Aquanaria participated in the latest edition of the most internationally recognised gastronomic congress, Madrid Fusión, held from 27 to 29 January at IFEMA. This edition of Madrid Fusión has set new records for participation across all levels, solidifying its international expansion with visitors from 63 countries. Under the theme “Revolucionarios”, the spotlight was on the generation of chefs who have transformed, and continue to transform, the culinary sector. The event also showcased new advances that will shape the future of gastronomy, including the integration of artificial intelligence. For its part, Aquanaria offered an extensive programme of activities, including the Steven Wu (Sen Omakase*) presentation in the Auditorium and the prestigious 5th Aquanaria Sustainability Revelation Award ceremony in the Flexible Event Space. We had three incredibly intense days where we had the pleasure of sharing with the chefs and other collaborators who visited us at our stand.
Aquanaria is the leading pioneer in marine aquaculture in Spain, specialising exclusively in the farming of large-sized sea bass with exceptional gastronomic qualities, catering specifically to the needs of the culinary sector. The sea bass are reared in the cold, oxygenated waters of the Atlantic Ocean. For over four years, the sea bass swim against strong currents in the Atlantic, thriving on a carefully controlled diet. This environment allows the sea bass to develop their characteristic firm yet silky texture, a mild flavour free from any undesirable aftertastes, and a uniform, bright colour. This is why the most discerning chefs in over 29 countries choose Aquanaria as the sustainable alternative to wild sea bass for their restaurants.
5TH AQUANARIA SUSTAINABILITY REVELATION AWARD
Once again, Madrid Fusión was the chosen venue for the prestigious 5th Aquanaria Sustainability Revelation Award at Madrid Fusion Food from Spain. A prize that, year after year, strengthens its prestige through nominations of the highest calibre and the most demanding criteria. In this edition, the winners, who received €1,500 and a trophy crafted by Mikel Aranburu from recycled metal, were:
- Winner of the 5th Aquanaria Sustainability Revelation Award: Miguel Ángel de la Cruz was honoured for being a reference point in rediscovering the natural richness of the rural environment and the humble products tied to its culture, all showcased in his restaurant La Botica de Matapozuelos.
- First Runner-Up: Blanca and Samuel Moreno, recognised for their dedication as guardians of the land, recovering ancient grains of local varieties and preserving the ecosystem at their restaurant El Molino de Alcuneza.
- Second Runner-Up: Lara Roguez, honoured for her work in maximising product use and ensuring absolute product traceability at her restaurant Abarike.
The projects were selected from among all the participants by a jury, which included: Jesús Sánchez(Cenador de Amós, Villaverde de los Pontones) and chefs Sergio and Javier Torres (Cocina Hermanos Torres, Barcelona), whose restaurants hold three MICHELIN Red Stars and the Green Star, representing the gastronomic sector; Verónica Sanz Izquierdo, an expert in sustainability certifications, as a representative of professional standards and certification in sustainability; and Luis Laria, founder and president of the Marine Species Research Organisation CEPESMA, and Alfredo López, biologist with the Marine Mammals Research Organisation CEMMA, representing environmental protection.
AQUARNIA AT MADRID FUSIÓN
As always, Aquanaria featured a stunning stand that hosted a variety of activities throughout the event, serving as a welcoming meeting point for chefs, friends and collaborators. The Efímero by Aquanaria programme of activities took place at the stand. This project, which made its debut at last year’s event, has this time included the participation of:
- Miguel Hernández, Chef at Por Herencia restaurant (Murcia), showcased two distinct preparations of sea bass: ‘Sea bass roast Aquanaria salad, mint and lemon’ and ‘Carpaccio of semi-cured Aquanaria sea bass with marcona almonds’.
- Zuriñe García, Executive Chef at El Paladar Restaurant (Vizcaya), demonstrated her technique for preparing ‘Aquanaria sea bass flank with its juice over pickled French onion’
- Sara Ferreres, Chef at Taller Arzuaga Restaurant (Valladolid), Red MICHELIN Star and Green MICHELIN Star 2025, gave an inspiring demonstration with her dish ‘Aquanaria sea bass, pimentón de la vera paprika, and orange’
- Manu Arenilla, Executive Chef at Jardín de los Duques restaurant (Madrid), demonstrated his technique with the dish ‘Poached sea bass, bouillabaisse pil-pil and potato flakes’.
Aquanaria also made its mark beyond the stand. Steven Wu, Executive Chef at the recently MICHELIN-starred Sen Omakase, gave an insightful talk in the Flexible Event Space: ‘Mottainai: the Regret of Waste’ The use techniques applied to the less noble parts of the sea bass were the central focus of this presentation, where Steven Wu reflected on food waste. Furthermore, showcasing his in-depth knowledge of the product and his passion for sharing his work, Steven Wu responded brilliantly to all the questions and queries raised by the audience. Finally, the audience warmly welcomed the presentation of the 5th Aquanaria Sustainability Revelation Award.
AQUANARIA’S COMMITMENT
Internationally renowned conferences like Madrid Fusión, which foster the exchange of knowledge and celebrate gastronomic excellence, will continue to benefit from the support and participation of Aquanaria. When events like this also serve as a meeting point for clients, friends, and collaborators, the experience becomes even more meaningful and rewarding.
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