{"id":4800,"date":"2020-09-07T10:17:18","date_gmt":"2020-09-07T10:17:18","guid":{"rendered":"https:\/\/www.aquanaria.com\/?p=4800"},"modified":"2020-09-07T10:17:19","modified_gmt":"2020-09-07T10:17:19","slug":"four-hander-presentation-the-talk-of-barcelona","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/","title":{"rendered":"Four-hander presentation the talk of Barcelona"},"content":{"rendered":"<p>Chefs&nbsp;<strong>Pablo Tom\u00e1s&nbsp;<\/strong>(<strong>Sintonia<\/strong>, Barcelona) and <strong>Joel Castany\u00e9 <\/strong>(<strong>La Boscana<\/strong>*, Bellv\u00eds), accompanied by sushiman&nbsp; <strong>Angel Camacho,<\/strong>were given the task of demonstrating the possibilities offered by Great Atlantic Sea Bass in Barcelona. In an unprecedented four-hander, the two young chefs pushed the envelope of possibilities for sea bass by&nbsp;presenting dishes made with different parts of the fish, all of which can be used.<\/p>\n<div id=\"attachment_1633\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1633\" class=\"wp-image-1633 size-large\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-1024x682.jpg\" alt=\"\" width=\"1024\" height=\"682\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-1024x682.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-600x400.jpg 600w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-300x200.jpg 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081-768x512.jpg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-081.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1633\" class=\"wp-caption-text\">Chefs Pablo Tom\u00e1s (Sintonia, Barcelona) and Joel Castany\u00e9 (La Boscana, Bellv\u00eds) presenting an unprecedented four-hander.<\/p><\/div>\n<p>The two chefs presented a symphony of creations including <strong>sea bass tartare with citrus fruit; sea bass ceviche with tiger milk, yellow pepper and green apple; marinated sea bass; sea bass in chicken stock with cod tripe; sea bass in truffled green sauce, and sea bass rib with green peppercorns.<\/strong>Aquanaria sea bass are large fish, with a silky texture and intense flavour. As Tom\u00e1s and Castany\u00e9 can confirm: haute cuisine has a new ally.<\/p>\n<div id=\"attachment_1689\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1689\" class=\"wp-image-1689\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn.jpg\" alt=\"Lubina Aquanaria Barcelona\" width=\"1024\" height=\"689\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn.jpg 803w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn-600x403.jpg 600w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn-300x202.jpg 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/lubina-bcn-768x516.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1689\" class=\"wp-caption-text\">The chefs prepared four recipes, making use of each and every part of the fish.<\/p><\/div>\n<p>Culinary journalists and representatives catering company representatives were invited to attend the event<em>. <\/em>All of them eager to discover and try out the qualities of the chefs&#8216; sea bass. The company directors presented the product, emphasising its three distinctive characteristics: <strong>large size, silky texture and intense flavour. <\/strong><\/p>\n<p>Once again, <strong>the outstanding size of the product, on occasion as much as 4 kg,<\/strong>was one of the main talking points of the evening. The company directors explained the secret to raising the sea bass, based on the fish growing and developing in the wild waters of the Atlantic coast off Gran Canaria. These are the ideal conditions, thanks to the strong currents, the clean water and the perfect, constant temperature. &#8222;<em>Always two miles off the coast, where we avoid pollutants and achieve a habitat certified as free of anisakis parasites, where the sea bass <strong>swim and fight against the currents until they achieve that optimal level of fat and texture,<\/strong>the characteristics that make them a top-of-the-range product,&#8220; the company executives pointed out. <\/em><\/p>\n<div id=\"attachment_1615\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1615\" class=\"wp-image-1615 size-large\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-1024x682.jpg\" alt=\"\" width=\"1024\" height=\"682\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-1024x682.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-600x400.jpg 600w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-300x200.jpg 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6-768x512.jpg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/6.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1615\" class=\"wp-caption-text\">Attendees at the event impressed by the qualities of the Aquanaria sea bass.<\/p><\/div>\n<div id=\"attachment_1628\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1628\" class=\"wp-image-1628 size-large\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-1024x682.jpg\" alt=\"\" width=\"1024\" height=\"682\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-1024x682.jpg 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-600x400.jpg 600w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-300x200.jpg 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106-768x512.jpg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-106.jpg 1181w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1628\" class=\"wp-caption-text\">The star of the show under the photographers&#8216; flashbulbs.<\/p><\/div>\n<p>Once again, the Great Atlantic Sea Bass astounds guests with its flavour, texture and culinary possibilities. <strong>With a growing presence on the finest tables thanks to Aquanaria.