While the International Sport Fishing Championship begins on June 17 in San Luis Gonzaga, “Cocina La Baja” will begin on July 2 at “Estero Beach” in Ensenada, in order to reactivate the economy and promote the use of sea products.

For “Copa Baja California”, you can look up the rules and registrations at htttp://www.copabajacalifornia.org, or on WhatsApp at 646 289 56 05, while the time limited tickets for “Cocina La Baja” are for sale at www.cocinalabaja.com.

García Juárez was accompanied by Celina Domínguez García, president of “Baja Seafood Expo” who also went to the Regional Festival that took place in Puerto Peñasco, representing the National Fishermen Cooperative of Abulón.

The secretary stated that during this event it became clear that the megaregion of Baja California, Arizona, and Sonora have a lot of market potential when it comes to aquatic tourism and gastronomy.

“Gastronomy and entertainment are important attractions for tourism and Baja California is being strengthened by both activities: fishing and aquaculture,” she stated.

“SEPESCA is committed to the development and innovation for production and promotion of fish and seafood consumption, with tourism being a nice complement,” the official stated.

Sport fishing, she said, generates for Baja California more than $387 million pesos every year benefiting communities oriented around fishing and aquaculture linked to tourism and services.

The four tournaments of “Copa Baja California” in tourist centers oriented around fishing in the state, add together $11.7 million pesos due to services such as lodging, food, gas, among others.

After San Luis Gonzaga, on July 29th and 20th, the event will continue in Bahía de los Ángeles, August 26th and 27th in San Quintin, and the finals will be on September 23rd and 24th in Ensenada.

This championship tends to involve foreigners, especially from California and Arizona, and sometimes fishermen from other nationalities, as well as people from other municipalities and other states.

Celina Domínguez, for her part, said that for Cocina La Baja, 45 teams (manufacturers-restaurants) are expected, as well as breweries and wineries, and four demonstrative cuisines with chefs famous in the region participating.

There will be capacity for 1,500 clients who will sample fresh seafood dishes, as they are enjoyed every day in regions such as Isla de Cedros, Bahía de los Ángeles, San Quintín, San Felipe, or Ensenada.