Cod Blog: Recipes, Guides and Comparisons
In short: Salmon roe (ikura in Japanese) is a true alternative to caviar: similar "pop"...
In short: Premium smoked salmon is distinguished by: specific origin (Scotland, Norway, Ireland, not generic...
In summary: Three main species of Caspian caviar: Beluga (Huso huso) largest roe (3-4mm), light...
In short: Cod by cut: loin (the prime piece, for pil pil/Vizcaina), fillet (mid-section, for...
In short: Premium Cantabrian anchovy in Japanese tempura: the fusion technique used by chefs like...
In short: Galician "pulpeiras" (women who cook octopus at traditional fairs) use an ancient technique:...
In summary: Professional technique to desalt cod in 4-6h vs the traditional 24-48h. Key trick:...
In short: Cantabrian anchovies are not "cured" — they are FERMENTED through enzymatic autolysis for...
In short: Canned fish retains 90-95% of the omega-3 EPA+DHA of fresh fish. Canned advantages:...
In summary: AESAN table: small fish (anchovies, sardines, boquerones) have very low mercury (<0.05 mg/kg)....
In summary: Anchovies are allies of cholesterol, not enemies. They increase HDL ("good" cholesterol) due...
In summary: B2B HORECA Guide: buying premium fish via wholesale mercabarna (volume), specialized distributor (medium-high...
