Cod Blog: Recipes, Guides and Comparisons
Frozen mussels steamed, with garlic, in marinara sauce or in paella: exact cooking times, proper thawing (never microwave) and step-by-step recipes. Why quality frozen mussels are better than many "fresh" ones from the supermarket.
An honest guide to sashimi: what it is, how it differs from sushi, which fish are suitable, what "sashimi-grade" means, and how to slice it with Japanese technique. Includes a safe recipe using smoked salmon.
For restaurants and HoReCa, key formats are 1 kg, 1.8 kg, and 1.85 kg (vs....
Tuna is GOOD for cholesterol. It provides 40-65 mg of cholesterol per 100g (low) but...
Yes to light tuna and albacore tuna; NO to bluefin tuna, swordfish, shark, or pike....
Quick answer: for perfect frozen shrimp: boiling water with 60-70g salt/liter (sea flavor), add shrimp...
Quick Answer: The garfish or needlefish (Belone belone) is an economical oily fish with an...
Quick summary: bonito del norte (Thunnus alalunga) is the albacore tuna from the Cantabrian Sea — it is fished between June and October with a rod and line, one by one, in the Bay of Biscay, and it is the raw material for the most emblematic recipes of the Basque Country and Cantabria. The 7 essential traditional recipes: marmitako (Basque stew with potatoes and peppers), Cantabrian salad (with piquillo peppers), escabeche (marinated tuna), tuna pie, grilled belly fillet, tuna salad, and tuna with tomato. All are made with quality canned tuna (Olasagasti, Ortiz, Serrats) or with fresh tuna in season.
Quick Summary: the best tuna croquettes have a thick but creamy béchamel sauce (ratio: 100g butter + 100g flour + 1 liter milk), at least 6 hours of refrigeration, an egg + fine breadcrumb coating, and frying at 175-180°C. Canned tuna in olive oil provides more flavor than natural tuna — for 1 liter of béchamel, use 250-300g of drained tuna. This recipe yields 35-40 croquettes. Active time: 40 min. Resting time: 6-24h. For 1kg BayMar light tuna belly, the flavor is strong; with Olasagasti trunk tuna, it's more refined.
Quick Summary: The best Italian-style tuna pasta salad (insalata di pasta al tonno) is made with short pasta cooked al dente, chilled in cold water, an extra virgin olive oil and lemon vinaigrette, and a flavorful tuna. The choice of tuna changes the dish: bonito belly (Olasagasti, 190g) for a premium and buttery version, skipjack tuna or BayMar bonito belly 1kg for the honest family size. Total time: 25 minutes. For 4 people: 320g pasta, 240g tuna, cherry tomatoes, olives, capers, basil.
Rice is 70% of sushi's success. Learn the correct Japanese technique: variety, washing, cooking, sushi-zu seasoning, and mistakes that ruin your rolls.
The ultimate guide to smoked salmon sushi rolls: the 6 varieties you can make at home (hosomaki, futomaki, temaki, uramaki...) with step-by-step recipes.
