Presentation
The head of the fish in La Calma
Fish and its use as the basis for a tasty juice cuisine.
Ignacio Ovalle will be sharing his experience of using food through his dish "Cabeza de Pescado a la Diabla". In fact, this dish was born out of the realisation that large quantities of fish heads were being wasted every day. In other words, a lot of fish was wasted, with all its meat content: muscles, cheeks, lips, fins, tungo, cartilage.
This is the premise of a whole philosophy, based on making the most of a unique dish, full of flavours and different textures.
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