Científicos de restaurante #Expansioncom dozz.es/_cbtd3

It has been a great pleasure to visit Huîtres POGET with Albert Adrià and Rafa Zafra 🦪 We observed the entire oyster farming process, from the collection of its larvae to its purification. A great day of learning that, as always, we will share on GastroBio 🙌🏼

It was a pleasure to once again conduct the GastroBio Training on Marine Products, this time with the ESTIMAR Madrid team 🐟

Happy to share our paper has accepted in STOTEN before I head south 🐧 It was great to co-lead this work with David Ruiz García in collaboration with Dr. Claudio Barría Alberto Maceda-Veiga, Arnau Subías-Baratau & Anna Sanchez Vidal 😊 A thread below👇 sciencedirect.com/science/articl… MedRecover

📢 New fishy paper out: Plastic is becoming a hotspot for sharks to lay their eggs. Nice collaboration with Blanca Figuerola, David Ruiz García,Dr. Claudio Barría ,Arnau Subías-Baratau & Anna Sanchez Vidal 🔗sciencedirect.com/science/articl…

🔴I #ICMNEWS I🔴 🦈Catsharks shift to plastic substrates for egg-laying in an increasingly degraded Mediterranean 🗞️Is the main conclusion of a new study led by the ICM in collab with Universitat de Barcelona Universitat València Catsharks MedRecover  🔗icm.csic.es/en/news/catsha… 📷Arnau Subías-Baratau

🚨New Open Access Article🚨 #Thread 1/5⬇️ Analyses on #spawning substrate preference for the small-spotted catshark in the western #Mediterranean find that #ghostGear is primarly used for oviposition when habitat-forming invertebrates are less available doi.org/10.1016/j.scit…

It was a pleasure to visit the fourth-year students of the Bachelor’s Degree in Gastronomy and Culinary Management at Gasma🍴 I explained the importance of deepening knowledge of marine products and conducted a GastroBio training on marine products 🐟

🌊 ¿Tiene cabida la figura de un biólogo marino en un restaurante? ¿Cómo pueden contribuir los chefs a un mayor conocimiento de los productos marinos? Nos lo explica Arnau Subías-Baratau, biólogo e impulsor, junto a ESTIMAR, del proyecto Gastrobio. youtu.be/aLuLYfnCePY

A pleasure to lead a one-week intensive GastroBio course at Escola d'Hoteleria de les Illes Balears 🍴 We explored the link between marine biology, fishing, and gastronomy through theory, practice, and field trips. Traceability of seafood is key! 🐟 #Gastronomy #MarineBiology

Last week, I took part in a roundtable discussion on the current state of caviar at Madrid Fusión. Thank you very much Vocento Gastronomía for the invitation, it was a pleasure to be part of the conversation! #MadridFusión2025

It was a pleasure giving a talk on cephalopods at the Fòrum Gastronòmic Girona 🐙 We highlighted the seafood products from Cap de Creus and ended with a dish featuring european flying squid 🦑

It was a great pleasure to deliver the GastroBio training on seafood to the Madrid Culinary Campus students 🐟 #GastroBio #Sustainability

It was a great pleasure to take part in the Bluewave Alliance Symposium, presenting the GastroBio project and highlighting the importance of understanding the traceability of marine products 🐟