Presentation
Frozen fish in haute cuisine
Rafael Centeno and Inés Abril will share their knowledge on the use of frozen fish in haute cuisine.
Specifically, the presentation will focus on how they handle fish in their restaurant and explain why they use ultra-frozen fish at -60ºC in terms of food safety, as well as the techniques they use to handle and serve it afterwards.
Knowledge they have acquired thanks to the support of the CSIC
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