Traditional preservation of fish in Galicia and its possibilities in contemporary cuisine

Salt as the main ingredient of Galician cuisine.

In his presentation, Iván Domínguez will look at the use of salt as a defining ingredient of Galician cuisine, which can be enjoyed fresh or used to preserve and transport fish and seafood.


He will also explore traditional Galician techniques for preserving food: octopus, conger eel and hake were dried in the sun; oysters and sea bream were pickled; and sardines were salted. All the knowledge that contemporary cooking embraces and adapts. A world of possibilities born from tradition.




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