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Caviar is a luxury food made from unfertilized fish eggs of sturgeon fish, which are cured with salt for preservation. It is known for its delicate flavor and smooth texture, being a symbol of gourmet gastronomy.
The term "caviar" refers exclusively to sturgeon roe. However, there are alternatives made from other types of fish such as salmon or trout, known as "red caviar" or "fake caviar".
What is Caviar and why is it so expensive? Blog - mentta
Caviar is considered a superfood for its numerous benefits:
There are several types of caviar, classified according to the sturgeon species:
Authentic caviar mainly comes from sustainable sturgeon farms due to regulations on wild sturgeon fishing.
Iran and Russia: Traditionally the largest producers of Caspian Sea caviar.
Italy and France: Known for their sustainable high-quality caviar.
Spain: Riofrío in Granada is famous for its organic caviar.
China: One of the largest current producers of Kaluga and Amur caviar.
Cockles (Cerastoderma edule) are bivalve mollusks that inhabit saltwater and are usually found in sandy or muddy bottoms of seas and estuaries. They are highly valued in gastronomy for their mild flavor and tender texture.
What are the main types of seafood? - Mentta blog
Cockles are a source of essential nutrients and health benefits:
High in proteins: Provide high-quality proteins, essential for muscle regeneration.
Low in fats: Ideal for healthy diets.
Rich in iron: Help prevent anemia.
Provide zinc and phosphorus: Support the immune system and bone health.
Omega-3: Contribute to cardiovascular health.
There are several species of cockles in the world, including:
Cerastoderma edule: Most common species in Europe, especially in Spain and Portugal.
Cerastoderma glaucum: Similar to the former, but more present in the Mediterranean.
Chilean cockle (Trachycardium procerum): Found on the coasts of Chile and Peru.
Japanese cockle (Fulvia mutica): Common in Southeast Asia.
Cockles are harvested and cultivated in different parts of the world, with the following countries standing out:
Spain: Especially in Galicia, where they are highly valued and of high quality.
Portugal: Another major producer of cockles in Europe.
United Kingdom: Produces large quantities on the British coasts.
France: Known as "coques," they are popular in French cuisine.
Chile and Peru: With their own varieties in South America.
Cockles can be consumed in various ways:
Raw: Opened with a few drops of lemon.
Canned: Canned in their own juice or in marinade.
Grilled: With garlic and parsley.
Steamed: A simple and delicious preparation.
In rice dishes and paellas: To add a seafood touch.
In soups and stews: They combine well with fish broths.
Cod crumbs are small pieces of cod meat obtained after the fish has been desalted and shredded.
This process allows us to make the most of the cod, using even the parts that would normally be discarded.
These crumbs are sold separately and are perfect for preparing different traditional dishes.
Take a look at all these quality cod crumbs.
Preparing cod crumbs is not complicated, but it does require some time and patience, especially because the cod needs to be desalted well to avoid it being too salty.
Here we explain how to do it step by step:
As we mentioned before, cod crumbs are a basic ingredient in traditional Spanish recipes.
Although they are relatively easy to prepare, the results are spectacular.
Here are some of the most typical dishes where cod is the star:
Cod meatballs are a traditional dish in the gastronomy of the Valencian Community and some areas of Andalusia.
They are made with shredded cod, boiled potatoes, chopped garlic, parsley, and, in some versions, pine nuts or raisins. The procedure is quite simple:
The cod is mixed with the potatoes and other ingredients, forming a dough that is shaped into small balls.
The meatballs are coated in flour and then fried in hot oil until they are golden and crispy on the outside, but soft and juicy on the inside.
This dish is served as a tapa or appetizer and is a hit on any occasion.
The cod "moje" is a traditional recipe from the interior of Spain, especially from the region of Castilla-La Mancha and Murcia.
This dish is prepared by shredding desalted cod and mixing it with chopped fresh tomatoes, garlic, onion, and olive oil. It is usually combined with red or green peppers and some versions also include olives or almonds to give it a different touch.
The cod "moje" is perfect as a main dish or appetizer. It is light, fresh, and quick to make.
Cod crumbs resemble the classic breadcrumbs that are part of the gastronomy of some regions of Spain, such as Castilla-La Mancha and Extremadura.
In this dish, the crumbs are combined with stale bread and seasoned with garlic, peppers, and other vegetables. They are fried in olive oil until they are golden and crispy.
