The Valencian clóchina is a true delicacy, superior in taste and organoleptic qualities to its Galician, Catalan or even Scottish cousins. That said they are extremely scarce and highly localised in both region and season. The main difference in flavour is due to the breeding ground being in the Mediterranean sea which is saltier than other harvesting regions such as Galicia or Scotland. Quality control and technique also plays an important role. Modern cultivation of the Clóchina dates from the late nineteenth century and it all began on two mussel rafts positioned in the very same port of Valencia as we see today.
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