{"id":19729,"date":"2025-05-11T23:23:01","date_gmt":"2025-05-11T21:23:01","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/lubina-aquanaria-pirinaca\/"},"modified":"2025-06-04T10:21:53","modified_gmt":"2025-06-04T08:21:53","slug":"aquanaria-sea-bass-pirinaca","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/","title":{"rendered":"AQUANARIA SEA BASS WITH FERMENTED PEPPER SALAD\u00a0 (Juanlu Fern\u00e1ndez**)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Juanlu Fern\u00e1ndez, chef and proprietor of the two-Michelin star&nbsp;<\/strong><a href=\"https:\/\/lucocinayalma.com\/\"><strong>L\u00fa, Cocina y&nbsp;<\/strong><\/a><a href=\"https:\/\/lucocinayalma.com\/\"><strong>Alma**<\/strong><\/a><strong>,<\/strong>&nbsp;is the&nbsp;<strong>creator of this recipe for Aquanaria sea bass with fermented pepper salad<\/strong><a href=\"https:\/\/lucocinayalma.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>.<\/strong><\/a>Juanlu spent years training and gaining&nbsp;<strong>experience<\/strong>&nbsp;in such outstanding kitchens as&nbsp;<strong>Aponiente,<\/strong>&nbsp;before opening&nbsp;<strong>his own restaurant in his hometown of Jerez de la Frontera<\/strong>. Juanlu&#8217;s cooking&nbsp;<strong>reflects his commitment to a modern and elegant approach to traditional Andalusian cuisine.&nbsp;<\/strong>His&nbsp;<strong>technical precision, respect for the product and a deep knowledge of sauces, a<\/strong>&nbsp;key element in his dishes, stand out.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.aquanaria.com\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Aquanaria<\/strong><\/a><strong>&nbsp;is Spain&#8217;s leading marine aquaculture company. Specialised in large-sized sea bass for the gastronomic sector.<\/strong>&nbsp;<strong>Aquanaria sea bass<\/strong>&nbsp;grow for&nbsp;<strong>more than four years in the cold and choppy waters of the Atlantic Ocean.<\/strong>&nbsp;The&nbsp;<strong>extreme conditions of the currents and waves keep the sea bass in constant movement<\/strong>, perfect for developing&nbsp;<strong>firm yet juicy flesh<\/strong>. That juiciness comes from the&nbsp;<strong>perfect level of infiltrated fat developed<\/strong>. This<strong>&nbsp;characteristic is highly valued by chefs<\/strong>,&nbsp;<strong>allowing&nbsp;<\/strong>them&nbsp;<strong>to obtain the results they want when applying techniques like smoking and grilling, which would not be possible with other leaner specimens of the fish.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">FERMENTED PEPPER SALAD (<em>PIRI\u00d1ACA<\/em>)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Piri\u00f1aca<\/em>&nbsp;<\/strong>is a&nbsp;<strong>traditional Andalusian salad,<\/strong>&nbsp;especially popular in C\u00e1diz. The&nbsp;<strong>basic ingredients are tomato, pepper, onion, olive oil, vinegar and salt.<\/strong>&nbsp;It can be served&nbsp;<strong>as a side dish or as a base for more elaborate dishes.<\/strong>&nbsp;Thanks to its freshness, it&nbsp;<strong>goes particularly well with fish and seafood<\/strong>. In fact, its&nbsp;<strong>origin&nbsp;<\/strong>is&nbsp;<strong>linked to seafood cuisine<\/strong>, where it&nbsp;<strong>was used to bring freshness to meals after long days at sea.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Jere,<strong>&nbsp;Juanlu offers a reinterpretation of&nbsp;<em>piri\u00f1aca<\/em>&nbsp;from Cadiz and captures all its flavour in the form of a liquid sauce<\/strong>. He adds a&nbsp;<strong>fresh, acidic touch to the recipe<\/strong>,&nbsp;<strong>enhancing the flavour of the smoked sea bass<\/strong>. A contrast of flavours that gives us a&nbsp;<strong>dish with plenty of personality.<\/strong><\/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<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Aquanaria Sea Bass<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>De-scale the sea bass and remove the loins<\/strong>, taking great care not to spoil the fish.\u00a0<strong>Separate the belly from the supreme fillet and remove the bones.<\/strong><\/li>\n\n\n\n<li><strong>Cure<\/strong>\u00a0the supremes\u00a0<strong>in coarse salt<\/strong>\u00a0for one hour, then wash off the excess salt and pat dry.<\/li>\n\n\n\n<li><strong>Place the<\/strong>\u00a0sea bass\u00a0<strong>supreme fillet<\/strong>\u00a0<strong>on a metal rack<\/strong>\u00a0in\u00a0<strong>a gastronorm<\/strong>\u00a0or another container where you can pour boiling water can fall.