Sometimes, cod crumbs are enriched with ingredients like chorizo, roasted peppers, raisins, or even fried eggs.
This comforting dish is perfect for cold days and for using up leftover bread from previous days.
King crab is a large crustacean belonging to the Gecarcinidae family. It is known for its large pincers and strong shell, which protect the meat inside.
In culinary terms, we refer to "king crab meat" when talking about the edible meat extracted from the body and pincers of this animal.
King crab is a true culinary treasure in countries with coastlines on the Atlantic and North Sea, where it is responsibly harvested. Additionally, it has meat that is highly appreciated for its firm texture and mild, sweet flavor (making it a great ingredient) for all kinds of dishes, from a fresh salad to more sophisticated recipes like stuffed king crab or seafood pasta).
Check out these quality king crab meat options.
King crab meat is highly nutritious and low in calories. Here are the main benefits:
One of the greatest characteristics of king crab meat is its versatility in the kitchen. It can be prepared in various ways: boiled, grilled, in soups, salads, or as a filling for more elaborate dishes.
Here are some tips for preparing it at home:
Basic cooking of king crab:
Recommended recipe: Stuffed king crab
Ingredients:
Gilthead bream is a marine fish that belongs to the Sparidae family. It is mainly found in the Mediterranean Sea and the eastern Atlantic Ocean. Its name comes from the golden stripe it has between its eyes. It can be found both in the wild and in aquaculture, with the latter being the most common nowadays.
Gilthead bream is a white fish, so its fat content is low. Here is a summary of its benefits:
Although gilthead bream exists in the wild, nowadays most of it is produced through aquaculture, especially in Mediterranean areas. The main producing countries are:
There are not many proper varieties of gilthead bream, as it is a specific species (Sparus aurata), but there are differences according to its origin:
Wild gilthead bream: more expensive, naturally grown, firmer texture, and more intense flavor.
Farmed gilthead bream: more accessible, controlled growth, uniform size, milder flavor.
Sometimes, it is also differentiated according to the fishing or breeding area (Mediterranean, Atlantic, etc.), which can influence flavor and texture.
Gilthead bream is very versatile in the kitchen. Here are some of the most popular ways to prepare it:
Salt-baked: a typical technique that enhances its flavor without the need for sauces.
Baked: with vegetables, potatoes, and lemon.
Grilled: filleted or whole, ideal with a bit of garlic and parsley.
Grilled: very common in summer, perfect for barbecue.
In ceviche or carpaccio: if it is very fresh and of good quality.
In stews or casseroles: especially in coastal areas of the Mediterranean.
The octopus is a seafood that belongs to the cephalopod family, known for its unique shape, with a rounded body and eight tentacles. It is a highly valued food in many cultures, especially in the Mediterranean and Asian cuisines.
There are several species of octopus, the most common ones are:
Common octopus (Octopus vulgaris): It is the most used in Mediterranean cuisine.
Mauritius Island octopus or giant octopus: Larger in size.
Small ringed octopus: Used for stews and tapas.
Differences between Galician and Moroccan octopus - Mentta Blog
Octopus is mainly found in the Atlantic Ocean, especially along the coasts of Spain, Portugal, and North Africa. It is also caught in other areas such as Japan and Korea. Octopuses are captured in their natural habitat using nets or traps, and they are caught both in deep waters and in areas closer to the coast.
Octopus can be cooked in various ways:
Galician style: Boiled and served with olive oil, coarse salt, and paprika.
Grilled: After being cooked, it is grilled to give it a smoky touch.
Stewed: In casseroles or stews with vegetables and wine.
Fried: Cut into small pieces and fried in hot oil.
Recipes and tips on how to cook octopus - Mentta Blog
Salmon is a type of fish that belongs to the Salmonidae family, and is very popular for its tasty and nutritious meat. There are several species of salmon, but the most well-known are the Atlantic salmon (Salmo salar) and the Pacific salmon (Oncorhynchus), which includes species such as Chinook, Sockeye, Coho, among others.
High source of proteins: Salmon is rich in high-quality proteins that are essential for tissue growth and repair.
Omega-3 fatty acids: Salmon is particularly known for being an excellent source of omega-3 fatty acids, which are beneficial for cardiovascular health, the brain, and reducing inflammation.
