The 36th Gourmets Trade Fair was held from 17 to 20 April in Madrid. This culinary trade fair, which brings together the most select food and beverage companies, has become one of the most important in Spain and Europe, with a greater international presence every year.
Aquanaria, a pioneering company in Spain in the cultivation of large sea bass, has become an indispensable brand in the kitchens of the most prestigious restaurants in Spain and abroad. Aquanaria sea bass reaches chefs through specialised gourmet distributors. The company offers a quality product, with a steady supply and price, and values such as sustainability and transparency. These are the key factors that explain the trust that the most renowned chefs place in Aquanaria day after day.
SALÓN GOURMETS, EL ESCAPARATE PARA LOS PRODUCTOS THE GOURMETS TRADE FAIR, THE SHOWCASE FOR PREMIUM PRODUCTS
A good example of the excellent moment this fair is going through is that, on this occasion, there were 5 pavilions rather than 3. In total it covered 70,000 square metres. Some 55,000 products and innovations from more than 2,000 exhibitors were on display. Generally speaking, the trend of brands remains the same in terms of their commitment to sustainability, animal welfare, care for the planet and the fight against climate change.
And although Salón Gourmets started out as a gastronomic fair with a clear commercial focus, the fact is that with each new event, more and more competitions, show-cooking displays and workshops are held. For this reason, many chefs also attend IFEMA for this fair.
AQUANARIA AT THE 36TH GOURMETS TRADE FAIR
After some years without participating directly, we have returned with our own booth. Many distributors, chefs, media and gastronomic influencers, as well as gastronomy enthusiasts passed through our booth. They were all able to enjoy the sushi tastings offered by our sushi chefs throughout the four days of the fair. In addition to the XXL sea bass, our booth also featured the smoked Aquanaria sea bass from Rooftop Smokehouse and the preserves made by Alvaro and Pablo from Alalunga. The latter visited us on Tuesday to offer tastings of their products in person. We learned the ideal way to consume them: slightly heat the can in a bain marie, emulsify the sauce (pesto or bilbaína) and pour it over the flesh of the sea bass.
There was also our grilled sea bass at the booth of our friends from Josper. And we were also present on the stage of the Alimentos de España booth. Rixard, chef and owner of Sorondongo, in Las Palmas de Gran Canaria, cooked a sea bass and Canarian cheese recipe. Rixard holds the title of best chef of the Canary Islands 2023.
Having a good network of Aquanaria brand distributors is very important for the company and this trade fair is a must for distributors of gourmet products. We have shared experiences and thoughts with new contacts and with many of our collaborators and this has been very enriching.