{"id":20480,"date":"2025-07-07T18:56:34","date_gmt":"2025-07-07T16:56:34","guid":{"rendered":"https:\/\/www.aquanaria.com\/news\/vii-encuentro-de-los-mares\/"},"modified":"2025-10-07T16:53:34","modified_gmt":"2025-10-07T14:53:34","slug":"7th-meeting-of-the-sea","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/en\/news\/7th-meeting-of-the-sea\/","title":{"rendered":"AITOR ARREGUI WINS\u00a0SART\u00daN\u00a0AWARD AT 7TH MEETING OF THE SEAS"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Once again, the island of\u00a0<strong>Tenerife was the venue for this year\u2019s <a href=\"https:\/\/www.encuentrodelosmares.com\" target=\"_blank\" rel=\"noreferrer noopener\">7th Meeting of the Seas<\/a>\u00a0.<\/strong>\u00a0The event\u00a0<strong>has established itself as<\/strong>\u00a0<strong>a meeting point for scientists, fishers and national and international chefs, bringing together science, sustainability and gastronomy<\/strong>. On this occasion,\u00a0<strong>the Sart\u00fan Award recognised the career of the Basque chef Aitor Arregui, who has inherited a family know-how and history that is intimately linked with the sea and cooking.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria is a company based in the Canary Islands\u00a0and a market leader in the\u00a0<\/strong><a href=\"https:\/\/www.aquanaria.com\/en\/gastronomy\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Spanish<\/strong><\/a><a href=\"https:\/\/www.aquanaria.com\/en\/gastronomy\/\"><strong>\u00a0aquaculture sector<\/strong><\/a><strong>.<\/strong>\u00a0The two basic pillars of the company are\u00a0<strong>gastronomy and sustainability\u00a0<\/strong>\u00a0<strong>and its aim is to offer the best possible alternative to wild sea bass<\/strong>. Respect for the natural environment and the well-being of the sea bass are the priority for those 4 years on average that an Aquanaria sea bass remains in the open sea. The company has achieved\u00a0<strong>a large size, high quality product that is positioned as the sea bass of national and international haute cuisine.<\/strong>\u00a0This year, once again,\u00a0<strong>Aquanaria has sponsored the Meeting of the Seas, ensuring a conference as interesting as this one takes place in Tenerife.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>AN EDITION OF THE MEETING OF THE SEAS WITH THE FOCUS ON SALT<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The byline for this year&#8217;s 7th Meeting of the Seas, \u201cSalt, science and life,\u201d highlights the value of salt<\/strong>, not only as an essential component in the marine environment, but also as a cultural link between humans and the sea.\u00a0<strong>We learned about the important role of salt through interesting presentations, live cooking demonstrations and round-table discussions<\/strong>.\u00a0<strong>Thanks to Carlos Duarte, Scientific Director of the conference, we were able to learn about the transcendent role of salt in the future of humanity<\/strong>\u00a0and its uses in obtaining energy, producing hydrogen, obtaining lithium or even its application in construction.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Xabier Agote de Albaola&#8217;s talk on his project to build a replica of the\u00a0<em>Nao San Juan<\/em>,<\/strong>\u00a0<strong>,<\/strong>an old Basque whaling ship that will soon be launched,<strong>\u00a0was very well received<\/strong>.\u00a0<strong>AZTI\u2019s Xabier Irigoienwere also appeared, offering some very interesting contributions and debate on the use of mesopelagic organisms.<\/strong>\u00a0Of course, the situation of the Canary Islands salt mines was discussed, as well as salt and human health.\u00a0<strong>There were also round-table discussions with important topics for debate, such as the state of the oceans and the problems facing the fisheries sector.\u00a0<\/strong>Another highlight<strong>was the increasingly prominent role of aquaculture at the conference. This year saw an interesting presentation by Rafael Gin\u00e9s,<\/strong>\u00a0coordinator of the aquaculture facilities at the University of Las Palmas de Gran Canaria. Rafael\u00a0<strong>spoke passionately about nutrition in aquaculture and its influence on the organoleptic characteristics of fish.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"19967\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Carlos-Duarte-576x1024.jpg\" alt=\"\" class=\"wp-image-19967\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Carlos-Duarte-576x1024.jpg 576w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Carlos-Duarte-480x853.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 576px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"19982\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/tempImagegurMaw-576x1024.jpg\" alt=\"\" class=\"wp-image-19982\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/tempImagegurMaw-576x1024.jpg 576w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/tempImagegurMaw-480x853.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 576px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"19869\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/a188c609-4eb2-4dfc-9160-22d3e05ed17d-576x1024.jpg\" alt=\"\" class=\"wp-image-19869\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/a188c609-4eb2-4dfc-9160-22d3e05ed17d-576x1024.jpg 576w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/a188c609-4eb2-4dfc-9160-22d3e05ed17d-480x853.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 576px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Presence of spanish and international chefs<\/strong><\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">But it&#8217;s not all about science! As in previous years,<strong>\u00a0the conference also included a significant gastronomic component, featuring presentations and live cooking demonstrations by chefs with special links to the sea in their restaurants.\u00a0<\/strong>And when it comes to the sea and gastronomy in Spain,\u00a0who else could top the bill but\u00a0<strong>\u00c1ngel Le\u00f3n, of the three-Michelin star Aponiente in C\u00e1diz<\/strong>?