Cod Blog: Recipes, Guides and Comparisons
Summary: The price of a can of mussels ranges from €1 to €5, and the...
Summary: Galician raft mussels (Mytilus galloprovincialis from Rías Baixas) and Mediterranean mussels are the same...
Summary: A good can of pickled mussels is one of the most versatile appetizers on...
Mojama carpaccio is prepared by slicing the mojama very thinly (1-2 mm) with a ham knife, arranging the slices on a cold plate, drizzling them with extra virgin olive oil, and finishing with toasted almonds and black pepper. A 5-minute Mediterranean appetizer.
The marriage gilda brings together Cantabrian anchovy (salty intensity) and pickled anchovy (fresh acidity) on a piparra pepper and Manzanilla olive. The balance is perfect: the pickled anchovy refreshes, the anchovy deepens. An author's Basque pintxo that has conquered modern bars.
The Galician Octopus Gilda is skewered in order: a Manzanilla olive, a piece of cooked Galician octopus, a piparra chili pepper, and a touch of paprika over olive oil. It is the gourmet version of the Donostian pintxo: it replaces anchovy with octopus, maintaining the salty-spicy balance.
Olasagasti: bonito del norte belly (Thunnus alalunga) in olive oil, artisan catch, buttery flavor and pinkish-white meat. BayMar: yellowfin tuna belly (Thunnus albacares) in sunflower oil, large consumer format. Olasagasti = gourmet, BayMar = volume and price.
Ventresca in a glass jar allows you to see the product, preserves the aroma better, and doesn't transfer metallic flavors, but it's more expensive. The can is more resistant to transport and cheaper, and large formats (>500g) are common. Same product, different packaging: glass prioritizes presentation, the can prioritizes practicality.
Smoked salmon and caviar are combined in blinis (sour cream + chives), fresh cheese and caviar rolls, cream and roe cups, and mixed tartare. Calculate 30g salmon + 5g caviar per bouchée. Pair with brut champagne or chilled vodka.
Smoked salmon pairs well with creamy cheeses (mascarpone, ricotta, fresh cheese) and mild semi-cured cheeses (young manchego, comté). Avoid very strong blue cheeses: they would overpower the smoked flavor. For a platter: 50-70g salmon per person, 80-100g cheese, 4-5 varieties, nuts, and bread.
Sous vide octopus (77°C, 5 hours) offers uniform texture, absolute control, and no risk of overcooking, but it loses the "character" of traditionally boiled octopus. The "shocking" method (boiling for 50 min, with 3 prior immersions) yields a juicier texture and intact skin. Both are valid: sous vide for home cooks, traditional for purists.
Galician-style octopus "a feira" is served over boiled potatoes, with sweet paprika and olive oil on a wooden plate. Andalusian octopus is battered or fried, or grilled with mojo sauce or garlic. Same origin, opposite techniques. Galician = more respect for the product, Andalusian = more frying.
