Preserving: From Antiquity to the Avant-Garde

Food preservation is one of humanity’s oldest technologies, born out of the strict need for survival. In this presentation, Riccardo and Giulia, the creators of FISHØLOGY (Barcelona), explore the conceptual and technical evolution of marine preservation, from ancestral methods — salting, curing, smoking, marinating and fermentation — to their contemporary application in avant-garde fine dining. Through their approach, known as “sea charcuterie”, Riccardo and Giulia demonstrate how dry ageing and precise control of temperature and humidity not only extend the shelf life of fish, but also radically transform its sensory properties, achieving unprecedented concentrations of flavour and unusual textures. The presentation takes a comprehensive look at the restaurant’s philosophy: an obsessive pursuit of gastronomic excellence combined with a strong environmental commitment. Through the complete use of the product (Zero Waste), the use of locally sourced fish and the revaluation of humble or discarded species, the project proposes a sustainable model for the future of the sea.