Presentation
Seafood offal
Chef Pablo Sánchez, who heads the kitchen at one of Málaga's most iconic restaurants, will give a presentation at Madrid Fusión on the culinary use of the less conventional parts of fish and seafood.
Roe, livers, tripe, swim bladders, eyes and gills can be prepared in stews, fried, battered or dressed to offer unique textures and flavours. Marine offal offers a world of possibilities that aligns perfectly with the sustainability principles of the zero-waste philosophy.
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