Presentation

The life of a sea bass: conservation techniques to get the very best out of a fish

This talk will home in on conservation methods in connection with getting the very best out of the great Atlantic sea bass.

Cristóbal Muñoz will take us through a number of ancestral methods
employed to enable us to make full use of this fish. Cold maturing, drying and fat will serve as the main theme for this chef to describe his work at Ambivium with his Cellarium menu.

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