What a fantastic surprise to see the Variado de Ahumados on the menu at La Trastienda in Granada! This was not our first visit to this restaurant, and we are familiar with their dedication to quality products. This smoked fish platter was a nice addition, and we really enjoyed it.
Quick facts about Variado de Ahumados
- Also known as: smoked fish platter or surtido de ahumados
- Definition: Variado de Ahumados is a Spanish tapa made with an assortment of smoked fish, served at room temperature, and known for its delicate smoky flavour.
- Where we ate it: La Trastienda, Granada
- Context: While smoking fish started as a way to preserve it when fridges were not an option, today Spaniards enjoy it as a cold sharing platter when it’s too hot outside to eat a warm meal.
- Served: room temperature
- Texture: tender
- Flavour: smoky and savoury
- Pronunciation: bah-ryah-the deh ow-mah-thos
- One-line verdict: the perfect tapa to order when temperatures are high
Why it’s worth ordering
While you can get a different variation in other places, the Variado de Ahumados at La Trastienda, Granada includes these smoked fish: Salmon, Tuna, Cod, and Swordfish. What the menu doesn’t tell you is that it also comes with black fish roe and butter.
Not only is the variety interesting, but each of the smoked fish tastes great and goes well together.
Taste and texture
Each slice of the four smoked fish from the Variado de Ahumados at La Trastienda, Granada, is cut thinly enough to feel delicate and thick enough to taste the smoky, savoury flavor. Your most familiar flavor will probably be from the smoked salmon, which also seemed the most intense for us. As you go around the platter, you’ll taste more delicate and interesting flavors.
How to order it
Ordering the Variado de Ahumados at La Trastienda in Granada is as simple as asking the waiter for “El variado de ahumados, por favor.” It’s meant for sharing, so ordering for one would be too much food.
Quick decision guide
You’ll like it if: you like Mojama y Huevas de Maruca
Frequently asked questions
“Salazones” are salt-cured and dried, like Mojama or Huevas de Maruca, while “ahumados” are smoked.
Always cold and at room temperature; it is a cold sharing platter, not a cooked dish.
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