{"id":17239,"date":"2024-07-23T13:24:20","date_gmt":"2024-07-23T11:24:20","guid":{"rendered":"https:\/\/www.aquanaria.com\/?p=17239"},"modified":"2024-07-23T13:25:26","modified_gmt":"2024-07-23T11:25:26","slug":"meeting-of-the-seas-2024","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/en\/news\/meeting-of-the-seas-2024\/","title":{"rendered":"THE MEETING OF THE SEAS 2024 WILL ADDRESS THE RELATIONSHIP BETWEEN THE HEALTH OF THE OCEANS AND OUR OWN HEALTH"},"content":{"rendered":"\n

The congress  <\/strong>Meeting of the Seas<\/strong><\/a> <\/strong> 2024was held in Tenerife. This is the second occasion that the Congress has been held on the island, which serves to illustrate its significant commitment to the conservation of the oceans and to the primary sector activities linked to the sea and gastronomy. For three days, a group of scientists, chefs from Spain and beyond, and other professionals with an interest in marine matters engaged in debate on the relationship between the health of the oceans and human health.<\/strong> Furthermore, just like at every meeting, the Sartun Prize was awarded<\/strong>.The award was presented to marine biologist Daniel Pauly in recognition of his work in studying the impact of human activity on fisheries.<\/strong><\/p>\n\n\n\n

Aquanaria is a company based in the Canary Islands and a market leader in the Spanish marine aquaculture sector.<\/strong> For years, the company has been associated with the gastronomy sector, thanks to the quality of its products and its specialisation in large sizes, which has enabled it to become a leading supplier of sea bass for haute cuisine.<\/strong> The company is committed to sustainability, and to the care and respect of the ocean in which it operates<\/strong>.This is the  second occasion<\/a>  on which it has participated as a partner in the organisation of this interesting congress.<\/p>\n\n\n\n

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BLUE HEALTH<\/h2>\n\n\n\n

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The Meeting of the Seas 2024 was held in accordance with this motto. Benjamin Lana, General Director of Vocento Gastronom\u00eda, described the congress as diverse and characterised by the bringing together of different sectors, often with conflicting interests, but with a desire to find solutions and synergies.<\/strong>It is notable that this year’s congress has already yielded outcomes that build upon the results of previous congresses. There is a case study of a collaboration project between anglers from Galicia and Tenerife. The project’s objective is to implement on the islands the work that has been carried out in recent years in Galicia. This involves strengthening the relationship between culinary professionals and anglers to improve the quality of fishing and thus enhance the product value.<\/strong> We were informed about this by Pepe Solla, Roberto Rodr\u00edguez Prieto (manager of Artes\u00e1ns da Pesca), Juan Carlos Clemente (consultant chef from Tenerife) and Manuel D\u00edaz Marcelino (angler from Tenerife).<\/p>\n\n\n\n

The congress was, as usual, focused on scientific matters.<\/strong> Carlos Duarte, biologist and scientific director of Meetings of the Seas, presented to the audience an overview of the relationship between the ocean and evolution.<\/strong>The presentation focused on the significance of red ochre (a source of iron and marine omega 3) in ancient cultures. At the congress, a substantial body of evidence was presented on the importance of seafood consumption in the diet, which is unfortunately on the decline. Both Carrie Ruxton, a dietitian, and Rosaura Leis, president of the Atlantic Diet Foundation, emphasised this point.<\/strong><\/p>\n\n\n\n

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In the topic-specific section on the state of the seas, we presented a pessimistic outlook, as exemplified by Daniel Pauly’s perspective.\u00a0The biologist stated that the FAO data are not sufficiently robust, and that the current rates of overfishing remain cause for concern.<\/strong>\u00a0Javier Garat (President of the International Coalition of Fisheries Associations)<\/strong>\u00a0offers a more optimistic view, indicating that many aspects are showing signs of improvement.<\/p>\n\n\n\n

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Chef Presence\u00a0<\/h4>\n\n\n\n

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As in previous years, the congress included a significant gastronomic component, featuring presentations and show-cookings by chefs with special links to the sea in their restaurants. Rafa Zafra commenced the proceedings by delineating the Gastrobio initiative, an endeavour to disseminate knowledge about fishing and related species. In attendance were also \u00c1ngel Le\u00f3n, Chele Gonz\u00e1lez (a Cantabrian residing in the Philippines), and Alberto Lozano (chef at Huset, one of the most northerly restaurants in the world).<\/strong> On the international front, representatives from Norway and Italy were in attendance.<\/p>\n\n\n\n

In the gastronomic section, we had the opportunity to sample dishes prepared by Nacho Solana (Solana Restaurant), Joan Capilla (L’Algadir, green Michelin star), Jos\u00e9 \u00c1lvarez (La Costa restaurant), and other distinguished chefs.<\/p>\n\n\n\n

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\"Hermanos<\/figure>\n<\/figure>\n\n\n\n

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AQUANARIA AT THE MEETING OF THE SEAS 2024<\/h3>\n\n\n\n

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Aquanaria made its debut on Sunday, with the tasting of\u00a0“Sea bass toast with avocado, coriander, lime and chillies,” prepared by Victor Bossecker<\/strong>\u00a0of Starfish Restaurant, Royal Hideaway Corales. On Monday, in the auditorium,\u00a0Javier Torres (three stars and a green Michelin star) presented an overview of the current menu at his restaurant, including the Aquanaria sea bass.<\/strong>\u00a0The dinner held on Tuesday took place at the picturesque Punta del Lomo El Monte Guargacho banana plantation.\u00a0Chef David Arauz, of Shibui and Zuara, created a dish comprising sea bass prepared using the robata method with bordelaise sauce and sea bass sashimi marinated in amazake as a garnish.<\/strong>\u00a0This dish features two distinct textures of sea bass. On the event\u2019s final day, Jes\u00fas Camacho and his team from the Donaire restaurant prepared an “Aquanaria sea bass, vinegared beetroot and goat chantilly” cocktail.<\/p>\n\n\n\n

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\"Aquanaria<\/figure>\n<\/figure>\n\n\n\n

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Furthermore, one of the highlights of the congress was the presentation by\u00a0Diego\u00a0Schattenhhofer, in collaboration with Jes\u00fas Arrieta (a microbiologist from the Oceanographic Centre of the Canary Islands), of his research on enzymatic maturation with the Aquanaria sea bass.\u00a0The samples, which had matured for varying periods of time (eight, twenty, forty and fifty-two days),<\/strong>\u00a0were tasted by attendees at a guided tasting session. The results were both surprising and satisfactory for the researchers.<\/p>\n\n\n\n

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AQUANARIA’S COMMITMENT<\/h3>\n\n\n\n

It is of great importance to us that this congress is held to discuss the status and future of the seas and oceans. It is the environment in which we operate and is of great consequence to the development of a healthy humanity, as has been emphasised on numerous occasions. Each edition offers valuable insights and knowledge. We are pleased to confirm our intention to remain committed to and supportive of this Congress.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

The congress  Meeting of the Seas  2024was held in Tenerife. This is the second occasion that the Congress has been held on the island, which serves to illustrate its significant commitment to the conservation of the oceans and to the primary sector activities linked to the sea and gastronomy. For three days, a group of scientists, chefs from Spain […]<\/p>\n","protected":false},"author":4,"featured_media":17063,"comment_status":"open","ping_status":"closed","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-17239","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","category-news"],"acf":[],"yoast_head":"\nBlue Healt debated at the 2024 Meeting of the Seas I aquanaria<\/title>\n<meta name=\"description\" content=\"Meeting of the Seas 2024. Gastronomic Meeting 2024. 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