What a better way to discover great quality sea bass products then having them prepared by two great Brussels chefs! We had the pleasure to attend the presentation of Aquanaria – a premium quality sea bass from Spain. The company is considered a pioneer in the breeding of Seabass destined to haute cuisine.
In Brussels, the presentation took place in the Joseph restaurant where two renowned Brussels chefs Alex Joseph (Rouge Tomate & Alice restaurants) and Adrian Mancheño (Hispania restaurant) presented very interesting creations with Aquanaria sea bass. The tasting menu consisted of 6 dishes where the different flavors and textures of the sea bass could be appreciated.
The Spanish company aims to cover the gap that wild sea bass leaves in the hospitality industry due to its shortage and fishing limitations throughout the EU. The company solves a problem of sea bass supply to many chefs by making a sustainable gourmet product that they can count on all year round and of the size they require.
Aquanaria Sea bass grows in the middle of the Atlantic Ocean near Gran Canaria (The Canary Islands). The fish swims in clean, crystalline, highly oxygenated and permanently renewed waters in the controlled marine environments of up to 12,000 cubic meters each.
Apart from its large size, the main characteristic of this sea bass is its texture, firm and smooth but very juicy thanks to its infiltrated fat, so valued by chefs. Continuous swimming in fresh water causes a great part of the fat to infiltrate into the muscle in a similar way to what happens with the fat of the Iberian pig, raised in grasslands. One should also highlight its iodized flavor, soft and delicate; clean, very clear, without strange tastes or smells. The color of its flesh is pearly white.
Aquanaria supplies the product to the restaurants of 22 countries on the 5 continents. It enjoys a wide range of quality and food safety certificates. Aquanaria sea bass can be tasted at many prestigious restaurants, including Cocina Hermanos Torres (two Michelin stars), MUNA (one Michelin star), LÚ Cocina y Alma (one Michelin star), Kirosushi (one Michelin star), among others.
50 years experience…
Aquanaria’s story is closely related to the life of Gustavo Larrazábal who was an untiring entrepreneur who introduced himself over 3 decades ago in the aquaculture sector with a sole purpose to achieve the breeding of big size Seabass with an exceptional gastronomic quality. The company’s history goes back to 1973. After many years of experience, the company has become the leader in the production of Sea bass destined to haute cuisine. Finally, Aquanaria settled in the Canary Islands in 1989. Since 2016 it has been exclusively dedicated to the breeding of Great Atlantic Sea bass or XXL Sea bass under Aquanaria trademark.
This Spanish brand exports close to 60% of its production to countries on 5 continents. Within 48-hours, Aquanaria Seabass reaches the best dinner tables all over the world. As we learned during the presentation, Aquanaria aims to supply the finest gastronomic quality product for the best restaurants worldwide.
In Brussels, you can taste their amazing seabass in the Hispania restaurant in Sablon (Rue Bodenbroek 2).
To learn more, visit www.aquanaria.com
