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The sea is full of treasures. Some of them, due to their flavor, texture or scarcity, are real luxuries.
Others achieve gastronomic excellence in the hands of some of the best chefs in the world. Today at Summum we explain how and where to eat the most exclusive fish.
Aponiente, the star restaurant
There is no other restaurant in Spain – and probably in the world – where the sea has the same prominence as it does in Aponiente.
Located in an old tidal mill in El Puerto de Santa María, this brand new 3 Michelin stars brings to the table all the richness of salt water.
Since the fish to mollusks, passing through plankton and even sea light. Sultana a la Roteña (salty reinterpretation of an Andalusian dessert made with baked urta with Roteña sauce, with vegetables and tomato) or Tuna with tomato (deconstruction of a tuna patty with brandy flambéed tuna) are just some of the options with a taste of the sea.
There are two tasting menus to let go: the menu Calm sea (190 euros) and the great menu Sea in the background (220 euros). Take air and submerged under the sea.
The best restaurant in the world
This year Osteria Francescana has once again topped the list 50Best, the media compass of world gastronomy.
Refined restaurant in the center of Modena, Osteria Francescana you have to go to see what happens when italian cuisine find the most avant-garde techniques, music and art in the restless head of a chef like Massimo Bottura.
Among the dishes currently served in this restaurant, is the Mediterranean sole with lemon and olive oil emulsion, Vesuvius tomatoes, capers, olives of the taggiasca variety and candied lemon.
It is covered by leaves of burnt sea salt that are intended to recall the canvases of the contemporary Italian artist Alberto Burri.
Bluefin tuna, the king of the sea
El Mediterranean bluefin tuna it is one of the most expensive and coveted fish in the world.
It is because of its exceptional flavor, its intense red color and its texture, so firm that it makes us think of meat. It also has a fascinating story to tell, as each year in spring, bluefin tuna make a long journey from the Atlantic to the warm waters of the Mediterranean to breed.
Along this route, this animal is able to travel up to 200 kilometers per day reaching a speed of 80-90 Km / h. The trap is one of the techniques used to capture these wonderful specimens that can measure up to 2 meters and weigh 250 kilos. The bluefin tuna is a real gem «limited edition» taking into account the moderation and caution with which it must arrive at our tables. The loin of bluefin tuna, one of the most precious cuts, is around the 55 euros per kilo.
The Skrei, arctic luxury
The fame of exceptional delicacy of the Scream, the arctic cod, is due to several factors. It is a seasonal product, as each year between January and April, the Skrei leaves the icy waters of the Barents Sea swimming for thousands of kilometers towards the Lofoten Islands, where it comes from.
Here, the Gulf Stream heats the waters several degrees above the usual temperature, thus reaching a ideal environment for spawning.
This trip against the current sculpts the muscles and physiognomy of the Skrei, giving their meat white a firm and peculiar texture. Of the Skrei cuts, the loin is the most precious.
It is already understood why many, professional and ordinary cooks, have given in to its charms.
Angulas: miniature exclusivity
Like bluefin tuna and Skrei, elvers also owe almost everything to the difficult journey they have to face before reaching their destination. The elvers are the baby eel, another rare and luxurious fish that has been reproducing for thousands of years in the Sargasso Sea.
Newborns, these fry they are transportedby the currentstowards America and the Atlantic coasts of Europe, where the rivers flow. This delicacy, edible in its entirety, usually reaches the markets when it is two or three years old, weighing approximately 1 g and measuring around 8 cm in size. The less time they have spent in the river, the more transparent and coveted their meat will be.
Obviously, we can taste elvers only in certain months of the year, from October to March. No wonder if the price of this freshwater fish can reach the 750 euros per kilo. By the way, eel is a treasure also from a nutritional point of view as it is rich in Monounsaturated fatty acids, proteins, minerals, and vitamins A and D.
Luxury squared in Kabuki Wellington
Located in one of the most exclusive areas of the capital, the restaurant Kabuki wellington it is one of the kitchen temples Japanese-Mediterranean invented by the chef Ricardo Sanz.
Among the many proposals in which the best fish shines, there is one that is pure luxury. This is the Toro tartare (the belly, one of the fattest and most precious parts of bluefin tuna) with elvers.
Pakta: the summer Ceviche
Ceviche is probably one of the dishes that most praises the taste and texture of fish.
This emblematic specialty of the Nikkei cuisine and, by extension, Peruvian, has been the protagonist of a true boom in recent years and with good reason. The fish is eaten raw, cut into thin slices and marinated in lemon juice and chili pepper, among other ingredients.
En Pakta, Nikkei cuisine restaurant that looks 1 Michelin star They prepare, among other specialties of this fusion cuisine, a summer corvina ceviche with tender almond tiger milk, tender almond slices, puffed quinoa, chili pepper and creole coriander.
A perfect option to enjoy in the warmest months of the year.
DOMAR: on the shores of the Mediterranean
DOMAR is one of the novelties of the Marbella summer and was born from the meeting between Óscar Velasco, chef at Santceloni (Madrid restaurant with 2 Michelin stars) and the Mediterranean.
In this adventure he is accompanied by Abel Valverde and David Robledo, respectively room director and advisor to the DOMAR gastronomic proposal and head of the Santceloni winery and author of the wine list for this project that started just a month ago.
The gastronomic proposal focuses, although it is not limited, on the sea: the Mediterranean and especially the Strait with all its peculiarities, but also the Atlantic and the Cantabrian.
The main protagonist is the grill fed with firewood and pineapples from the Sierra de las Nieves and Juanar. Fried mullet, Confit tuna loin in Spanish sweet and sour sauce and ratatouille and Flambéed mackerel salad, apple jelly and Parmesan cheese are some of the dishes on the menu. It also has a more informal area with its own cocktail menu.
Coruñesas fishmongers
Pescaderías Coruñesas has been dedicated to excellent seafood for more than a century. In its physical store, which is located in Madrid, we can find both fresh fish and packaged products (including artisanal smoked salmon), preserves and even sushi.
It also has an online store thanks to which it is possible to purchase the best genre without having to move. Shipments are free if the purchase exceeds 150 euros (100 if it is Madrid) and reaches all points of the peninsula in 48 hours. The customer can choose the day that best suits him to receive the shipment and deliveries are made in the morning. It couldn’t be easier.
By the way, Pescaderías Coruñesas belong to some of the most outstanding addresses in the country to eat fish and seafood, such as The Fisherman and O’Pazo.
Vermouth for gourmets
La Cala Albert Adrià is a delicatessen line designed to accompany and give a new touch to vermouth.
French fries, almonds, olives, cheeses, cold cuts, but also canned fish. The project was born under the seal of one of the best chefs in the world and includes delicatessen such as sardines in spicy dressing, pickled tuna belly or monkfish liver with yuzu ponzu.
Everything you need to fulfill the Spanish aperitif ritual with a gourmet twist.