The traditional preservation of fish in Galicia and its possibilities in contemporary cuisine

In his talk, chef Iván Domínguez will address the use of salt as a defining element of Galician cuisine, capable of enjoying its flavour fresh or making it his own to preserve and transport fish and seafood. 

Octopus, conger eel and hake were dried in the sun, oysters and sea bream were pickled and sardines were salted. He will tell us all about it in Worldcanic.