The future is now: research, creativity and technology to obtain unique and incomparable dishes
Defy time and dispel myths.
Fresh fish may no longer be a dogma.
Whether it is more noble or not, according to taste, fish can be “treated” like meat.
The aging, maturation and transformation techniques of the so-called processed meats are now well established.
On seafood, however, there is still a lot of skepticism but above all a lot to know and discover.
Therefore, the ancient cliché that identifies the best possible product in fresh fish begins to creak to the sound of wonderful recipes, adopted by the pioneering chefs of fish refinement.
In the kitchen, excellence is the result of research associated with high quality raw materials.
Obtaining an optimal maturation, in which the flavor of the fish increases exponentially, associating it with refined cooking techniques, is the perfect combination to reach starry heights.
Let’s say right away that this technique has the advantage, not only of enhancing the taste, tenderness and nutritional values, but also obviates the ancient and long-standing problem of the rapid perishability of fish, even keeping it up to a month or more.
It is good to clarify that this is a very complex process, far from simple drying, such as the one used for the “stocco”, for example.
We are talking about a fish that retains all its moods, which preserves the substantial peculiarities of the fresh one and which increases the texture of the meat, the intensity of the aroma and the concentration of flavor: all parameters that are amplified, without undergoing any changes. .