Word: calima
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Dates: during 2000-2009
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...plate - about 14 oz. (400 g). But at Veta la Palma, they wait until each fish weighs 2 lb. (1 kg), a process that takes three to four years. The result - as with pata negra pigs - is superior flavor. Chef Dani García, of the Michelin-starred restaurant Calima in Marbella, uses Veta la Palma's fish in one of his signature dishes. "It actually tastes better than most wild sea bass," he says...
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