{"id":15983,"date":"2023-10-04T00:20:11","date_gmt":"2023-10-03T22:20:11","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lomo-lubina-curado\/"},"modified":"2024-02-28T13:16:15","modified_gmt":"2024-02-28T12:16:15","slug":"fillet-sea-bass-cured","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/fillet-sea-bass-cured\/","title":{"rendered":"CURED AQUANARIA SEA BASS FILLET  (Samuel Naveira*)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Samuel Naveira proposes this recipe for cured sea bass fillet.<\/strong> Prior to joining MuNa, <strong>Samuel gained experience working in the kitchens of renowned restaurants including El Ermita\u00f1o* (Benavente), Cocinandos* (Le\u00f3n), La Candela Resto* (Madrid), Sergi Arola Gastro** (Madrid) and A&#8217;barra* (Madrid). <\/strong>He was a <strong>finalist for the the Revelation Chef Award at Madrid Fusi\u00f3n, the Aquanaria 2023 sustainability award, and is included in the Basque Culinary Center&#8217;s list of &#8216;100 young talents in gastronomy&#8217;<\/strong>.\u00a0En\u00a0\u00a0<strong><a href=\"https:\/\/restaurantemuna.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">MuNa<\/a>*, the first restaurant to receive a MICHELIN star in El Bierzo,<\/strong> showcases the resources of its land through a <strong>combination of creativity, products, and environment<\/strong>.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria is the foremost marine aquaculture company in Spain<\/strong>, currently specialising in XXL sea bass. <strong>Aquanaria sea bass mature and exercise in the turbulent waters of the Atlantic Ocean for over four years<\/strong>. They are <strong>caught at night, upon request, after a period of fasting<\/strong>.<strong>&nbsp;This ensures freshness,&nbsp;&nbsp;<a href=\"https:\/\/www.aquanaria.com\/lubina-salvaje\/\" target=\"_blank\" rel=\"noreferrer noopener\">animal welfare<\/a>&nbsp;, and a longer shelf life.&nbsp;Within 12 hours of being caught, the seafood is delivered to the restaurants<\/strong>, ensuring maximum freshness.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FISH CURING TECHNIQUE<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Curing is a preservation technique that extends the shelf life of food<\/strong>. It involves processes such as salting, smoking, and drying. <strong>It also creates new flavour and texture nuances<\/strong>, which is the primary reason for its current usage. Although <strong>it is more commonly used for meat, more and more chefs are using this method for fish<\/strong>. The <strong>quality of the raw materials largely determines the success of this technique<\/strong>. Freshness and the absence of stress in the life and death of the animal are key factors.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this recipe, <strong>Samuel first cures the meat with a dry mixture of salt and sugar. He then allows it to dehydrate and mature in cold storage.<\/strong> The chef uses an <strong>Aquanaria sea bass fillet<\/strong>, which <strong>is ideal for this technique due to its thickness and optimal level of infiltrated fat<\/strong>. The sea bass served at the restaurants is guaranteed to be fresh and prepared with technical and hygienic precision.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">METHOD<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cure the fillet in a mixture of salt and sugar for three days in a curing chamber.<\/strong><\/li>\n\n\n\n<li>After the time has passed, <strong>remove any excess salt and sugar<\/strong>.<\/li>\n\n\n\n<li><strong>Grind the spices<\/strong> into a fine powder and set it aside.<\/li>\n\n\n\n<li><strong>Coat the fillet with the spices and hang it in cold storage for at least 25 days.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PLATING<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Slice the cured fillet thinly and arrange it on a long, flat plate.\u00a0<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Samuel Naveira proposes this recipe for cured sea bass fillet. Prior to joining MuNa, Samuel gained experience working in the kitchens of renowned restaurants including El Ermita\u00f1o* (Benavente), Cocinandos* (Le\u00f3n), La Candela Resto* (Madrid), Sergi Arola Gastro** (Madrid) and A&#8217;barra* (Madrid). He was a finalist for the the Revelation Chef Award at Madrid Fusi\u00f3n, the [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":14292,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[81,82,85],"project_tag":[],"class_list":["post-15983","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-creative-recipes","project_category-chefs-recipes","project_category-raw-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cured sea bass fillet - Samuel Naveira Recipe I aquanaria<\/title>\n<meta name=\"description\" content=\"Cured sea bass fillet. MICHELIN Star XXL Sea bass Cured fillet. Chef. Samuel Naveira. Fish chacina Maturing of fish Young chef.\" \/>\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\/recipe\/lomo-lubina-curado\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cured sea bass fillet - Samuel Naveira Recipe I aquanaria\" \/>\n<meta property=\"og:description\" content=\"Cured sea bass fillet. MICHELIN Star XXL Sea bass Cured fillet. Chef. Samuel Naveira. Fish chacina Maturing of fish Young chef.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aquanaria.com\/recipe\/lomo-lubina-curado\/\" \/>\n<meta property=\"og:site_name\" content=\"Aquanaria\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Aquanaria\" \/>\n<meta property=\"article:modified_time\" content=\"2024-02-28T12:16:15+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/08\/IMG_1485-copia.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1075\" \/>\n\t<meta property=\"og:image:height\" content=\"539\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@aquanariafish\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/recipe\\\/lomo-lubina-curado\\\/\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/recipe\\\/lomo-lubina-curado\\\/\",\"name\":\"Cured sea bass fillet - Samuel Naveira Recipe I aquanaria\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/recipe\\\/lomo-lubina-curado\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/recipe\\\/lomo-lubina-curado\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/IMG_1485-copia.jpg\",\"datePublished\":\"2023-10-03T22:20:11+00:00\",\"dateModified\":\"2024-02-28T12:16:15+00:00\",\"description\":\"Cured sea bass fillet. 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