Vibro com o sucesso das conservas de peixe espalhadas pelo Rio de Janeiro, mas me entristece notar que as únicas técnicas de conservação citadas, tanto por parte dos jornalistas quanto dos próprios chefs, têm inspiração japonesa ou nórdica.

The decor is spartan, but the hint is clear: a fish aging fridge in a corner, an octopus drawn on the facade, and lamps hung with boat ties around the room. Here, "SEA" is spelled out.

Gerônimo Athuel (@geronimoathuel), from Ocyá (@ocya.rio), explains - in the most delightful way - how to improve the consumer’s relationship with everything that comes from the sea.

At Ocyá, the aging process for fish intensifies the flavor and enhances species from the Rio de Janeiro coast that are little known on the city's tables.

The Ocyá experience begins on the way to the restaurant, accessible only by the bucolic comings and goings of the boatmen who serve the residents of the Gigóia archipelago, Barra da Tijuca. A short ten-minute trip across the waters of the Marapendi Lagoon, leads to a blue-painted house with a bamboo

Since the arrival of the Portuguese Court in Brazil, oysters, lampreys, tuna, lobsters, salmon, shad, and mussels from Aveiro were imported in escabeche. The 'sikbaj', a method of preservation in vinegar and spices inherited from the Moors, was widely used in the Iberian countries, also fo