In a world where gastronomy is becoming increasingly important and present, understanding and respecting products and their origins is fundamental to giving them the value they deserve and getting the best out of them in the kitchen.

It is for this reason that GastroBio was born, a scientific dissemination project that brings together gastronomy, marine biology and fishing, with the aim of studying and understanding all aspects of the seafood products we consume. 

In this sense, the essence of GastroBio lies in the importance of knowing the characteristics of the product to be cooked - its life cycle, how it is caught, the parts that are consumed, etc. - in order to have a much richer gastronomic experience.