Vitamins and minerals: It contains B-group vitamins (especially B12 and niacin), vitamin D, and minerals such as selenium and potassium.
Low in saturated fats: Although it is fatty, the fats in salmon are mostly healthy, especially the omega-3s, making it ideal for a balanced diet.
Atlantic Salmon: It is the most commonly available in markets and restaurants. It is generally farmed in aquatic farms.
Sockeye Salmon: It has a bright red color and a stronger flavor.
Chinook Salmon: It is the largest and usually has a mild flavor and a more oily texture.
Coho Salmon: It has a firm texture and a delicate flavor.
The main salmon-producing countries, especially of Atlantic salmon, are:
Norway: It is one of the largest producers and exporters of salmon in the world.
Chile: It is also a major producer of salmon, especially in aquatic farms along its coasts.
Scotland: It produces high-quality salmon with a distinctive flavor.
Canada: It is another major producer of salmon, especially in the Pacific regions.
Iceland: It is also known for its salmon production, albeit on a smaller scale.
Salmon is very versatile and can be consumed in various ways, including:
Grilled or pan-seared: Marinated with herbs and olive oil, or simply with salt and pepper.
Smoked: Ideal for including in salads, bagels, or accompanying with cream cheese.
Baked: With sauces, spices, or even wrapped in aluminum foil to retain moisture.
Raw: In sushi or tartare, when of good quality (fresh and trustworthy salmon).
Canned: Canned salmon is convenient for salads or cakes.
Sardines are the common name given to various fish of the Clupeidae family, especially from the genera Sardina, Sardinops, Sardinella, and Dussumieria. Their bodies are elongated, silver, and usually measure between 15 and 30 cm. They are found in large schools in temperate and warm seas.
Sardines are a very complete food. Some of their main properties include:
Gourmet Canned Foods from Spain: the most typical - Mentta Blog
The countries that catch and produce the most sardines, both for fresh consumption and canned, are:
Morocco: one of the largest exporters in the world.
Spain: important in both fishing and canning (Galicia, Andalusia).
Portugal: very traditional in its gastronomy.
France: especially in the Brittany region.
Chile and Peru: major producers in the southern Pacific.
Japan: for local consumption and export.
India: with the variety Sardinella longiceps.
Sardines are very versatile and can be enjoyed in many ways:
Fresh: Grilled or barbecued: very popular at barbecues (especially in Spain and Portugal).
Baked: with lemon, garlic, parsley, or even stuffed.
Canned: In olive oil, escabeche, tomato, lemon, spicy, etc.
Cured or salted: In some countries, they are cured to extend their shelf life, as in some traditional dishes from North Africa.
Other forms: In salads, sandwiches, toasts.
Scallops are a type of seafood from the family of mussels and scallops, but they are smaller. They are mainly found on the coasts of northwest Spain and in other areas of the European Atlantic.
Scallops are rich in proteins, minerals such as iron, magnesium, and zinc, and B vitamins (such as B12), which are essential for the nervous system and the formation of red blood cells. Additionally, they contain omega-3 fatty acids, which are beneficial for cardiovascular health, and are low in calories, making them a healthy option for those looking to maintain a proper weight.
Primarily, there are two types of scallops:
Atlantic scallop: This is the most well-known and appreciated type, originating from the coasts of Galicia in northwest Spain. It is characterized by its smaller size and delicate flavor.
Cultivated scallop: It is cultivated in specific areas, such as the Galician coast, in marine nurseries. Although its flavor is milder than wild scallops, it is still highly appreciated.
Spain (especially Galicia): Spain is one of the largest producers and consumers of scallops. Galicia, in particular, is famous for its cultivation and commercialization.
France: Also produces scallops, mainly in the Brittany region.
Portugal: Although in smaller quantities than in Spain, it also has scallop production, especially on the coastal area.
Ireland and United Kingdom: To a lesser extent, scallops can also be found, although their production volume is smaller.
Scallops are very versatile and can be enjoyed in various ways
Sea bass (also known as striped bass in some countries) is a white saltwater fish highly appreciated for its delicate flavor, firm texture, and low fat content. It is common in Mediterranean and Atlantic cuisine, and is one of the most valued species in fish markets and restaurants.
Sea bass is a healthy food, low in fat and rich in proteins. Its main benefits include:
Although when talking about "sea bass" we generally refer to Dicentrarchus labrax, there are other species and denominations that are sometimes confused:
European sea bass (Dicentrarchus labrax): the most common in Europe.
