Andreu Genestra with Aquanaria Sea bass
The depths of the Atlantic Ocean, where powerful, crashing waves and strong currents put its inhabitants to the test, is home to a line of sea bass that is notable for its remarkable resistance and exceptional culinary quality. These are Aquanaria sea bass, which are produced by breeding techniques that have been perfected over almost half a century, and which are now the darlings of haute cuisine. Chefs as famous as Andreu Genestra (Andreu Genestra restaurant) confess that they have fallen in love with the delights of Aquanaria sea bass.
Andreu Genestra and Aquanaria: flavour and sustainability
Aquanaria has succeed in winning over internationally renowned chefs and restaurants thanks to its efficient distribution system that brings fresh product to tables around the world in just 48 hours. Diners can enjoy its exceptional meat raw, to fully savour its texture and unbeatable flavour.
Chef Andreu Genestra, famous for his innovative cooking and passion for local, sustainable products, has found Aquanaria sea bass to perfectly complement his culinary creativity. His restaurant at Hotel Zoëtry Mallorca is the stage where Aquanaria quality meets Mediterranean haute cuisine, offering diners a gourmet experience that is both a delight for the tastebuds and a statement of intent.
With its own 2,500 m2 fields and vineyard, and a focus on the circular economy and support for local producers, Genestra’s commitment to sustainability is in step with Aquanaria’s mission. Together, they raise the bar of what haute cuisine can offer, proving that it is possible to match culinary excellence with environmental responsibility. Aquanaria sea bass aren’t just admired by chefs such as Genestra: they are a treasure of the ocean, transformed into culinary art.
Sea bass: “the sea wolf”
Aristotle was the first to describe the sea bass as the “sea wolf” due to its predatory nature and the fish has been highly valued since antiquity. Its fame has grown over the centuries, especially the European sea bass (Dicentrarchus labrax), which is famous for its medium size, firmness, and flavour. The natural habitat of this sea bass species extends from Norway to Senegal but, regretfully, the wild fish faces an uncertain future and population numbers are dwindling, despite conservation measures.
In contrast, Aquanaria farms sea bass that not just equals, but exceeds its wild counterpart in quality. The company was founded by Gustavo Larrazábal over three decades ago and has consolidated its position as a leader in the production of large sea bass, with the clear objective of offering clients a first-class cooking product.
The excellence of Aquanaria sea bass starts with its environment: fish are raised in the rough, open waters of the Atlantic Ocean, near Las Palmas de Gran Canaria, meaning they are forced by nature to do constant exercise that strengthens their muscles. This “sea gym” results in a firm, desirable texture and well-distributed fat, giving the fish a gentle, clean flavour that is virtually indistinguishable from fish caught in the wild.
One fish, countless possibilities
Each piece of Aquanaria sea bass is a culinary gem, from the loin, which is perfect for sashimi and cooking at high temperatures, to the belly, which has a higher fat content that gives it a soft texture and delicious flavour. Less well-known parts of the fish can be used too, such as the head, which is rich in collagen and flavour, and the gonads, which have delicious eggs at certain times of year. Even the skin can be transformed into a crunchy accompaniment while the internal fat can be melted into dishes to enhance their flavour; everything is used to maximise financial returns and diners’ pleasure.
Care and quality are the hallmarks of Aquanaria, whose sea bass are caught in a way that guarantees their freshness and flavour. The “thermal shock” process applied immediately after they are fished, and 48-hour fasting prior to their capture, ensure meat without an unpleasant aftertaste that is conserved in perfect condition for 15 days. In addition, Aquanaria is the first and only company certified by AENOR as being anisakis-free; anisakis is a common fish parasite and fish usually has to be frozen to destroy it.
Aquanaria sea bass are an excellent culinary product and testament to the company’s commitment to sustainability, integrity, and innovation. Aquanaria was created in 1973 and currently has a team of over 130 people; it continues to uphold its mission to provide unbeatable food quality and is celebrated among the world’s most prestigious chefs for being the best sea bass on the market.
