Presentation
Refining the marine enzymatic process
Sponsored by Tenerife, despierta emociones
The talk will explore the revolutionary advances in enzymatic maturation of fish, the result of eight years of research and experimentation at Taste 1973.
Diego Schattenhofer will present the results of a technique that challenges the traditional belief that fish should be consumed as fresh as possible, and shows how controlled time can transform and enhance the organoleptic qualities of seafood.
Through practical demonstrations and scientific results obtained in collaboration with the IEO-CSIC Oceanographic Centre of the Canary Islands, the presentation will cover the technical basics of enzymatic maturation and its application to different species.
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