{"id":20854,"date":"2021-01-25T11:06:47","date_gmt":"2021-01-25T09:06:47","guid":{"rendered":"https:\/\/www.spainfoodsherpas.com\/?p=20854"},"modified":"2021-01-25T11:06:48","modified_gmt":"2021-01-25T09:06:48","slug":"boqueron-anchoa-bocarte-seito-pequeno-pez-de-gran-reputacion","status":"publish","type":"post","link":"https:\/\/www.spainfoodsherpas.com\/es\/boqueron-anchoa-bocarte-seito-pequeno-pez-de-gran-reputacion\/","title":{"rendered":"Boquer\u00f3n, Anchoa, Bocarte, Seit\u00f3 – Peque\u00f1o Pez de Gran Reputaci\u00f3n"},"content":{"rendered":"

Peque\u00f1o pez, gran reputaci\u00f3n, mejor sabor.<\/em><\/p>\n

Se les conoce por bocarte<\/em> en Cantabria, seit\u00f3<\/em> en Catalu\u00f1a, aladro\u00e7<\/em> en la costa levantina y Baleares y anchoa<\/em> en el Pa\u00eds Vasco. El boquer\u00f3n<\/em>, llamado as\u00ed en\u00a0 el sur de Espa\u00f1a, en un cl\u00e1sico de la cocina espa\u00f1ola y en general mediterr\u00e1nea. Este peque\u00f1o pez tiene un sabor extraordinario,\u00a0 unos lomos muy suaves e indiscutibles beneficios sobre la salud.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\"spanish

Anchoas con tomate. La Cosmopolita, M\u00e1laga.<\/p><\/div>\n

Las formas de prepararle como ricura culinaria son varias. Hay las m\u00e1s tradicionales y comunes como fritos o hechos en vinagre, pero tambi\u00e9n se puede preparar al estilo moruno (con\u00a0 ajo picado, comino en polvo, perejil, harina, sal y piment\u00f3n picante), rebozado, al horno, al ajillo o pil-pil, a la cordobesa o cocinados con cebolla, perejil, ajo, pimiento verde y vino blanco echados en capas.<\/p>\n

Sin olvidar la famosas y muy apreciadas anchoas en lata, preparadas en su mayor\u00eda de manera artesanal en aceite de oliva. Sobre un buen pan tostado, AOVE y tomate rallado son un manjar de dioses.<\/p>\n<\/div><\/div><\/div>

\"malaga<\/p>\n

Por su parte, el secreto de los tradicionales\u00a0 boquerones fritos de M\u00e1laga,\u00a0 es la temperatura del aceite y el tiempo de cocci\u00f3n. Se enharinan solamente un poco y se fr\u00eden a 180\/190\u00baC, durante aproximadamente 3 minutos. As\u00ed se sella la carne (casi coci\u00e9ndose al vapor por dentro) y por fuera queda\u00a0 una fina capa crujiente. Hecho con buen aceite de oliva aporta incluso m\u00e1s nutrientes.<\/p>\n

Los boquerones se consumen tambi\u00e9n marinados en vinagre. Una vez limpios, esta forma de prepararlos no s\u00f3lo sirve para darles un sabor \u00fanico y una textura muy tierna, sino que se usa para conservarlos tambi\u00e9n.<\/p>\n

\"spanish<\/p>\n

Boquerones en vinagre. La Cosmopolita, M\u00e1laga.<\/p>\n

Lo que es muy importante destacar aqu\u00ed es que es aconsejable tomar esta \u201ctapa\u201d con una ca\u00f1a, en vez de un vino blanco, ya que resulta un maridaje \u00f3ptimo (vino blanco con el vinagre deja un mal sabor en la boca).<\/p>\n

Otra posibilidad de marinarlos menos conocida es en zumo de naranja (en general los marinados en zumo de fruta se llaman ceviches). As\u00ed se pueden emplear tambi\u00e9n como delicatesen en una ensalada.<\/p>\n

\"spanish
\n<\/a><\/p>\n

Al tratarse de un pescado az\u00fal aporta varios efectos positivos sobre la salud de las personas. Aunque sea bastante grasiento, es justo lo que es tan saludable- contiene mucho omega 3, vitamina B3 y B6 y disminuye as\u00ed los niveles de colesterol y la tensi\u00f3n arterial y el calcio es optimo, especialmente para mujeres embarazadas.<\/p>\n

Otra curiosidad es que a partir de este pez se hizo en M\u00e1laga durante el imperio romano el llamado \u201cgarum\u201d. Una salsa a base de pescado y v\u00edsceras de pescado, hierbas, vino, vinagre, aceite y sal que se dejaba fermentar unos d\u00edas hasta meses, utiliz\u00e1ndola despu\u00e9s como condimento para dar m\u00e1s sabor a los platos cocinados (a lo mejor comparable con salsa de otras hoy en d\u00eda). En M\u00e1laga mismo todav\u00eda se pueden encontrar las vasijas en las cuales se guard\u00f3, adem\u00e1s de yacimientos de antiguas factor\u00edas: junto al Teatro Romano<\/a>, en el rectorado de la UMA o en el Museo Thyssen<\/a>. De hecho, quedan a\u00fan m\u00e1s vestigios enterrados debajo de la ciudad.<\/p>\n

Y un \u00faltimo detalle muy sabido en Espa\u00f1a, \u00bfsab\u00edais que a los malague\u00f1os se les conoce como boquerones? As\u00ed de representativo es este pescado de la ciudad y sus costumbres. !Buen provecho!<\/p>\n

\"malaga<\/p>\n

\"spanish<\/p>\n

\"anchovies<\/p>\n

\"white<\/p>\n

\"malaga<\/p>\n

\"spanish<\/p>\n

\"anchovies<\/p>\n<\/div><\/div><\/div><\/div><\/div>

<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5347,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,513],"tags":[],"class_list":["post-20854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-descubre-malaga","category-gastronomia-y-vinos-de-espana"],"yoast_head":"\nBoquer\u00f3n, Anchoa, Bocarte, Seit\u00f3 - Peque\u00f1o Pez de Gran Reputaci\u00f3n<\/title>\n<meta name=\"description\" content=\"Se les conoce por bocarte en Cantabria, seit\u00f3 en Catalu\u00f1a, aladro\u00e7 en la costa levantina y Baleares y anchoa en el Pa\u00eds Vasco.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.spainfoodsherpas.com\/es\/boqueron-anchoa-bocarte-seito-pequeno-pez-de-gran-reputacion\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Boquer\u00f3n, Anchoa, Bocarte, Seit\u00f3 - 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