A lot of water has passed under the bridge since David Burke’s pioneering “pastrami salmon”
in today, you even hear of octopus torchon or pastrami, scallop mortadella, swordfish ham and tuna bresaola or ‘nduja. In short, the latest charcuterie specialties come from the sea.
Chef Angel León has pioneered the seacuterie movement in 2008 when he introduced the concept at the Madrid Fusion event.
Today’s latest craze is “seacuterie,” in which the sea (fish, shellfish and molluscs) marry the sea (salt) and go on, in various forms, to encounter herbs, spices and condiments in a whirl of amazing ideas.
At Aponiente - a Michelin Starred restaurant in Cadiz, Chef Angel León has pioneered the seacuterie movement in 2008 when he introduced the concept at the Madrid Fusion event. Now his products are sold in supermarkets as he has partnered with a fish company to produce them in large quantities.
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