Spanish chefs share professional techniques for preparing fish dishes

Prominent Spanish chefs are sharing specific techniques to elevate traditional fish dishes. For the Basque classic hake in green sauce, chefs Joseba Arguiñano, Dani García, and Pedro Subijana recommend preparing the dish with clams and adding parsley only at the very end to improve the final result and control cooking times.

Additionally, chef Ángel León suggests a specific method for preparing blue fish, such as mackerel, to avoid an overly intense flavor caused by blood remaining between the bones. His technique involves bleeding the fish in a brine solution of 30 grams of salt per liter for two hours, ensuring the water is changed halfway through the process. This can be followed by a quick salt cure and serving with a piriñaca vegetable medley.