Basque Culinary Center launches Innovative Aquanaria Sea Bass Guide with Insights from 30 Chefs
On October 24th, Basque Culinary Center hosted the launch of the first technical and gastronomic guide dedicated to Aquanaria sea bass. The event welcomed over 30 chefs from across Spain, including notable figures like David Yarnoz, Juanlu, Samuel Naveira, and Daniel García.
This guide is the result of more than a year of collaborative research by the BCC Innovation team, led by Nahuel Pazos and John Regefalk. Aquanaria, established in 1973, specializes in high-quality sea bass farming and has focused solely on this species for the past six years.
The partnership between Basque Culinary Center and Aquanaria began in February 2021, aiming to enhance culinary knowledge and improve the market position of Aquanaria sea bass. They made a guide which includes information on preparation techniques, pairing suggestions, and various cooking methods to fully utilize sea bass without any waste.
Both Basque Culinary Center and Aquanaria are committed to sustainable practices, which are emphasized throughout the guide.
Event Highlights:
The presentation included three main activities:
- Sensory Workshop: Chefs participated in a sensory evaluation workshop led by María Mora from BCC Innovation, focusing on the unique qualities of Aquanaria sea bass.
- Aquanaria Challenge: Second-year students in the Gastronomy and Culinary Arts program were introduced to the Aquanaria challenge, encouraging them to create dishes using sea bass.
- Guide Overview: Nahuel Pazos and John Regefalk explained the guide’s format, covering important aspects like traceability and the culinary potential of sea bass.
After the presentations, chefs enjoyed a cocktail featuring various sea bass tastings, creating a valuable opportunity to share experiences and insights. Attendees received an exclusive copy of the guide, which will be available free to industry professionals. Speeches by Basque Culinary Center Director Joxe Mari Aizega and Aquanaria President Gustavo Larrazábal underscored their shared commitment to sustainability and supporting the culinary community, setting the stage for a fruitful partnership.
