Cod Blog: Recipes, Guides and Comparisons
Sushi-grade fresh salmon tartare, hand-cut. We'll explain how to freeze it to prevent anisakiasis, the perfect dressing, and how to plate it using a ring mold. Plus, a variation with smoked salmon.
The 4 mother sauces made with anchovies —bagna càuda, real Caesar, anchovy butter, and pasta sauce— with quantities and when to use each one.
The classic spaghetti bottarga recipe: cured roe grated raw at the end, emulsified with cooking water, and just the right touch of lemon. No cheese, no shortcuts.
Bottarga (mullet roe) vs sturgeon caviar: origin, price, flavor, texture, and use. An honest comparison to help you decide what to buy and when to choose each.
Goose barnacles cook in 30 seconds, not five minutes, and their price reflects how dangerous it is to harvest them. We explain what they are, why they cost what they do, how to cook them using the boiling trick, how to eat them without making a mess, and how to choose the good ones.
Authentic sea bass ceviche, step-by-step: what sea bass to use, the perfect leche de tigre, and the exact timings so it's not rubbery or too acidic.
Firm, juicy meat with a salt crust: exact ratio, cooking times per kilo at 200°C, how to tell when it's done, and how to break the crust without it being too salty.
Oricios are Cantabrian sea urchins: a short-season product from which only the five orange gonads are eaten. We explain what they are, when to eat them, how to open them, and why they are the same 'uni' found in Japanese sushi.
The salt crust seals the fish, keeping it juicy without being overly salty. Exact proportions, cooking times by weight, and how to break the crust, step by step.
From Roman garum to Cetara's colatura di alici: a true history, differences from Asian sauces, and how to cook with anchovy's umami essence.
What is tobiko, its colors and flavors, how it differs from masago and ikura, and how to use it in gunkan, California rolls, and poke. A straightforward guide.
Masago is capelin roe: salty, crunchy, and affordable. We explain what it tastes like, its varieties (wasabi, ginger, black), and how it differs from tobiko and sturgeon caviar.
