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Esferified Fresh Pearls, molecular cuisine for everyone

Esterification is a culinary technique made popular by chef Ferran Adrià. In reality it is quite an old technique used to jellify many industrial products, and since the 1990s it has been used in haute cuisine in the creation of various foods (generally liquid) such as wine, fruit juices and vegetable juices, etc.
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Pescaviar launches its new flavoured pearls: Fresh Pearls

The R+D+I department of Pescaviar has adapted its delicious Cocktail Pearls, inspired by pioneering spherification technique, to new flavours demanded by the market.
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Pescaviar in EXPO MILANO with product tastings

This week Pescaviar is present in the Pavilion of Spain of Expo Milan, where we offered a tasting of our product Arënkha hand of a chef Sagardi Group
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Colour in food: eating with your eyes

Sight, and not just taste, affects the culinary experience even before we try food. Colours awaken curiosity about food, and influence emotions and all types of sensory reflexes.
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Pescaviar at the 1st MSC España trade fair

Yesterday Pescaviar participated in the 1st MSC España trade fair. On this occasion, which brought together different representatives from the MSC programme and fishing companies, distributors and preparers, the advantages of working together for sustainable fishing
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