A culinary journey through three cuisines: Japan, Italy and the Canary Islands. Three chefs will show us their sea bass cuts and techniques.

From Aquanaria we propose a culinary journey through three different cuisines of the planet; Japan, Italy and the Canary Islands. Three chefs, with very marked and different styles, will show us interesting cuts, techniques and presentations. A unique and multicultural culinary journey with the aim of sharing knowledge, taking advantage of the main characteristics of Aquanaria sea bass: large size, firm texture, intense flavour and 100% anisakis-free.

Víctor Planas will delight us with very interesting techniques and cuts from the precise Japanese school. Italian chef Niki Pavanelli will show us the technique for producing bottarga from the roe of Aquanaria sea bass. José Alberto Díaz, who will display his extensive knowledge of our sea bass with developments specific to the gastronomy of the Archipelago.