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21 noviembre 2010 7 21 /11 /noviembre /2010 15:13

Fish sausages are not a new thing or strange in certain parts of the world.

In Japan sausages of fish paste are relatively common.

Even in Spain, Sanlúcar House Embumar has a range of sausages which are highly valued by parents whose children do not like the hake.


Neither high gastronomy are nothing new. A year ago I had the opportunity to attend a "Show Cooking" by Sergi Arola, in the exclusive Hall Millésime in Madrid, in which the chef prepared a sausage scallops to the end of this week I tested in his Le Cabrera gastrobar with a truly exceptional results.


"The Chef of the sea" to Ángel León, a lover of the sea, likes to call itself, we surprised last week with a round nut on the market of sausages, taking in cooperation with Veta La Palma group Ebro Puleva, a new range of sausage marine gourmet you will come to light in Madrid Fusión.


Chorizo, salami, cane loin, sausage, morcón pescado… 100% composed of own fish fats: the world of the Iberian led to the sea.


You will have more information at MADRID FUSION !!


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