The Monkey Bar & Grill of Playa de las Américas and the Monkey Beach Club in Costa Adeje are celebrating victory in the Anzuelo de Oro (Golden Hook, or Bait) competition held in Madrid’s Hotel and Tourism College. Chef Iñigo Almenara won the shellfish section with a dish entitled “Sashimi templado de langosta con gelatina de guisantes, arroz con jengibre” (lobster sashimi with pea jelly and ginger rice – a type of warm sushi dish as far as I can tell).
Managers Carlos y Javier Cabrera declared themselves well satisfied with the result, which they said was only possible because of a conscious policy of quality, excellence and service, and which has resulted in both establishments becoming famous in their sector throughout Tenerife.
The competition is organized by the National Association of Seafood Wholesalers (ANIMAPE) and the Spanish Fishing Confederation (CEPESCA), and has become one of the most important such competitions in the world. It has categories for white and blue fish, as well as shellfish. The size of the Monkey teams’ achievement can be measured by the scale of the competition they were up against – more than 700 professional chefs took part. Canarias24Horas