Chef Ángel discussed and demonstrated a variety of his techniques, one of which is grilling fish over olive pit charcoal. This imparts a distinct flavor and is also a good use of leftover product. It takes many hours of heating to turn the pits into coals. He used bi-catch fish and grilled them over his hotel pan–sized pit, using a blow-dryer to start the fire. He rolled the fish to make a roulade of sorts, then sliced them into small rounds after cooking for serving with a simple sauce.
Another passion for Chef Ángel is working with plankton. After two hours of dragging a net on the ocean floor, he could only gather two grams. So he wanted to find a more efficient way to harvest it. He now can produce enough plankton to use in his cooking. Plankton is extremely nutrition, and Chef Ángel was drawn to cooking with it because he, " was curious to eat what the whales would eat."
For traveling to the United States, Chef Ángel powdered the plankton, which he reconstituted during the demo. Here he serves oysters with plankton as a sauce and enrobed in lemon-infused egg white foam. He also showcased the plankton in a simple risottolike dish. His descriptor of plankton is that it's like "biting into waves." Salty, briny, and something fresh and more indescribable, it's, indeed, like tasting the essence of ocean in the best possible way.