Overview

• Albaola’s Pasaia shipyard is completing a faithful reconstruction of the 16th‑century Basque whaler using archaeological studies and plans supplied by the Government of Canada, with support from UNESCO.
• Organizers invited applications for a ship’s cook with seamanship skills to feed a 40‑person crew during the planned transatlantic voyage in the coming months.
• The crossing is set to follow historical conditions without motor or GPS, relying on wind power, hard bread, dried legumes and fish, cider and txakolí, and a simple iron box fire for cooking.
• Chefs at the event tested period‑accurate fare, including zurrukutuna, a dried‑pea stew, a dried‑octopus soup, and preserved horse meat, with a Norwegian chef adding dried herring, dried cod and smoked whale.
• Volunteers began signing up on site, ranging from culinary students to professional chefs expressing interest in joining the voyage.