{"id":18881,"date":"2025-02-10T09:58:32","date_gmt":"2025-02-10T08:58:32","guid":{"rendered":"https:\/\/www.aquanaria.com\/news\/v-premio-revelacion-sostenibilidad\/"},"modified":"2025-03-07T14:38:42","modified_gmt":"2025-03-07T13:38:42","slug":"v-sustainability-revelation-award","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/en\/news\/v-sustainability-revelation-award\/","title":{"rendered":"MIGUEL \u00c1NGEL DE LA CRUZ IS THE PROUD WINNER OF THE 5TH AQUANARIA SUSTAINABILITY REVELATION AWARD AT MADRID FUSI\u00d3N 2025"},"content":{"rendered":"\n

Aquanaria participated in the latest edition of the most internationally recognised gastronomic congress<\/strong>,\u00a0Madrid<\/strong><\/a>\u00a0Fusi\u00f3n<\/strong><\/a>, held from 27 to 29 January at IFEMA. This edition of\u00a0Madrid Fusi\u00f3n has set new records for participation across all levels, solidifying its international expansion with visitors from 63 countries.<\/strong>\u00a0Under the\u00a0theme “Revolucionarios”<\/strong>, the\u00a0spotlight was on the generation of chefs who have transformed, and continue to transform, the culinary sector<\/strong>. The\u00a0event also showcased new advances that will shape the future of gastronomy<\/strong>, including the integration of artificial intelligence. For its part,\u00a0Aquanaria 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.<\/strong>\u00a0We had three incredibly intense days where we had the pleasure of sharing with the chefs and other collaborators who visited us at our stand.<\/p>\n\n\n\n

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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.<\/strong>\u00a0The\u00a0sea bass are reared in the cold, oxygenated waters of the Atlantic Ocean.<\/strong>\u00a0For over\u00a0four years, the sea bass swim against strong currents in the Atlantic<\/strong>, thriving on a carefully\u00a0controlled<\/a>\u00a0diet<\/a><\/a>. This environment allows\u00a0the sea bass to develop their characteristic firm yet silky texture, a mild flavour free from any undesirable aftertastes, and a uniform, bright colour.<\/strong>\u00a0This is why\u00a0the most discerning chefs in over 29 countries choose Aquanaria as the sustainable alternative to wild sea bass for their restaurants.<\/strong><\/p>\n\n\n\n

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5TH AQUANARIA SUSTAINABILITY REVELATION AWARD\u00a0<\/strong><\/h2>\n\n\n\n

Once again,\u00a0Madrid Fusi\u00f3n was the chosen venue for the prestigious 5th Aquanaria Sustainability Revelation Award at Madrid Fusion Food from Spain.<\/strong>\u00a0A prize that, year after year,\u00a0strengthens its prestige through nominations of the highest calibre and the most demanding criteria<\/strong>. In this edition,\u00a0the winners, who received \u20ac1,500 and a trophy crafted by Mikel Aranburu from recycled metal, were:<\/strong><\/p>\n\n\n\n

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  • Winner of the 5th Aquanaria Sustainability Revelation Award: Miguel \u00c1ngel de la Cruz<\/strong>\u00a0was 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\u00a0La Botica de Matapozuelos.<\/strong><\/li>\n\n\n\n
  • First Runner-Up: Blanca and Samuel Moreno<\/strong>, recognised for their dedication as guardians of the land, recovering ancient grains of local varieties and preserving the ecosystem at their restaurant\u00a0El Molino de Alcuneza<\/strong>.<\/li>\n\n\n\n
  • Second Runner-Up: Lara Roguez<\/strong>, honoured for her work in maximising product use and ensuring absolute product traceability at her restaurant\u00a0Abarike<\/strong>.<\/li>\n<\/ul>\n\n\n\n

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    The\u00a0projects were selected<\/strong>\u00a0from among all the participants\u00a0by a jury, which included: Jes\u00fas S\u00e1nchez<\/strong>(Cenador de Am\u00f3s, Villaverde de los Pontones) and\u00a0chefs Sergio and Javier Torres<\/strong>\u00a0(Cocina Hermanos Torres, Barcelona), whose restaurants hold three MICHELIN Red Stars and the Green Star,\u00a0representing the gastronomic sector; Ver\u00f3nica Sanz Izquierdo<\/strong>, an expert in sustainability certifications,\u00a0as a representative of professional standards and certification in sustainability<\/strong>; and\u00a0Luis Laria<\/strong>, founder and president of the Marine Species Research Organisation CEPESMA,\u00a0and Alfredo L\u00f3pez<\/strong>, biologist with the Marine Mammals Research Organisation CEMMA,\u00a0representing environmental protection<\/strong>.<\/p>\n\n\n\n

