Cod Blog: Recipes, Guides and Comparisons
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...
In short: There isn't just one type of mojama: there's Barbate (Cadiz, bluefin tuna, dark...
In short: Jordi Cruz (ABaC, Barcelona, 3 Michelin stars since 2017) revives traditional Spanish salted...
In a nutshell: Joan Roca (El Celler de Can Roca, Girona, 3 Michelin stars) uses...
In summary: Pepe Solla (Casa Solla, Poio, 1 Michelin star) is a world reference for...
In short: José Andrés (ThinkFoodGroup, World Central Kitchen) has been the main ambassador for Spanish...
In short: Andoni Luis Aduriz (Mugaritz, Errenteria, 2 Michelin stars since 2009) uses premium Cantabrian...
