Presentation

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.

Partners

Organizers

El Diario Vasco GSR GRUP

Institutional Sponsors

Eusko Jaurlaritza Gipuzkoa Turismoa Donostia San Sebastián
Hazi Muy Gipuzkoa DONOSTIA SUSTAPENA FOMENTO

Guest Destination

RIO DE JANEIRO VISIT RIO

Sponsors

Junta de Andalucía Junta de Andalucía Junta de Andalucía
XUNTA DE GALICIA - CONSELLERÍA DO MAR GRAN CANARIA ME GUSTA ICEX BASQUE CULINARY CENTER SAN MIGUEL JAEN SELECCIÓN Región de Murcia 1.001 SABORES REGIÓN DE MURCIA ASTURIAS, COCINA DE PAISAJE TENERIFE Sabadell BALFEGÓ CAFÉS BAQUÉ S.PELLEGRINO Lacor Getariako Tzakolina Riedel Ondarreta MIBRASA

Official Supplier

Makro

Contributors

TURESPAÑA JETRO (Japan External Trade Organization) DEPUTACIÓN DA CORUÑA - A PAISAXE QUE SABE SAMMIC JANBY DIGITAL KITCHEN Ostras Sorlut Le noveau chef ICC KLIMER AIALA CEBANC