Smoking much more than fish
At Marea Alta, our fish is both cold smoked and hot smoked using different kinds of wood, including cedar and vine shoots, as well as alcohols and a variety of blends. The secret to smoking is in the amount of fat in the fish, since it is the fat which is infused with flavour. But we want to go one step further: we believe that the world of smoking doesn’t end with fish. Our aim is to smoke everything our imagination allows us to. We smoke vegetables, creamy soups, pastas, butters, meats, humous and other foods in order to make us the leading restaurant in Barcelona specialising in smoked dishes.
Moreover, we use an innovative process. The traditional smoking process tends to be long; it usually lasts 24 hours in order to cook the fish to perfection. We shorten this process to create delicious mi-cuit and half-cooked delicacies, thus reflecting the Japanese influence that is part of our team.