and the Town Council are working to promote this product, to make it known as it deserves, and we are also trying to involve restaurants so that they offer it on their menus because it is a quality product’.