<strong>\u00a0\u00c1ngel announced an exciting plan to incorporate the adjoining marshland as part of the restaurant experience.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"19977\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Angel-Leon-576x1024.jpg\" alt=\"\" class=\"wp-image-19977\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Angel-Leon-576x1024.jpg 576w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Angel-Leon-480x853.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 576px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" data-id=\"19957\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Moreno-Cedroni-768x1024.jpg\" alt=\"\" class=\"wp-image-19957\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Moreno-Cedroni-768x1024.jpg 768w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Moreno-Cedroni-480x640.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 768px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"19854\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/PHOTO-2025-07-01-13-51-14-576x1024.jpg\" alt=\"\" class=\"wp-image-19854\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/PHOTO-2025-07-01-13-51-14-576x1024.jpg 576w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/PHOTO-2025-07-01-13-51-14-480x853.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 576px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Among the other prominent names from the world of gastronomy was\u00a0<strong>Moreno Cedroni, of the two-Michelin star La Madonnina del Pescatore in Senigallia on Italy&#8217;s Adriatic coast<\/strong>. Cedroni\u00a0<strong>showed us how he takes advantage of fish bones by creating different shapes and textures. Christopher Haatuft form\u00a0\u00a0the Michelin-starred Lysverket in Bergen, Norway, told us his own story with fish, seafood and the essence of Scandinavia. Gil Fernandes of the Michelin-starred Fortaleza do Guincho in Cascais outside Lisbon, took us to the Portuguese coast thanks to his experience with the use of seaweed in cooking.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>AQUANARIA AT THE MEETING OF THE SEAS 2025<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria enjoyed a prominent presence at an event so closely aligned with our business objectives and mission.<\/strong>\u00a0<strong>Juanlu Fern\u00e1ndez and Hector Sanz of the two-Michelin starred L\u00da Cocina y Alma in Jerez de la Frontera<\/strong>,\u00a0<strong>took us all the way to Jerez and its traditional recipes<\/strong>\u00a0in a fascinating and entertaining live cooking demonstration,<strong>\u00a0showing us a reinterpretation of sea bass in\u00a0<em>piri\u00f1aca<\/em>\u00a0and an Aquanaria sea bass\u00a0<em>bienmesabe<\/em><\/strong>.\u00a0<strong>That same Aquanaria sea bass in\u00a0<em>piri\u00f1aca<\/em>\u00a0was one of the star dishes of the fantastic 8-pass gala dinner held at the Taste 1973 restaurant.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Attendees also enjoyed\u00a0<\/strong>our sea bass on the\u00a0<strong>boat outing, during which Diana Marcelino, chef at the El Secreto de Chimiche in Tenerife, prepared Aquanaria sea bass with\u00a0<em>rancho canario<\/em>\u00a0and cured sea bass with seaweed on a corn pur\u00e9e.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-gallery has-nested-images columns-2 is-cropped wp-block-gallery-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" data-id=\"19925\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/IMG_1139.heic\" alt=\"\" class=\"wp-image-19925\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"883\" height=\"589\" data-id=\"19962\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Pirinaca-de-lubina-de-Juanlu-.jpg\" alt=\"\" class=\"wp-image-19962\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Pirinaca-de-lubina-de-Juanlu-.jpg 883w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/Pirinaca-de-lubina-de-Juanlu--480x320.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 883px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"19890\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/PHOTO-2025-07-01-16-11-03-576x1024.jpg\" alt=\"\" class=\"wp-image-19890\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/PHOTO-2025-07-01-16-11-03-576x1024.jpg 576w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/PHOTO-2025-07-01-16-11-03-480x853.jpg 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) 576px, 100vw\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"576\" height=\"1024\" data-id=\"19895\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/07\/d16d95d0-3aec-471b-b51e-ec954aa13608-576x1024.jpg\" alt=\"\" class=\"wp-image-19895\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>AQUANARIA&#8217;S COMMITMENT<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>It was a pleasure for Aquanaria to participate once again as partners of this unique conference<\/strong>, where the theme of the sea is addressed from different points of view.\u00a0<strong>As the environment in which we carry out our activity, it is of great importance to us and every edition of the conference provides valuable insights and knowledge.\u00a0<\/strong>The next Meeting of the Seas will again be hosted in Tenerife.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Once again, the island of\u00a0Tenerife was the venue for this year\u2019s 7th Meeting of the Seas\u00a0.\u00a0The event\u00a0has established itself as\u00a0a meeting point for scientists, fishers and national and international chefs, bringing together science, sustainability and gastronomy. On this occasion,\u00a0the Sart\u00fan Award recognised the career of the Basque chef Aitor Arregui, who has inherited a family [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":19886,"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-20480","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 v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Aitor Arregui wins sart\u00fan award at Meeting of the seas | aquanaria<\/title>\n<meta name=\"description\" content=\"7th Meeting of the Seas. Meeting of the Seas 2025. Sustainability. Aquaculture. Ocean Health. Chef. 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