Cod Blog: Recipes, Guides and Comparisons
Baked kokotxas (hake cheeks) on a bed of roasted peppers prove that a noble cut...
Confit cod kokotxas in oil at a low temperature (around 65-70 ºC) is the secret...
A golden gratinéed aioli layer transforms the kokotxas into an irresistible bite: crispy and toasted...
The acidity of the txakoli cuts through the richness of the kokotxas while the chili...
Few things better summarize the luxury of cod than a kokotxa in tempura: the very...
Kokotxas (hake cheeks) are the most delicate cut of cod, and their natural gelatin is...
An Honest Guide to Buying Fish and Canned Seafood Online in Catalonia: What to Look For (Origin, Traceability, Preservation), When the Supermarket is Enough, and When to Choose a Seafood Specialist.
La Sirena frozen foods: what seafood and fish you'll find, when frozen is worth it and when fresh or gourmet seafood is. An honest and discerning comparison.
Northern Christmas fish, baked in salt: exact proportions, cooking times by weight adjusted to its thickness, and how to break the crust without damaging the meat.
"Salmon caviar" isn't caviar: it's ikura, salmon roe. We explain what you're buying, what it tastes like, and how it differs from sturgeon caviar, tobiko, and masago.
Uni is the gonads of the sea urchin, one of the most expensive pieces of Japanese sushi. We explain what it is, why it's a delicacy, its grading, how it's served (gunkan, nigiri, pasta), and how to choose and store fresh uni.
