Cod Blog: Recipes, Guides and Comparisons
In short: Cod tripe (callos de bacalao): the little-known Basque specialty. Desalted cod tripe +...
In summary: A comparison of 3 premium shellfish: king crab (€90-150/kg, pre-cooked, easy), lobster (€40-70/kg,...
In short: Eel vs. smoked salmon: eel is more intense, more expensive (€50-90/kg), higher in...
In short: Smoked eel (Anguilla anguilla) is a Nordic-Mediterranean delicacy little known in Spain. Thin...
In short: The best canned sardines in oil 2026: Olasagasti Codesa (9.2/10), Coquet (8.8), Dardo...
In summary: Malaga-style lemon anchovies: a gentler, more refreshing alternative to vinegar. Marinated for 4h,...
In a nutshell: A guide to 7 essential cured seafood products: mojama, bottarga, salted cod,...
In short: Salt-cured tuna roe: a gourmet product from the Southern almadrabas. Difference from Sardinian...
In a nutshell: Bottarga: salted mullet or tuna roe, orange-ochre color. Varieties: di muggine sarda...
In short: How to cut mojama like a professional: sharp ham knife or 25cm chef's...
In short: A real comparison of smoked salmon in supermarkets. Top: El Corte Inglés Selección...
In a nutshell: How to make homemade "smoked salmon" – actually Scandinavian gravlax. Cured for...