<\/li>\n\n\n\n<li><strong>Carefully pour the boiling water only over the skin<\/strong>\u00a0until it no longer shrinks.<\/li>\n\n\n\n<li>Next,\u00a0<strong>place the supreme fillet of sea bass on an oven rack in a cool oven, add 200 g of vine shoots and burn them directly blowtorch to generate the smoke.<\/strong>\u00a0Once\u00a0<strong>the smoke starts to spread, close the oven and leave for 4 minutes to\u00a0<\/strong>achieve\u00a0<strong>cold smoking\u00a0<\/strong>. Keep in the chamber.<\/li>\n\n\n\n<li><strong>Store in vacuum bags with 0.4\u00ba mild oil.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fermented&nbsp;<em>Piri\u00f1aca<\/em>&nbsp;Smoothie:<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Cut the green and red peppers into small pieces separately and set aside in a bowl<\/strong>, weigh out\u00a0<strong>3% their weight in salt<\/strong>.<\/li>\n\n\n\n<li><strong>Place in 1kg vacuum bags and seal at 85% vacuum.<\/strong><\/li>\n\n\n\n<li>Leave to\u00a0<strong>ferment at room temperature for 5 days<\/strong>\u00a0(be careful with the temperature in summer)<\/li>\n\n\n\n<li>With the help of a juice extractor,\u00a0<strong>pass through one type of pepper and then the other, cleaning the machine in between. Store the blended products in a 1 kg format for red peppers and 700 g for green peppers.<\/strong><\/li>\n\n\n\n<li>Using a cheesecloth or fine colander, extract\u00a0<strong>1 litre of red pepper, 700g of green pepper and 100g of oil.<\/strong><\/li>\n\n\n\n<li>Set to\u00a0<strong>maximum speed and keep cold.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cherry Tomatoes:<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Blanch and cool\u00a0<\/strong>in an inverted bain-marie.<\/li>\n\n\n\n<li><strong>Peel and set aside.<\/strong><\/li>\n\n\n\n<li>Place<strong>\u00a0the rest of the ingredients in a pot on the heat without boiling.<\/strong><\/li>\n\n\n\n<li><strong>Osmotise in the liquid<\/strong>\u00a0and place in the gastronorm, ensuring the pieces are not touching.<\/li>\n\n\n\n<li><strong>Dehydrate for 2 hours at 70\u00ba in the oven.<\/strong><\/li>\n\n\n\n<li><strong>Store in a container with sunflower oil.<\/strong><\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Parsley Gel:<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Blanch and cool<\/strong>\u00a0in an inverted bain-marie.<\/li>\n\n\n\n<li><strong>Reserve the water from the<\/strong>\u00a0cold\u00a0<strong>blanching<\/strong>.<\/li>\n\n\n\n<li><strong>Place 200g of parsley with 200g of the water used for blanching in a thermomix blender<\/strong><\/li>\n\n\n\n<li><strong>Blend at maximum speed<\/strong>\u00a0<strong>and strain<\/strong>\u00a0through a fine sieve.<\/li>\n\n\n\n<li>In a\u00a0<strong>saucepan adds 150g parsley water to 2g agar-agar.<\/strong><\/li>\n\n\n\n<li>As soon as it starts to\u00a0<strong>boil<\/strong>, remove from the heat and cool.<\/li>\n\n\n\n<li><strong>Combine with a blender once it has set and add a pinch of salt and 0.5g xanthan.<\/strong><\/li>\n\n\n\n<li><strong>If<\/strong>\u00a0<strong>necessary<\/strong>, add the minimum amount of\u00a0<strong>green colouring<\/strong>.<\/li>\n\n\n\n<li><strong>Place in blue piping bag with corresponding nozzle<\/strong>\u00a0and set aside.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Radish:<\/strong><strong><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Slice using a deli slicer and keep in ice water.<\/strong><\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">PLATING<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Arrange several cubes of sea bass supreme fillet<\/strong>, separate from each other, at<strong>\u00a0the bottom of a plate.<\/strong>\u00a0<strong>Garnish with cherry tomatoes, parsley gel dots, sliced radish and the three types of shoots. Carefully pour the\u00a0<em>piri\u00f1aca<\/em>\u00a0smoothie onto the plate.