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Ángel León, thel 'Chef of the Sea' (Photo: Nueva Pescanova)

Pescanova and Ángel León will collaborate to investigate the seafood innovation

Click on the flag for more information about Spain SPAIN
Friday, September 18, 2020, 02:00 (GMT + 9)

  • Ángel León, known as “the Chef of the Sea”, has developed revolutionary products and techniques in gastronomy, such as plankton for use in the kitchen; a range of marine sausages; 100% marine honey, or the replica of the natural phenomenon of bioluminescence, where consumers can eat "the natural light of the sea", among others.
  • The Nueva Pescanova Group is the leading Spanish multinational in the sector, specialized in the fishing, cultivation, processing and marketing of seafood, both fresh, refrigerated and frozen. Pescanova has been committed to innovation for 60 years, being a pioneer in creating freezer vessels, thus facilitating the consumption of seafood by the population worldwide.
Vigo - The Nueva Pescanova Group, the leading multinational in the fishing and seafood marketing sector, will collaborate with Ángel León (“El Chef del Mar”) in the project “Reinventing the Sea”, with which they will investigate in the seafood field by improving and creating products derived from fish, which will stand out for their innovation, uniqueness and maximum quality.
 
In this way, Pescanova and Ángel León will develop new innovative sea products, with which the importance of the nutritional value of fish in a healthy diet will be promoted, helping others to improve our diet by incorporating more sea products, and they will carry out a series of Initiatives such as culinary demonstrations, cookbooks, cooking videos and events with which consumers can learn, from the Chef's hand, the nutritional values ​​of fish or prepare recipes based on the sea.
 
The collaboration is launched after the success of “Fish Revolution”, an initiative recently carried out between Pescanova, Ángel León and Scolarest, with the aim of promoting the consumption of fish among children in an attractive and sustainable way, both in school canteens as well as at home.
 
In the words of Ignacio González, CEO of the Nueva Pescanova Group, “We started this project with great enthusiasm, since it is a great opportunity to be able to collaborate with a prestigious chef and khow how in innovation of seafood products like Ángel León. Thanks to this project, we will continue to bet on R&D, creating research teams to offer new alternatives to society in terms of healthy eating, rich in omega 3 and responsible ”.
 
For his part, Ángel León, the “Chef of the Sea”, highlighted that “this innovative gastronomic R&D project could be the present and future of important contributions to the world of the sea. I am excited to be able to embark on this new collaboration with Pescanova ”.
 
About Ángel León, "The Chef of the Sea"
 
Ángel León is one of the most prestigious international chefs. His culinary career is intrinsically linked to the enormous R&D work that he carries out in collaboration with different scientific entities and universities. He is recognized for being a chef who, more than developing new techniques, is excited to introduce new ingredients from the sea. This is what happened with the development of plankton for use in cooking, an ingredient that can now be found in other kitchens around the world; or its range of marine sausages, a project in which it continues to work; the use of polysaccharides for the development of marine sugars; or the use of the maritime rupee to create a 100% marine honey.
 
Other great phenomena that occur in the sea, such as bioluminescence, have been replicated by its R&D laboratory and even at Harvard University, where it came to present this project, so that consumers can "eat natural light de mar ”in his own restaurant. Ángel León has even developed a technique that allows crustacean shells to soften, thus allowing them to be eaten whole.
 
Ángel León, the “Chef of the Sea”, has among other recognitions with being Chef L 'Avenir by the International Academy and has received the Grand Prix de l'art de la cuisine award.


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