2014 Los Angeles Seafood Festival
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2014 Los Angeles Seafood Festival
March 23, 2014 10:00 am
Los Angeles Latino Marketing
March 11, 2014
Placita Olvera
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Main St & Cesar Chavez Ave, Los Angeles, CA, 90012, United States

At the “Los Angeles SEAFOOD Festival” (free entrance to the public) in La Placita Olvera more than 15,000 people from different nationalities will taste a full menu of Seafood Cuisine provided by all type of ethnicity food vendors and local Restaurants of Los Angeles area. Attendants can also enjoy Crafts, live entertainment, free raffle to win gifts, cooking recipe books, Commercial Products, free health screenings, services and information provided by all type of exhibitors.
La Placita Olvera is located right across the street from Union Station and one block from Chinatown.
It’s the host of many beautiful traditions held by our Latin Community. Also known as El Pueblo de Los Angeles is a traditional Mexican style plaza area with shops for handcrafted Mexican souvenirs. Olvera Street is the birthplace of the City of Los Angeles in 1781.
Seafood is consumed all over the world; it provides the world’s prime source of high-quality protein 16% of the animal protein consumed world-wide; over one billion people rely on seafood as their primary source of animal protein.
The International Food Standards Agency recommends that at least two portions of seafood should be consumed each week. Whitefish such as haddock and cod are very low in fat and calories, sardines, fresh tuna, salmon and trout, can help to protect against coronary heart disease, as well as helping to develop strong bones and teeth. Shellfish are particularly rich in zinc, which is essential for healthy skin and muscles as well as fertility. Juan Casanova reputedly ate 50 oysters a day.
Seafood dishes are usually developed within a cuisine or characteristic style of cooking practice and tradition, often associated with a specific culture. A cuisine is primarily influenced by the ingredients that are available locally. Regional food preparation traditions, customs and ingredients often combine to create seafood dishes unique to a particular region.

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