50 Spanish foods - Spain

Smoked and salted seafood37. PeScADeríAS coruñeSASsmoked salmonPescaderías Coruñesas, founded in1911, was purchased by Norberto Garcíawhen it was the point of reference in Madridfor the quality of its fish. One of its productsis salmon, using traditional techniques ofcold smoking. The process is as follows: thehead is cut off, it is split down the middle,and the spine is removed. It is cleaned andany bones are removed, then covered withsalt and sugar and left to macerate some 12hours before being oven-dried and smoked.The skin is removed and the salmon is left ina single piece or cut up into smaller piecesto be vacuum-packed. The result is a juicy,fibrous meat with a sweet, smoky flavour.www.pescaderiascorunesas.es✍38. HerPAc salted redalmadraBa tunaBarbate is the cradle of what is calledthe almadraba, an ancestral fishingtechnique from this part of Andalusia.With this tuna and some marine salt, thelocal people make the red salted tuna(mojama). It comes from the upper belly ofthe fish, which is salted, dried and cured withmarine salt and strict control of temperatureand humidity. It is considered the very bestof the mojamas, with a deep marine flavourand a high salt content. It is dark red with afirm texture and intense aroma. It should beeaten in thin, almost transparent slices. This isa very healthy product, good with just a fewdrops of olive oil, and perfect for salads.herpac@herpac.com✍27