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chefs&nbsp;Pablo Tom\u00e1s&nbsp;(Sintonia, Barcelona) and Joel Castany\u00e9 (La Boscana*, Bellv\u00eds), accompanied by sushiman&nbsp; Angel Camacho,were given the task of demonstrating the possibilities offered by Great Atlantic Sea Bass in Barcelona. In an unprecedented four-hander, the two young chefs pushed the envelope of possibilities for sea bass by&nbsp;presenting dishes made with different parts of the fish, all [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4815,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[59,104],"tags":[],"class_list":["post-4800","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nachrichten","category-veranstaltungen"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Four-hander presentation the talk of Barcelona | Aquanaria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Four-hander presentation the talk of Barcelona | Aquanaria\" \/>\n<meta property=\"og:description\" content=\"Chefs&nbsp;Pablo Tom\u00e1s&nbsp;(Sintonia, Barcelona) and Joel Castany\u00e9 (La Boscana*, Bellv\u00eds), accompanied by sushiman&nbsp; Angel Camacho,were given the task of demonstrating the possibilities offered by Great Atlantic Sea Bass in Barcelona. In an unprecedented four-hander, the two young chefs pushed the envelope of possibilities for sea bass by&nbsp;presenting dishes made with different parts of the fish, all [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/\" \/>\n<meta property=\"og:site_name\" content=\"Aquanaria\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Aquanaria\" \/>\n<meta property=\"article:published_time\" content=\"2020-09-07T10:17:18+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-09-07T10:17:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-180.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1181\" \/>\n\t<meta property=\"og:image:height\" content=\"787\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Aquanaria\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@aquanariafish\" \/>\n<meta name=\"twitter:site\" content=\"@aquanariafish\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Aquanaria\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"2\u00a0Minuten\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/\"},\"author\":{\"name\":\"Aquanaria\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/person\\\/950b293d2c3906652254bad6a87b9900\"},\"headline\":\"Four-hander presentation the talk of Barcelona\",\"datePublished\":\"2020-09-07T10:17:18+00:00\",\"dateModified\":\"2020-09-07T10:17:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/\"},\"wordCount\":432,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/GSR-190401-180.jpg\",\"articleSection\":[\"Nachrichten\",\"Veranstaltungen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/\",\"name\":\"Four-hander presentation the talk of Barcelona | Aquanaria\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/GSR-190401-180.jpg\",\"datePublished\":\"2020-09-07T10:17:18+00:00\",\"dateModified\":\"2020-09-07T10:17:19+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/GSR-190401-180.jpg\",\"contentUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2019\\\/04\\\/GSR-190401-180.jpg\",\"width\":1181,\"height\":787},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/nachrichten\\\/four-hander-presentation-the-talk-of-barcelona\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Noticias\",\"item\":\"https:\\\/\\\/www.aquanaria.com\\\/noticias\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Four-hander presentation the talk of Barcelona\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#website\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/\",\"name\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\",\"description\":\"Aquanaria, empresa pionera en acuicultura marina en Espa\u00f1a, especializada en lubina de talla grande.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#organization\"},\"alternateName\":\"Aquanaria\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#organization\",\"name\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\",\"alternateName\":\"Aquanaria\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Aquanaria-ESP-COLOR.png\",\"contentUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Aquanaria-ESP-COLOR.png\",\"width\":2482,\"height\":1749,\"caption\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/Aquanaria\",\"https:\\\/\\\/x.com\\\/aquanariafish\",\"https:\\\/\\\/www.instagram.com\\\/aquanaria\\\/\",\"http:\\\/\\\/www.youtube.com\\\/channel\\\/UC6U5JO6b9ZzXj3E_8KZyBtw\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/person\\\/950b293d2c3906652254bad6a87b9900\",\"name\":\"Aquanaria\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/00c2a5e2f58017e03811d16ae4f96f797d59249a8368c8aa6ccec61f6a1228e8?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/00c2a5e2f58017e03811d16ae4f96f797d59249a8368c8aa6ccec61f6a1228e8?