Salt and Jerez

This presentation explores various methods of fish processing, such as indirect salting, maturing and lactic brine curing. The aim is to demonstrate how time, salt and technique can alter the texture, flavour and identity of the product, yielding completely different results.

The demonstration will combine live plating with pre-prepared products to showcase the different stages of development and analyse the changes that the fish undergoes during each treatment.

Rather than merely presenting a succession of recipes, the session will encourage reflection on transformation as a culinary tool. It will provide technical criteria and practical insights to help attendees understand how small decisions during the process can completely alter the final outcome of a product.