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This Tuna Cuts Like Iberico!

This Tuna Cuts Like Iberico!
From Fine Dining Lovers - March 29, 2018

Work your way through the snacksan alli pebre of Valencian mussels, cream of sea urchin, little dippable fried rock crabsat chef Quique Dacostas epnoymous three-Michelin-star restaurant in Dnia, Spain and you come to perhaps the most exciting Act of his latest Evolution and Origin menu'Cooking with salt, air, humidity and time.'

The Valencia region (Dnia can be found almost exactly halfway along the coast between Valencia and Alicante) has a history of salted dishes, but typically, as Docosta puts it, products such as fish, seafood, cephalopods, roe and vegetables, such as tomatoes are mummified to preserve them, involving long curing processes that remove all traces of moisture.

For the past five years or so, Dacosta and his team have been experimenting with short and medium-term curing and also with air curingthat is in a saline atmosphere where the product never actually touches any salt.

And the results are astounding.

Theres a loin of tuna that looks and cuts just like Iberico ham, one of Spains finest products, and despite being aged for up to five months in a refrigerator with salt lined walls set at three degrees, tastes as fresh as the day it was caught. Add salt, the first time the meat has come into direct contact with it, and the flavour profile changes completely.

Salt cured maruca, or ling roe, is eaten like a Torta del Cesar, a ripe and creamy Spanish cheese, while salt-washed 'sangacho'the darkest part of the tunahas the appearance and flavour of venison when coated with dry herbs. Octopus is washed in sea water for 30 minutes, dried fro two days and then cooked over an open flame for five minutes. Youd expect it to be dry, right? Nope, its as succulent as any octopus Ive had when slicedpress the meat and it still omits liquidwith a pleasant char on the outside.

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