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    AQUARNIA AT MADRID FUSI\u00d3N<\/h3>\n\n\n\n

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    As always,\u00a0Aquanaria featured a stunning stand that hosted a variety of activities throughout the event, serving as a welcoming meeting point for chefs, friends and collaborators.<\/strong>\u00a0The\u00a0Ef\u00edmero by Aquanaria programme of activities<\/strong>\u00a0took place\u00a0at the stand<\/strong>. This project, which made its debut at last year’s event,\u00a0has this time included the participation of:<\/strong><\/p>\n\n\n\n

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    • Miguel Hern\u00e1ndez, Chef at Por Herencia restaurant (Murcia)<\/strong>, showcased two distinct preparations of sea bass: \u2018Sea bass roast Aquanaria salad, mint and lemon\u2019 and \u2018Carpaccio of semi-cured Aquanaria sea bass with marcona almonds\u2019.<\/li>\n<\/ul>\n\n\n\n
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      • Zuri\u00f1e Garc\u00eda, Executive Chef at El Paladar Restaurant (Vizcaya)<\/strong>, demonstrated her technique for preparing \u2018Aquanaria sea bass flank with its juice over pickled French onion\u2019<\/li>\n<\/ul>\n\n\n\n
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          \n
        • Sara Ferreres, Chef at Taller Arzuaga Restaurant (Valladolid)<\/strong>, Red MICHELIN Star and Green MICHELIN Star 2025, gave an inspiring demonstration with her dish \u2018Aquanaria sea bass,\u00a0piment\u00f3n de la vera<\/em>\u00a0paprika, and orange\u2019<\/li>\n<\/ul>\n\n\n\n
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          • Manu Arenilla, Executive Chef at Jard\u00edn de los Duques restaurant (Madrid)<\/strong>, demonstrated his technique with the dish \u2018Poached sea bass, bouillabaisse pil-pil and potato flakes\u2019.<\/li>\n<\/ul>\n\n\n\n
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            Aquanaria also made its mark beyond the stand.\u00a0Steven Wu, Executive Chef at the recently MICHELIN-starred Sen Omakase, gave an insightful talk in the Flexible Event Space: \u2018Mottainai: the Regret of Waste\u2019<\/strong>\u00a0The\u00a0use techniques applied to the less noble parts of the sea bass<\/strong>\u00a0were the central focus of this presentation, where Steven Wu reflected on food waste<\/strong>. Furthermore,\u00a0showcasing his in-depth knowledge of the product and his passion for sharing his work, Steven Wu responded brilliantly to all the questions and queries<\/strong>\u00a0raised by the audience. Finally,\u00a0the audience warmly welcomed the presentation of the<\/strong>\u00a05th Aquanaria Sustainability Revelation Award.<\/strong><\/p>\n\n\n\n

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            AQUANARIA’S COMMITMENT<\/h3>\n\n\n\n

            Internationally renowned conferences like Madrid Fusi\u00f3n,\u00a0<\/strong>which\u00a0foster the exchange of knowledge and celebrate gastronomic excellence,\u00a0<\/strong>will continue\u00a0to benefit from the support and participation of Aquanaria.<\/strong>\u00a0When events like this also serve as\u00a0a meeting point for clients, friends, and collaborators, the experience becomes even more meaningful and rewarding<\/strong>.<\/p>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            Aquanaria participated in the latest edition of the most internationally recognised gastronomic congress,\u00a0Madrid\u00a0Fusi\u00f3n, held from 27 to 29 January at IFEMA. This edition of\u00a0Madrid Fusi\u00f3n has set new records for participation across all levels, solidifying its international expansion with visitors from 63 countries.\u00a0Under the\u00a0theme “Revolucionarios”, the\u00a0spotlight was on the generation of chefs who have transformed, […]<\/p>\n","protected":false},"author":4,"featured_media":18729,"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-18881","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","category-news"],"acf":[],"yoast_head":"\nV SUSTAINABILITY REVELATION AWARD I aquanaria<\/title>\n<meta name=\"description\" content=\"V Aquanaria's sustainability revelation award. Madrid Fusi\u00f3n 2025. International gastronomy. Chef's sea bass. 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