Wild sea bass: caught in the wild, usually has more flavor, less fat, and a higher price.
Farmed sea bass: raised in fish farms, very common in supermarkets and restaurants.
Striped bass: common name in Latin America for similar species, although not always identical.
Chilean sea bass: different white fish (also known as black hake or deep-sea cod).
Today, sea bass is mainly produced in aquaculture, with the Mediterranean being the main production center. The leading countries are:
These countries produce sea bass in coastal fish farms, especially in areas with warm and well-oxygenated waters.
Sea bass is very versatile in the kitchen, and its mild flavor pairs well with herbs, citrus, and light sauces.
Popular ways to cook it:
Salt-baked: baked whole covered in sea salt. It remains juicy and aromatic.
Baked: with potatoes, onion, white wine, and herbs.
Grilled: fillets with crispy skin.
Steamed: ideal for a lighter preparation.
In ceviche or tartare: if very fresh, it is excellent raw.
In papillote: baked in parchment paper with vegetables.
Seafood refers to edible aquatic animals that inhabit seas and oceans, encompassing a wide variety of species including crustaceans and mollusks. It is a key ingredient in many cuisines around the world, valued for its unique flavor, texture, and nutritional value. Seafood is not only delicious, but it also plays a significant cultural role in various coastal regions, where culinary traditions are closely tied to fishing and harvesting.
Seafood is known for its numerous health benefits, making it a popular choice for those seeking a balanced diet:
Seafood is classified into two main groups:
The top seafood exporting countries are:
Spain is famous for its varied seafood offerings, many of which are essential in its regional cuisine:
Smoked cod is a traditional delicacy that comes from the curing and smoking process of cod, a white-fleshed fish that is very popular in many world cuisines, particularly in Mediterranean cuisine.
Throughout history, this preservation process has allowed cod to remain fresh for long periods without losing its flavor or nutrients.
Smoking is a method that helps extend the shelf life of the fish, while also giving it a firm texture and a distinctive flavor that combines salty and smoky notes, making each bite a great experience.
Cod, with its delicate and light flesh, is the perfect ingredient for many dishes, both cold and hot.
Check out all these high-quality smoked cod options.
Smoked cod is achieved by first salting fresh fish and then drying it, which helps remove excess water.
The next step is smoking, which is what truly distinguishes smoked cod from other varieties. The fish is exposed to wood smoke, which can be mild or more intense, depending on the time and temperature it is subjected to. This smoke penetrates the cod's flesh, imparting a unique flavor that turns it into a delicacy. The smoking time varies depending on the desired style and intensity. Some cod may be smoked for a few hours, while others undergo a longer process, giving them a deeper and stronger flavor.
Finally, the fish is cooled and packaged for distribution.
Smoked cod is a low-fat, high-protein food rich in essential nutrients. If you want to have a balanced diet, you need to incorporate it.
Below is the approximate nutritional information per 100 grams of smoked cod.
Nutritional value per 100 grams of smoked cod:
Snails are terrestrial or aquatic mollusks of the Helicidae family, known for their spiral shell. They are consumed in many parts of the world, especially in Mediterranean and French cuisine.
There are several species that are consumed, among the most common are:
Common snail (Helix aspersa): It is the most consumed variety, especially in Europe.
Garden snail (Cornu aspersum): Found in temperate climates and common in Mediterranean cuisine.
Sea snail (Haliotis spp.): Also known as abalone, highly valued in some cultures, especially in Asia.
France: It is one of the largest consumers and producers of snails. French cuisine is famous for its dish "escargots de Bourgogne".
Spain: Especially in regions like Galicia and Andalusia.
Italy: Also consumed in various regions, such as Tuscany.
Greece and Turkey: They have traditional dishes that include snails, especially in rural areas.
Mediterranean countries: Snails are popular in many nations like Morocco, Tunisia, and Algeria.
Basic preparation: Snails should be cleaned well before cooking. If they are garden snails, they need to fast for 2-3 days to purge any residues. Then they are boiled in salted water.
Cooking: Snails can be cooked in various ways:
Bourguignon style: Cooked with butter, garlic, parsley, and onion.
Provençal style: Prepared with a mixture of butter, garlic, parsley, breadcrumbs, and spices.
