Cod Blog: Recipes, Guides and Comparisons
Light tuna is fine from 6 months (introduce white/small blue fish first). Red tuna is...
No, tuna itself does not cause weight gain. It provides between 110–130 kcal/100 g when...
Summary: To serve anchovies like a chef: bring to 15-18 °C (25 min out of...
Summary: To identify fresh fish in the market, look, in this order, at the eyes...
All about Mercat del Ninot: location (Mallorca 157, Barcelona), opening hours (Monday-Saturday), most well-known stalls, public transport, and our family history as cod specialists since 1990.
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...
