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Smoked and salted seafood<br />
37. PeScADeríAS coruñeSAS<br />
smoked salmon<br />
Pescaderías Coruñesas, founded in<br />
1911, was purchased by Norberto García<br />
when it was the point of reference in Madrid<br />
for the quality of its fish. One of its products<br />
is salmon, using traditional techniques of<br />
cold smoking. The process is as follows: the<br />
head is cut off, it is split down the middle,<br />
and the spine is removed. It is cleaned and<br />
any bones are removed, then covered with<br />
salt and sugar and left to macerate some 12<br />
hours before being oven-dried and smoked.<br />
The skin is removed and the salmon is left in<br />
a single piece or cut up into smaller pieces<br />
to be vacuum-packed. The result is a juicy,<br />
fibrous meat with a sweet, smoky flavour.<br />
www.pescaderiascorunesas.es✍<br />
38. HerPAc salted red<br />
almadraBa tuna<br />
Barbate is the cradle of what is called<br />
the almadraba, an ancestral fishing<br />
technique from this part of Andalusia.<br />
With this tuna and some marine salt, the<br />
local people make the red salted tuna<br />
(mojama). It comes from the upper belly of<br />
the fish, which is salted, dried and cured with<br />
marine salt and strict control of temperature<br />
and humidity. It is considered the very best<br />
of the mojamas, with a deep marine flavour<br />
and a high salt content. It is dark red with a<br />
firm texture and intense aroma. It should be<br />
eaten in thin, almost transparent slices. This is<br />
a very healthy product, good with just a few<br />
drops of olive oil, and perfect for salads.<br />
herpac@herpac.com✍<br />
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