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Great Atlantic Seabass

Gourmet Excellence

SEABASS

A gorgeous and treasured fish, Seabass will never stop amazing us. Regardless if you fish it, eat it or breed it, everyone speaks wonders about this astonishing fish.

Exclusively in Aquanaria’s facilities, located in the broad Atlantic Ocean, our Seabass finds the best conditions for breeding.

THE FISH

Aquanaria Seabass is a product of outstanding gastronomic quality, with four differentiating features: big size, firm texture, intense flavor and 100% free from viable parasites.

From traditional to more cutting-edge cuisine, worldwide renowned Chefs demand our Seabass due to these four features.

Consistency

Our Seabass: as good as always!

Availability

We harvest on demand and our fishing season is: whole year round!

Sustainability

Our Seabass is the sustainable alternative to wild Seabass.

Sustainability policy

EXCITED TO TRY OUR SEABASS?

See the restaurants’ directory where you can enjoy Aquanaria Seabass.

Chefs

Through a slow growth process of almost 4 years, we accomplish a fish which fully meets the specifications of the most demanding chefs. Thus, we supply the finest quality fish to the best restaurants all over the world where chefs can provide a staggering experiences for their diners.

We are incredibly proud to have built trust among some of the greatest chefs, several of them awarded with Michelin stars.

Hermanos Torres

Cocina Hermanos Torres ****. Barcelona

Lú Cocina y alma

Juanlu Fernández

Restaurante Lú Cocina y Alma *. Jerez De La Frontera, Cádiz.

Samuel Naveira

Samuel Naveira

Restaurante Mu-Na *. Ponferrada, León.

recetas con lubina

Recipes

Aquanaria Seabass is quite a versatile product. Regardless of whether your culinary specialty is traditional, Japanese, Mediterranean or fusion cuisine, there are countless dishes you can cook with it!

Steamed, oven-roasted, grilled, marinated, in ceviche or sashimi; the limit is your imagination! Your creations will turn out mouth-watering!

 

 

Blog

See Aquanaria’s latest news!

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