Salted fish is part of the oldest gastronomic tradition in the Mediterranean and in Dénia it has been preserved as an authentic culinary treasure. Since Iberian and Roman times, the technique of salting and drying fish has been an effective form of preservation and, at the same time, an art that enhances the flavors of the sea. Today, salted fish continues to play a leading role at the local table, reminding us of the legacy of generations who lived in close contact with the sea.
In Dénia, the most common salted fish are tuna, bonito, anchovy, mackerel, capellan or sardine, although they are also made with other species that arrive fresh from the fish market. Salt acts as an essential element, providing intensity and an unmistakable flavor that turns these products into a delicacy appreciated both in traditional cuisine and in more innovative proposals. Its simplicity hides centuries of history and seafood know-how.
Salted fish are enjoyed in multiple ways: in thin slices accompanied by bread and olive oil, in fresh salads with tomato and onion, or as part of tapas that combine tradition and creativity. Each bite concentrates the essence of the sea and transmits the authenticity of a product that has transcended fashions, always remaining current in the gastronomic culture of Dénia.
Tasting Dénia’s salted fish is to immerse yourself in an experience that unites history, sea and Mediterranean flavor. A humble product in its origin, but loaded with cultural value, which continues to conquer those who seek authenticity in the kitchen and turns each table into a tribute to the seafaring tradition.
