Ingredients

Selection of ten different discarded fishes which seasonally change
Paprika
Salt
Pepper
Mixed spices

Introduction

We make our own sobrasada, chorizo, salami, mortadella, Iberian loin, ham, cured Cecina, morcilla, pates and terrines from seasonal fish discards, which has become a landmark for all restaurants worldwide.

Method

We choose fish seasonally, and after carving and dicing the loin and the belly, we mix it all together with the collagen of the fish head and we introduce it in to a organic “casing” made from seaweed and fish nets, just as in Spanish culture we do with Iberian Pork, using its own intestine as a casing for charcuterie.

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Wastes no food
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