All posts in " Salting and smoked "
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Smoked salted fish

By Montse Gonzalez / 3 years ago

MOJAMALa Mojama is the fillet of tuna with salt, after drying for several days, it remains one of the most typical and popular delicacies, along with other salted fish, from the province of Cadiz and other neighboring parts of Andalusia.It is made using tuna or bonito (albacore), although in some cases also mackerel or other […]

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Salted sardines

By Montse Gonzalez / 3 years ago

The dried sardines are a classic product of salted fish in Spain. They are mainly produced in the towns of Isla Cristina and Ayamonte in Huelva (Andalusia), and are mainly consumed in the Valencian Community, Catalonia, Castilla-La Mancha, Extremadura and the Balearic and Canary Islands. Whole sardines (Sardina pilchardus) are used, with the head, skin, […]

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Cod

By Montse Gonzalez / 3 years ago

Advances in navigational techniques between the fifteenth and seventeenth centuries not only allowed Cristobal Colón to reach America, but also allowed the Atlantic and the Cantabrian Spanish access to fishing areas in northern Europe, America and Africa. In this way, new species entered became part of the Spanish diet, among them, Atlantic cod (Gadus Moruha) […]