{"id":5609,"date":"2023-01-03T14:58:31","date_gmt":"2023-01-03T13:58:31","guid":{"rendered":"https:\/\/www.inlet.es\/2023\/01\/03\/inlet-shows-in-conxemarits-gourmet-face\/"},"modified":"2024-06-26T16:14:08","modified_gmt":"2024-06-26T14:14:08","slug":"inlet-shows-in-conxemarits-gourmet-face","status":"publish","type":"post","link":"https:\/\/www.inlet.es\/en\/breaking-news\/inlet-shows-gourmet-face\/","title":{"rendered":"INLET shows in CONXEMAR<br>its gourmet face"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1216.8px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:0px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p><img decoding=\"async\" class=\"alignnone size-full wp-image-5605\" src=\"https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-equipo-inlet.jpg\" alt=\"\" width=\"1100\" height=\"680\" srcset=\"https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-equipo-inlet-200x124.jpg 200w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-equipo-inlet-300x185.jpg 300w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-equipo-inlet-400x247.jpg 400w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-equipo-inlet-600x371.jpg 600w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-equipo-inlet-768x475.jpg 768w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-equipo-inlet-800x495.jpg 800w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-equipo-inlet-1024x633.jpg 1024w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-equipo-inlet.jpg 1100w\" sizes=\"(max-width: 1100px) 100vw, 1100px\" \/><\/p>\n<p>The<strong> International Frozen Seafood Exhibition, CONXEMAR<\/strong>, reopened its doors with great public attendance, especially the first two days of the exhibition, and with the expansion planned at full capacity.<\/p>\n<p>Located in the traditional central area of the Expo, with our partners from <strong>Seafood Connection<\/strong> and members of the <strong>Maruha Nichiro Group<\/strong>, we realized for the first time, and thanks to <strong>Miguel G\u00f3mez<\/strong>, chef-trainer at the <em>CdT of Castell\u00f3<\/em> and the <em>Hostelry Federation of Valencia<\/em>, a showcooking of <a href=\"https:\/\/www.inlet.es\/nuestros-productos\/\">our products<\/a>, offering creative solutions and gastronomic alternatives to the traditional cooking methods of our references.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-5607\" src=\"https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-gourmet-inlet.jpg\" alt=\"\" width=\"1100\" height=\"680\" srcset=\"https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-gourmet-inlet-200x124.jpg 200w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-gourmet-inlet-300x185.jpg 300w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-gourmet-inlet-400x247.jpg 400w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-gourmet-inlet-600x371.jpg 600w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-gourmet-inlet-768x475.jpg 768w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-gourmet-inlet-800x495.jpg 800w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-gourmet-inlet-1024x633.jpg 1024w, https:\/\/www.inlet.es\/wp-content\/uploads\/2023\/01\/conxemar-2022-gourmet-inlet.jpg 1100w\" sizes=\"(max-width: 1100px) 100vw, 1100px\" \/><\/p>\n<p>On the other hand, during the three days of exhibition, strengthened our retail products along with the extensive <a href=\"https:\/\/www.inlet.es\/wp-content\/uploads\/2022\/09\/Catalogo%20Sushi%20Experience%202022_OL.pdf\"><em>Sushi Experience<\/em><\/a> catalogue. To the raw materials for the realization of oriental food, we add the new format of unitary packaging of the <em>California Roll<\/em> (that we presented in the last edition), or the different recipes of <em>Gyozas<\/em>.<\/p>\n<p>Always pleasant to be at the most important Fair in the frozen seafood sector in Spain, which closed its 23rd edition with record attendance and exposure area.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5605,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118,116],"tags":[],"class_list":["post-5609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-conxemar-en","category-fair"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>INLET shows in CONXEMARits gourmet face - 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