{"id":1510,"date":"2019-02-08T11:09:06","date_gmt":"2019-02-08T11:09:06","guid":{"rendered":"https:\/\/www.aquanaria.com\/blog\/asi-fue-madrid-fusion-2019\/"},"modified":"2019-03-26T13:19:28","modified_gmt":"2019-03-26T13:19:28","slug":"asi-fue-madrid-fusion-2019","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/en\/news\/asi-fue-madrid-fusion-2019\/","title":{"rendered":"A look back at Madrid Fusi\u00f3n 2019"},"content":{"rendered":"<p>Madrid Fusi\u00f3n 2019 turned off the gas and closed its doors to the public on Wednesday 30 January, leaving us with the memory of all those smells, flavours, colours, sauces, sounds, flours, rices, textures\u2026 <strong>a truly special edition held in the Spanish capital<\/strong>that really made an impression with the slogan <em>\u201cReinventing cookery: changing the rules&#8221;<\/em>, which shaped the presentations made by the chefs, many of whom had travelled a long way to amaze their audiences.<\/p>\n<p>The Municipal Convention Centre was the venue for this 17th edition featuring 107 presenters, including such well-known and established chefs as <strong>Ferran Adri\u00e0\u00a0<\/strong>from El Bulli Foundation,\u00a0<strong>Dabiz Mu\u00f1oz\u00a0<\/strong>from DiverXo,\u00a0<strong>Javi Est\u00e9vez\u00a0 <\/strong>from La Tasquer\u00eda and <strong>Mario Sandoval\u00a0<\/strong>from Coque, among others. And of course, the chefs who took part in our presentation &#8220;SEA BASS&#8221; <strong>Juli\u00e1n M\u00e1rmol\u00a0<\/strong>from Yugo de Bunker and <strong>Enrique Valent\u00ed\u00a0<\/strong>from Marea Alta. A conference which left the audience astounded at the versatility of our product and the creativity of these culinary masters.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1139\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/36-1024x683.gif\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/36-1024x683.gif 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/36-300x200.gif 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/36-768x512.gif 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><strong>The audience wanted a close-up view and the chance to try recipes featuring our product, <\/strong>such as a dazzling dish by Enrique Valent\u00ed, who left Madrid Fusi\u00f3n open-mouthed with his Peking duck-style transformation of sea bass and a virtuoso approach to the skin, as well as the utterly delicious tartare served up by our mission-starred chef Juli\u00e1n M\u00e1rmol.<\/p>\n<div id=\"attachment_1128\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1128\" class=\"wp-image-1128 size-large\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/25-1024x683.gif\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/25-1024x683.gif 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/25-300x200.gif 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/25-768x512.gif 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1128\" class=\"wp-caption-text\"><em>Sea Bass inspired by Peking duck, with a surf and turf roast chicken glaze, christened Catalan Hoisin. For Valent\u00ed, &#8220;Aquanaria sea bass is perfect for the techniques and cooking methods employed in this recipe, thanks to its proportion of fat&#8221;. The chef defined the product as &#8220;a high-quality, sustainable product, and one which shows us the future of fish farming at sea&#8221;.<\/em><\/p><\/div>\n<p>&nbsp;<\/p>\n<div id=\"attachment_1134\" style=\"width: 1034px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1134\" class=\"wp-image-1134 size-large\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/65-1024x683.gif\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/65-1024x683.gif 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/65-300x200.gif 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/65-768x512.gif 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><p id=\"caption-attachment-1134\" class=\"wp-caption-text\"><span lang=\"en\" tabindex=\"0\">Sea bass tartar with pilpil marino and its own collagen, a recipe by Juli\u00e1n Marble for which &#8220;the texture and infiltration of Aquanaria sea bass are perfect&#8221;. In addition, it highlighted its natural flavor, &#8220;that allows to elaborate high level recipes&#8221;.<\/span><\/p><\/div>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1118\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/22-1024x683.gif\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/22-1024x683.gif 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/22-300x200.gif 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/22-768x512.gif 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1123\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/23-1024x683.gif\" alt=\"\" width=\"1024\" height=\"683\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/23-1024x683.gif 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/23-300x200.gif 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2019\/02\/23-768x512.gif 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>With the assistance of a fisherman preparing some really tasty little morsels for the audience, the product was sampled by all, and widely shared on social media. Once again our produce has shown that it employs a fishing method that aims to generate the least possible stress in the animal to <strong>preserve product quality and heighten its freshness and ultimately its taste,<\/strong>making it perfect for any type of recipe.<\/p>\n<p>A truly memorable gastronomic happening of acknowledged quality and which made a real impression.<\/p>\n<p>See you there next year!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Madrid Fusi\u00f3n 2019 turned off the gas and closed its doors to the public on Wednesday 30 January, leaving us with the memory of all those smells, flavours, colours, sauces, sounds, flours, rices, textures\u2026 a truly special edition held in the Spanish capitalthat really made an impression with the slogan \u201cReinventing cookery: changing the rules&#8221;, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1145,"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":[34,3],"tags":[],"class_list":["post-1510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","category-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A look back at Madrid Fusi\u00f3n 2019 | 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\/en\/news\/asi-fue-madrid-fusion-2019\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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