Salmon is amongst the most renowned and appreciated fish in the world and its tasty, firm and tender flesh has made it the main ingredient of many recipes by gourmets and Michelin-starred chefs. From a nutritional perspective, it is a very balanced fish, 100 gr provide 208 calories and one serving covers the daily intake of vitamin B12, proteins and Omega3. Because it is so versatilite it is a nice fit for numerous preparations: but be careful about high temperatures; the flesh is so delicate that quick cooking is the go-to choice to prevent the risk of spoiling its organoleptic and nutritional properties.

One much used technique to keep its properties is marination: this process tenderises and exalts the quality of food which allows you to enjoy its best points. Again, here is a little tip: you need to fine-tune marination times to prevent food from “overcooking”, which may eventually result in the flesh being too soft and to have lost its special features.

You can overcome these cooking and flavouring issues and save a lot of time when cooking by using waveco® and its induced maturation©: as a matter of fact, thanks to this innovative technique we can avoid the marination period so that our food can preserve all its delicate nutritional properties and achieve an incomparable result in terms of tenderness, shelf life and food safety.

How about testing waveco® with this recipe: “Marinated Salmon with Wild Fennel Emulsion”. To prepare this recipe, you will need: salmon, oranges, wild fennel, radish, lime, grapeseed oil, sugar and salt


Take 100 gr of fresh salmon and put it into a bag with a sugar-and-salt solution (sugar and salt quantities should vary according to the food’s weight), with ground orange and lime rind, and run the induced maturation© process for 120 minutes. At the end of the process, through maturation the salmon has absorbed the marinade thoroughly. On the palate this fish will feel tender, with the same original taste having retained all its nutritional properties.


Marination is a technique used to flavour, preserve, tenderize and cook foods. The food is “attacked” by the acidic base of the emulsion and, thanks to a physical-chemical process called osmosis, the aromas (and the acid) penetrate the fibres, thus seasoning and tenderizing food at the same time.

The duration of the marination process may vary and take from 24 to 36 hours. However, things are different with waveco®: thanks to the induced maturation© you can significantly reduce marination times, as well as limit the quantity of salt and sugar needed (1/10 versus the classic method)


Take the wild fennel, clean it and put it into a bag with grapeseed oil and run induced maturation© for 40 minutes. Shortly we will get a stable compound which shows no signs of oxidation (thanks to the cold process) and has maintained all the nutritional and organoleptic properties of the food. After maturation, blend it and sieve it. The emulsion we get has bright colour and intense and natural taste.


The term emulsion refers to a compound of two liquids which are hard to mix together: a fat-based liquid and an acid-based one manage to “join together” only through a “stabiliser”.

However, things are different with waveco®: through the induced maturation© process we can obtain a stable emulsion, which is always replicable, without having to recur to thickeners or stabilisers for the watery and fatty parts of the ingredients to stick together. Also, this cold process does not alter the features of the food.


Take the salmon, rinse it and remove the skin: carve a rectangle out of it and lay it on the serving plate. Take the wild fennel emulsion and drizzle some drops on the plate. Finally, garnish with Julienne cut radish on top of the salmon.


Thanks to induced maturation© we can prepare salmon while ensuring complete food safety. This process allows to obtain a thorough marination in a short time without drying the fish, keeping it tender and delicate to taste. With waveco® we can also easily and quickly make a perfect emulsion: without using heat or any stabiliser, we get a perfect compound that enhances the colour and flavour of food.