{"id":21624,"date":"2025-10-23T13:51:40","date_gmt":"2025-10-23T11:51:40","guid":{"rendered":"https:\/\/www.aquanaria.com\/news\/spain-fusion-texas-2025\/"},"modified":"2026-02-20T11:31:35","modified_gmt":"2026-02-20T10:31:35","slug":"spain-fusion-texas-2025","status":"publish","type":"post","link":"https:\/\/www.aquanaria.com\/en\/news\/spain-fusion-texas-2025\/","title":{"rendered":"CHEF LUIS ROGER SHOWCASES THE VERSATILITY OF AQUANARIA SEA BASS IN TEXAS"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>On 17 October, the Spain Fusion Texas 2025 culinary event was held in San Antonio.<\/strong>\u00a0This marked the fourth edition of this gathering. It has established itself as an essential event for bringing the best of Spanish pantry and cuisine to the American market. Alfonso Fern\u00e1ndez, known as the Food Fetishist, acted as master of ceremonies during the engaging presentations that took place throughout the day in the exhibition area. Among the presenters was Spanish chef Luis Roger, who heads the MICHELIN-starred restaurant BCN in Houston. The action-packed day culminated with the Spain Night Out. This lively and relaxed event allowed attendees to enjoy Spanish food and music late into the afternoon.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria is a pioneering company<\/strong>\u00a0in Spain for marine aquaculture. We specialise in large sea bass for the hospitality industry. Our\u00a0<strong>international expansion strategy<\/strong>\u00a0has allowed us\u00a0<strong>to be present in more than 32 countries<\/strong>. This is possible thanks to our robust logistics system, which allows us to deliver\u00a0<a href=\"https:\/\/www.aquanaria.com\/en\/gastronomy\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>fresh sea bass to any part of the world<\/strong><\/a>\u00a0<strong>within 48 hours of harvest<\/strong>.\u00a0This guarantees our customers receive a product with exceptional texture and flavour along with maximum freshness and shelf life.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">LUIS ROGER, JUANLU FERN\u00c1NDEZ AND PEPE VIEIRA BRING AQUANARIA SEA BASS TO THE TEXAN PUBLIC<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Luis Roger<\/strong>\u00a0(restaurant BCN Taste &amp; Tradition*, Houston, USA),\u00a0<strong>Juanlu Fern\u00e1ndez<\/strong>\u00a0(restaurant L\u00fa, Cocina y Alma**, Jerez de la Frontera, C\u00e1diz) and\u00a0<strong>Pepe<\/strong>\u00a0<strong>Vieira<\/strong>\u00a0(restaurant Pepe Vieira**, Rax\u00f3, Pontevedra) gave three compelling presentations in San Antonio showcasing the essence of their cuisine and the great richness of Spanish products. For this, they used Aquanaria sea bass as the key ingredient in their cooking demonstrations, demonstrating its great versatility.<\/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=\"819\" height=\"1024\" data-id=\"20647\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/recursos-de-stories-Post-de-Instagram-45-819x1024.png\" alt=\"Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20647\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"20626\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/27-819x1024.png\" alt=\"Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20626\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"20611\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/30-819x1024.png\" alt=\"Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20611\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"20616\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/29-819x1024.png\" alt=\"Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20616\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"351\" data-id=\"20696\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/Captura-de-pantalla-2025-10-22-a-las-12.24.27-edited.png\" alt=\"Luis Roger Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20696\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/Captura-de-pantalla-2025-10-22-a-las-12.24.27-edited.png 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/Captura-de-pantalla-2025-10-22-a-las-12.24.27-edited-256x300.png 256w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Spanish chef<strong>\u00a0Luis Roger<\/strong>\u00a0has been based in Houston for many years. There he runs the MICHELIN-starred restaurant BCN Taste &amp; Tradition. He also leads MAD, a more casual project that brings together the best of Spanish cuisine and Madrid&#8217;s nightlife. During his presentation &#8216;Exploring the rich flavours, textures and quality of Spanish seafood&#8217;, Luis shared his experience with Aquanaria sea bass. He highlighted<strong>\u00a0its year-round availability and consistent quality.<\/strong>\u00a0These characteristics solved the supply issues he was experiencing in his restaurant and have made him an advocate for the product. Through four recipes showcasing different techniques \u2013 steamed sea bass with pistachio and almonds, grilled with avocado, tiradito with escabeche and nigiri<strong>\u00a0\u2013 the chef showed the various possibilities offered by the product.