We will be setting out on an Aquanaria culinary trip through three different types of cuisine: Japan, Italy, and the Canary Island Archipelago. Three chefs with very different styles will be demonstrating some interesting cuts, techniques and presentations. A unique multicultural culinary knowledge-sharing voyage, homing in on the main features of the Aquanaria sea bass: large format, firm texture, full flavour and 100% free of anisakis.

Vi´ctor Planas will delight visitors with some very interesting techniques and cuts from the ultra-precise Japanese school of cuisine. Italian chef Niki Pavanelli will be demonstrating his technique to produce "botarga" from the roe of the Aquanaria sea bass. Jose´ Alberto Di´az will be rolling out his extensive knowledge of our sea bass with his own gastronomic creations from the Archipelago.