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La Marina Alta celebrates the 5th Sol i Sal Fair of cured fish and seafood

The festive event, featuring talks, tastings, and a special lunch, champions the region's gastronomic tradition.

Generic image of various types of cured fish and seafood on a wooden platter.
IA

Generic image of various types of cured fish and seafood on a wooden platter.

The La Marina Alta region is celebrating the fifth edition of the Sol i Sal Fair today, a festive event dedicated to cured fish, tuna, and dried fish, key elements of its cultural and gastronomic identity.

For the fifth consecutive year, Els Magazinos is organizing the “Sol i Sal” fair on Sunday, June 21st, under the Cuina de Territori initiative and with the collaboration of Cerveza Turia. The event will focus on cured fish, prepared through a drying process from the fish markets, offering a program that includes expert talks, tastings, and a lunch designed by Diana Cervera.
The fair aims to honor this part of history so that attendees can learn about a tradition unique to the territory. This year's poster was created by Valencian illustrator África Pitarch.

The sea is only for the brave.

The program will begin at 10:30 AM with a round table and lunch. Various experts will participate: Doctor of History Javier Calvo, who will present the booklet “La mar és només per a valents” and discuss marine creatures and the hardships of galley voyages 500 years ago; writer Antonio Sellés Rodríguez, who will present his book “Sal, peix i tradició: La indústria del salat a La Vila Joiosa”; fisherman Jesús “El Canari”, who will explain the differences between trammel and trawl fishing and the family tradition of drying fish; Amadeu Ros, a retired fisherman, who will demonstrate the process of drying fish like moixa or bacallaret; and Tony Pérez, producer of semi-cured and cured products from Alma Marina, who will discuss the evolution of cured fish and his technique of reducing salting and curing times.
During the round table, a three-course lunch paired with Cerveza Turia will be served: Sol i Sal Appetizer, Grilled tomato dip with flame-kissed fish, and Tuna figatell with toasted bread with lard. Reservations for lunch and the round table cost 15 euros.
At 12:00 PM, in Plaza Dénia, the restaurant A la Fresca will offer grilled sardines with Cerveza Turia for €12.
From 12:30 PM to 2:30 PM, the painting workshop “Colors of Garum” with artist Ximo Canet will allow attendees to create a unique piece inspired by marine species using the Gyotaku technique and ancestral ebrú oils.
Throughout the day, the more than 20 establishments on Calle de los Sabores will offer dishes made with cured fish, inspired by “Sol i Sal”, paired with Cerveza Turia.

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