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/00c2a5e2f58017e03811d16ae4f96f797d59249a8368c8aa6ccec61f6a1228e8?s=96&d=mm&r=g\",\"caption\":\"Aquanaria\"},\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/author\\\/aquanaria\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Four-hander presentation the talk of Barcelona | Aquanaria","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/","og_locale":"de_DE","og_type":"article","og_title":"Four-hander presentation the talk of Barcelona | Aquanaria","og_description":"Chefs&nbsp;Pablo Tom\u00e1s&nbsp;(Sintonia, Barcelona) and Joel Castany\u00e9 (La Boscana*, Bellv\u00eds), accompanied by sushiman&nbsp; Angel Camacho,were given the task of demonstrating the possibilities offered by Great Atlantic Sea Bass in Barcelona. In an unprecedented four-hander, the two young chefs pushed the envelope of possibilities for sea bass by&nbsp;presenting dishes made with different parts of the fish, all [&hellip;]","og_url":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/","og_site_name":"Aquanaria","article_publisher":"https:\/\/www.facebook.com\/Aquanaria","article_published_time":"2020-09-07T10:17:18+00:00","article_modified_time":"2020-09-07T10:17:19+00:00","og_image":[{"width":1181,"height":787,"url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-180.jpg","type":"image\/jpeg"}],"author":"Aquanaria","twitter_card":"summary_large_image","twitter_creator":"@aquanariafish","twitter_site":"@aquanariafish","twitter_misc":{"Verfasst von":"Aquanaria","Gesch\u00e4tzte Lesezeit":"2\u00a0Minuten"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/#article","isPartOf":{"@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/"},"author":{"name":"Aquanaria","@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/person\/950b293d2c3906652254bad6a87b9900"},"headline":"Four-hander presentation the talk of Barcelona","datePublished":"2020-09-07T10:17:18+00:00","dateModified":"2020-09-07T10:17:19+00:00","mainEntityOfPage":{"@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/"},"wordCount":432,"commentCount":0,"publisher":{"@id":"https:\/\/www.aquanaria.com\/de\/#organization"},"image":{"@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/#primaryimage"},"thumbnailUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-180.jpg","articleSection":["Nachrichten","Veranstaltungen"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/","url":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/","name":"Four-hander presentation the talk of Barcelona | Aquanaria","isPartOf":{"@id":"https:\/\/www.aquanaria.com\/de\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/#primaryimage"},"image":{"@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/#primaryimage"},"thumbnailUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-180.jpg","datePublished":"2020-09-07T10:17:18+00:00","dateModified":"2020-09-07T10:17:19+00:00","breadcrumb":{"@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/"]}]},{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/#primaryimage","url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-180.jpg","contentUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/04\/GSR-190401-180.jpg","width":1181,"height":787},{"@type":"BreadcrumbList","@id":"https:\/\/www.aquanaria.com\/de\/nachrichten\/four-hander-presentation-the-talk-of-barcelona\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Noticias","item":"https:\/\/www.aquanaria.com\/noticias\/"},{"@type":"ListItem","position":2,"name":"Four-hander presentation the talk of Barcelona"}]},{"@type":"WebSite","@id":"https:\/\/www.aquanaria.com\/de\/#website","url":"https:\/\/www.aquanaria.com\/de\/","name":"Aquanaria, Gran Lubina Atl\u00e1ntica","description":"Aquanaria, empresa pionera en acuicultura marina en Espa\u00f1a, especializada en lubina de talla grande.","publisher":{"@id":"https:\/\/www.aquanaria.com\/de\/#organization"},"alternateName":"Aquanaria","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.aquanaria.com\/de\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":"Organization","@id":"https:\/\/www.aquanaria.com\/de\/#organization","name":"Aquanaria, Gran Lubina Atl\u00e1ntica","alternateName":"Aquanaria","url":"https:\/\/www.aquanaria.com\/de\/","logo":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/logo\/image\/","url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/08\/Aquanaria-ESP-COLOR.png","contentUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/08\/Aquanaria-ESP-COLOR.png","width":2482,"height":1749,"caption":"Aquanaria, Gran Lubina Atl\u00e1ntica"},"image":{"@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Aquanaria","https:\/\/x.com\/aquanariafish","https:\/\/www.instagram.com\/aquanaria\/","http:\/\/www.youtube.com\/channel\/UC6U5JO6b9ZzXj3E_8KZyBtw"]},{"@type":"Person","@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/person\/950b293d2c3906652254bad6a87b9900","name":"Aquanaria","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/00c2a5e2f58017e03811d16ae4f96f797d59249a8368c8aa6ccec61f6a1228e8?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/00c2a5e2f58017e03811d16ae4f96f797d59249a8368c8aa6ccec61f6a1228e8?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/00c2a5e2f58017e03811d16ae4f96f797d59249a8368c8aa6ccec61f6a1228e8?s=96&d=mm&r=g","caption":"Aquanaria"},"url":"https:\/\/www.aquanaria.com\/de\/author\/aquanaria\/"}]}},"_links":{"self":[{"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/posts\/4800","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/comments?post=4800"}],"version-history":[{"count":1,"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/posts\/4800\/revisions"}],"predecessor-version":[{"id":4801,"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/posts\/4800\/revisions\/4801"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/media\/4815"}],"wp:attachment":[{"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/media?parent=4800"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/categories?post=4800"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.aquanaria.com\/de\/wp-json\/wp\/v2\/tags?post=4800"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}