3rd Fish from Greece Cooking Academy with food blogger Dimitris Papazymouris “Cucina Caruso”
Sponsored by the Hellenic Aquaculture Producers Organization (HAPO), the 3rd seminar of Fish from Greece Cooking Academy at LE MONDE Institute of Hotel and Business Studies, took place on Thursday, February 24, 2022.
The topic was “Cooking with fish: Freshness of raw materials and the process of thermal or chemical denaturation of protein”. Dimitris Papazymouris highlighted the importance of using high quality raw materials and only the freshest fish, especially in raw preparations. He also spoke about the physiology and unique characteristics of fish, explaining the process of denaturing raw materials through two forms of cooking, and referred to the culinary principles of taste and composition. He then prepared three recipes using Greek aquaculture fish, provided by HAPO: spicy sea bream ceviche, sea bass cooked in a salt crust and sea bream fillets fried in batter.
The Fish from Greece Cooking Academy educational events at LE MONDE will continue during 2022.