\u00a0<\/strong><\/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>Juanlu Fern\u00e1ndez, chef and proprietor of the two-Michelin star&nbsp;L\u00fa, Cocina y&nbsp;Alma**,&nbsp;is the&nbsp;creator of this recipe for Aquanaria sea bass with fermented pepper salad.Juanlu spent years training and gaining&nbsp;experience&nbsp;in such outstanding kitchens as&nbsp;Aponiente,&nbsp;before opening&nbsp;his own restaurant in his hometown of Jerez de la Frontera. Juanlu&#8217;s cooking&nbsp;reflects his commitment to a modern and elegant approach to traditional [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":18990,"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],"project_tag":[],"class_list":["post-19729","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-creative-recipes","project_category-chefs-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sea bass and pepper - Recipe by Juanlu Fern\u00e1ndez I aquanaria<\/title>\n<meta name=\"description\" content=\"Aquanaria Sea Bass with Fermented Pepper Salad. Aquanaria. Michelin Star Avant-garde cuisine. Gastronomy. Smoked.\" \/>\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\/en\/recipe\/aquanaria-sea-bass-pirinaca\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sea bass and pepper - Recipe by Juanlu Fern\u00e1ndez I aquanaria\" \/>\n<meta property=\"og:description\" content=\"Aquanaria Sea Bass with Fermented Pepper Salad. Aquanaria. Michelin Star Avant-garde cuisine. Gastronomy. Smoked.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/\" \/>\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=\"2025-06-04T08:21:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/03\/Lubina-Aquanaria-pirinaca-portada.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1055\" \/>\n\t<meta property=\"og:image:height\" content=\"540\" \/>\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=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/en\\\/recipe\\\/aquanaria-sea-bass-pirinaca\\\/\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/en\\\/recipe\\\/aquanaria-sea-bass-pirinaca\\\/\",\"name\":\"Sea bass and pepper - Recipe by Juanlu Fern\u00e1ndez I aquanaria\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/en\\\/recipe\\\/aquanaria-sea-bass-pirinaca\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/en\\\/recipe\\\/aquanaria-sea-bass-pirinaca\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2025\\\/03\\\/Lubina-Aquanaria-pirinaca-portada.jpg\",\"datePublished\":\"2025-05-11T21:23:01+00:00\",\"dateModified\":\"2025-06-04T08:21:53+00:00\",\"description\":\"Aquanaria Sea Bass with Fermented Pepper Salad. Aquanaria. Michelin Star Avant-garde cuisine. Gastronomy. Smoked.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/en\\\/recipe\\\/aquanaria-sea-bass-pirinaca\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.aquanaria.com\\\/en\\\/recipe\\\/aquanaria-sea-bass-pirinaca\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/en\\\/recipe\\\/aquanaria-sea-bass-pirinaca\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2025\\\/03\\\/Lubina-Aquanaria-pirinaca-portada.jpg\",\"contentUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2025\\\/03\\\/Lubina-Aquanaria-pirinaca-portada.jpg\",\"width\":1055,\"height\":540},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/en\\\/recipe\\\/aquanaria-sea-bass-pirinaca\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Proyectos\",\"item\":\"https:\\\/\\\/www.aquanaria.com\\\/receta\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"AQUANARIA SEA BASS WITH FERMENTED PEPPER SALAD\u00a0 (Juanlu Fern\u00e1ndez**)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#website\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/\",\"name\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\",\"description\":\"Aquanaria, empresa pionera en acuicultura marina en Espa\u00f1a, especializada en lubina de talla grande.\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#organization\"},\"alternateName\":\"Aquanaria\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#organization\",\"name\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\",\"alternateName\":\"Aquanaria\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Aquanaria-ESP-COLOR.png\",\"contentUrl\":\"https:\\\/\\\/www.aquanaria.com\\\/wp-content\\\/uploads\\\/2023\\\/08\\\/Aquanaria-ESP-COLOR.png\",\"width\":2482,\"height\":1749,\"caption\":\"Aquanaria, Gran Lubina Atl\u00e1ntica\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aquanaria.com\\\/de\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/Aquanaria\",\"https:\\\/\\\/x.com\\\/aquanariafish\",\"https:\\\/\\\/www.instagram.com\\\/aquanaria\\\/\",\"http:\\\/\\\/www.youtube.com\\\/channel\\\/UC6U5JO6b9ZzXj3E_8KZyBtw\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sea bass and pepper - Recipe by Juanlu Fern\u00e1ndez I aquanaria","description":"Aquanaria Sea Bass with Fermented Pepper Salad. Aquanaria. Michelin Star Avant-garde cuisine. Gastronomy. Smoked.