MICHELIN-STAR winning chef Diego Gallegos has come up yet another fishy tale.
The Fuengirola-based maestro, whose El Sollo won its first Michelin star in November, is installing fish tanks in his Hilton restaurant at the end of April.
The four 2,000-litre tanks, with space for 30 kilos of fish, would each hold a different species.
The tanks will allow the Brazilian chef to cultivate fish like carp, catfish and trout that can’t be bought at the market due to excessive river pollution.
Gallegos, who wowed audiences at this month’s Madrid Fusion, is known as the caviar king and works solely with ecologically-reared river fish.
At the Madrid conference, the 32-year-old Gallegos demonstrated how to make caviar and used a sturgeon’s bladder to make ‘river cheese’.
Gallegos came to prominence at last year’s Madrid Fusion where he won the most revolutionary chef award.
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