Slow seafood is a new one for us. Up until now, kaimoana has been more of a fast food – a quick fry in butter, a moment over the coals, a swift steam. But stepping back and slowing down the process of preparing seafood has been a very pleasurable journey. Salt, fat, acid and heat (also the title of one of our favourite books and Netflix series) all work as techniques of preservation in these recipes and ultimately change the flavour, texture and eating experience of these beautiful treasures from the sea.

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