ALGE JULIJA

    The tail of the fish and the head of the fish usually are comprehended as leftovers. And maybe only chefs or grandmothers still remember, that the best soup is from the head. While the tail of the fish could be compared to the end of the pot. When I melt the color no one wants to scratch the bottom, or eat the tail, so after the hotshop day is over I have to clean the pot. Cleaning the pot reminds me of painting by watercolor, the more water you add the more transparent the color becomes.
The reason I like the fish tail is that while it is smoked it hangs on the head, so all the salt goes to the bottom. That is how the fish tail becomes to be – always salty, never sweet.