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/","og_locale":"en_US","og_type":"article","og_title":"Sea bass and pepper - Recipe by Juanlu Fern\u00e1ndez I aquanaria","og_description":"Aquanaria Sea Bass with Fermented Pepper Salad. Aquanaria. Michelin Star Avant-garde cuisine. Gastronomy. Smoked.","og_url":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/","og_site_name":"Aquanaria","article_publisher":"https:\/\/www.facebook.com\/Aquanaria","article_modified_time":"2025-06-04T08:21:53+00:00","og_image":[{"width":1055,"height":540,"url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/03\/Lubina-Aquanaria-pirinaca-portada.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_site":"@aquanariafish","twitter_misc":{"Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/","url":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/","name":"Sea bass and pepper - Recipe by Juanlu Fern\u00e1ndez I aquanaria","isPartOf":{"@id":"https:\/\/www.aquanaria.com\/de\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/#primaryimage"},"image":{"@id":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/#primaryimage"},"thumbnailUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/03\/Lubina-Aquanaria-pirinaca-portada.jpg","datePublished":"2025-05-11T21:23:01+00:00","dateModified":"2025-06-04T08:21:53+00:00","description":"Aquanaria Sea Bass with Fermented Pepper Salad. Aquanaria. Michelin Star Avant-garde cuisine. Gastronomy. Smoked.","breadcrumb":{"@id":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/#primaryimage","url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/03\/Lubina-Aquanaria-pirinaca-portada.jpg","contentUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2025\/03\/Lubina-Aquanaria-pirinaca-portada.jpg","width":1055,"height":540},{"@type":"BreadcrumbList","@id":"https:\/\/www.aquanaria.com\/en\/recipe\/aquanaria-sea-bass-pirinaca\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Proyectos","item":"https:\/\/www.aquanaria.com\/receta\/"},{"@type":"ListItem","position":2,"name":"AQUANARIA SEA BASS WITH FERMENTED PEPPER SALAD\u00a0 (Juanlu Fern\u00e1ndez**)"}]},{"@type":"WebSite","@id":"https:\/\/www.aquanaria.com\/de\/#website","url":"https:\/\/www.aquanaria.com\/de\/","name":"Aquanaria, Gran Lubina Atl\u00e1ntica","description":"Aquanaria, empresa pionera en acuicultura marina en Espa\u00f1a, especializada en lubina de talla grande.","publisher":{"@id":"https:\/\/www.aquanaria.com\/de\/#organization"},"alternateName":"Aquanaria","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.aquanaria.com\/de\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.aquanaria.com\/de\/#organization","name":"Aquanaria, Gran Lubina Atl\u00e1ntica","alternateName":"Aquanaria","url":"https:\/\/www.aquanaria.com\/de\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/logo\/image\/","url":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/08\/Aquanaria-ESP-COLOR.png","contentUrl":"https:\/\/www.aquanaria.com\/wp-content\/uploads\/2023\/08\/Aquanaria-ESP-COLOR.png","width":2482,"height":1749,"caption":"Aquanaria, Gran Lubina Atl\u00e1ntica"},"image":{"@id":"https:\/\/www.aquanaria.com\/de\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Aquanaria","https:\/\/x.com\/aquanariafish","https:\/\/www.instagram.com\/aquanaria\/","http:\/\/www.youtube.com\/channel\/UC6U5JO6b9ZzXj3E_8KZyBtw"]}]}},"_links":{"self":[{"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/project\/19729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/project"}],"about":[{"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/types\/project"}],"author":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/comments?post=19729"}],"version-history":[{"count":2,"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/project\/19729\/revisions"}],"predecessor-version":[{"id":19732,"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/project\/19729\/revisions\/19732"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/media\/18990"}],"wp:attachment":[{"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/media?parent=19729"}],"wp:term":[{"taxonomy":"project_category","embeddable":true,"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/project_category?post=19729"},{"taxonomy":"project_tag","embeddable":true,"href":"https:\/\/www.aquanaria.com\/en\/wp-json\/wp\/v2\/project_tag?post=19729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}