Aquanaria: A Gastronomic Experience
It takes nearly 4 years of slow growth to create an Aquanaria Atlantic Seabass, (Dicentrarchus labrax, often known as Bronzini). Acknowledged for excellence by chefs from Singapore to New York, Aquanaria Seabass grow in the clean, cold and rough waters of the Atlantic ocean. Constantly swimming against strong currents gives them the perfect consistency, flavor and texture. Aquanaria Great Atlantic Seabass captures the wild qualities of wild Seabass and adds consistency of supply, wild Seabass are threatened in their natural range from Norway through the Mediterranean. From traditional to the cutting edge gastronomy of Michelin Star chefs, Aquanaria stands above all other farmed European Seabass.