<\/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-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=\"819\" height=\"1024\" data-id=\"20653\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/recursos-de-stories-Post-de-Instagram-45-2-819x1024.png\" alt=\"Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20653\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"20631\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/26-819x1024.png\" alt=\"Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20631\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"20621\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/28-819x1024.png\" alt=\"Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20621\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"511\" data-id=\"20701\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/imagen-principal-blogrecetas-12-1024x511.png\" alt=\"\" class=\"wp-image-20701\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/imagen-principal-blogrecetas-12-1024x511.png 1024w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/imagen-principal-blogrecetas-12-980x489.png 980w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/imagen-principal-blogrecetas-12-480x240.png 480w\" sizes=\"(min-width: 0px) and (max-width: 480px) 480px, (min-width: 481px) and (max-width: 980px) 980px, (min-width: 981px) 1024px, 100vw\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Juanlu Fern\u00e1ndez<\/strong>\u00a0gave a talk entitled &#8216;Cooking with Magic&#8217;. The chef<strong>\u00a0expertly demonstrated how the same ingredient, Aquanaria sea bass, can be presented in very different ways in terms of texture and aroma when the right techniques, and magic, are applied.<\/strong>\u00a0Using three traditional recipes with an innovative twist, he surprised the American audience. For his part, Pepe Vieira transported the audience to Galicia through the dishes of his restaurant, which also offers accommodation. In his demonstration, he used Aquanaria sea bass, which he marinated in salt, citrus and aromatic herbs and presented in the form of a delicate flower.<\/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-3 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"346\" height=\"346\" data-id=\"20691\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/Captura-de-pantalla-2025-10-22-a-las-12.42.19-edited.png\" alt=\"Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20691\" srcset=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/Captura-de-pantalla-2025-10-22-a-las-12.42.19-edited.png 346w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/Captura-de-pantalla-2025-10-22-a-las-12.42.19-edited-300x300.png 300w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/Captura-de-pantalla-2025-10-22-a-las-12.42.19-edited-150x150.png 150w, https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/Captura-de-pantalla-2025-10-22-a-las-12.42.19-edited-100x100.png 100w\" sizes=\"(max-width: 346px) 100vw, 346px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"819\" height=\"1024\" data-id=\"20659\" src=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/10\/recursos-de-stories-Post-de-Instagram-45-3-819x1024.png\" alt=\"Spain Fusion Texas 2025 Aquanaria\" class=\"wp-image-20659\"\/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">SPAIN FUSION TEXAS 2025<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The event unfolded in two sessions<\/strong>\u00a0with distinct formats, held during the day and in the late afternoon. Both took place\u00a0<strong>at the iconic Hotel Emma<\/strong>\u00a0in the heart of San Antonio&#8217;s trendy Pearl District. Aiming to\u00a0<strong>promote<\/strong>the\u00a0<strong>value of Spanish products in the US market<\/strong>\u00a0and reinforce the visibility of Spanish cuisine, Spain Fusion served as a meeting point connecting top quality products, such as Aquanaria sea bass, with chefs and professionals from the US culinary scene.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The daytime session featured a full agenda of presentations and cooking demonstrations<\/strong>, as well as an exhibition area where Aquanaria was also represented. The sessions were led by renowned chefs. Including Juanlu Fern\u00e1ndez (restaurant L\u00fa, Cocina y Alma**, Jerez de la Frontera, C\u00e1diz); Luis Roger (restaurant BCN Taste &amp; Tradition*, Houston, USA) and Varin Keokitvon (chef instructor at The Seattle Culinary Academy, USA).\u00a0<strong>The second session, Spain Night Out, took place in the late afternoon on the hotel\u2019s grounds.<\/strong>This featured a more relaxed format where, through music and gastronomy, guests were invited to experience the\u00a0<strong>symbol of union and celebration that food represents in Spanish culture<\/strong>. There was also a station where attendees could enjoy Aquanaria sea bass tastings led by our sushi chef.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">AQUANARIA&#8217;S COMMITMENT<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>At Aquanaria we are committed to culinary excellence and actively work to promote our products internationally.\u00a0<\/strong>Attending events such as Spain Fusion Texas 2025, where culinary excellence is promoted and supported, is always a very enriching experience. Even more so when shared with renowned chefs such as Luis Roger, a MICHELIN-starred chef in Houston.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On 17 October, the Spain Fusion Texas 2025 culinary event was held in San Antonio.\u00a0This marked the fourth edition of this gathering. It has established itself as an essential event for bringing the best of Spanish pantry and cuisine to the American market. Alfonso Fern\u00e1ndez, known as the Food Fetishist, acted as master of ceremonies [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":20708,"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-21624","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>AQUANARIA AT SPAIN FUSI\u00d3N TEXAS 2025 | aquanaria<\/title>\n<meta name=\"description\" content=\"Spain Fusion Texas 2025. Chef Estrella Michelin. Lubina Aquanaria. Evento gastron\u00f3mico. Lubina XXL. 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