{"id":3397,"date":"2021-06-26T13:49:24","date_gmt":"2021-06-26T13:49:24","guid":{"rendered":"http:\/\/italyum.com\/?p=3397"},"modified":"2021-06-26T14:44:05","modified_gmt":"2021-06-26T14:44:05","slug":"preparacion-de-pescado","status":"publish","type":"post","link":"https:\/\/italyum.com\/es\/top-tips\/fish-preparation\/","title":{"rendered":"Preparaci\u00f3n de pescado"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>La preparaci\u00f3n de pescado se aplica a la receta del \u201ccaciucco de pescado\u201d, que aparece en la secci\u00f3n de mariscos del sitio web<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Estas son directrices generales sobre c\u00f3mo preparar las diferentes variedades de pescado antes de cocinar el guiso de pescado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>CALAMAR<\/strong>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-1-65.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3387\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-1-65.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-1-65-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-1-65-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Empieza a sacarle el pico al calamar.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-2-26.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3388\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-2-26.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-2-26-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-2-26-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Quita el pico y des\u00e9chalo.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-3-82.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3389\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-3-82.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-3-82-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-3-82-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Quita la piel y des\u00e9chala.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-4-93.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3390\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-4-93.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-4-93-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-4-93-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Extraiga la pluma del cuerpo y des\u00e9chela.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-5-93.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3391\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-5-93.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-5-93-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-5-93-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Si el calamar es grande, sugiero cortarle el cuerpo a lo largo y descartar todo el contenido. Luego, retira la piel fina y transparente y desc\u00e1rtala.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-6-95.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3392\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-6-95.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-6-95-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-6-95-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Enjuague bien con agua dulce.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-7-93.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3393\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-7-93.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-7-93-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-7-93-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Enjuaga la cabeza de calamar bajo agua dulce.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-8-93.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3394\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-8-93.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-8-93-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-8-93-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Corta la cabeza del calamar, justo debajo de los ojos. Guarda los tent\u00e1culos y descarta la parte con los ojos.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-9-90.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3395\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-9-90.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-9-90-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-9-90-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Finalmente, corta el cuerpo del calamar en trozos de unos 3-4 cm de ancho y, si el calamar es grande, separa los tent\u00e1culos (con calamares peque\u00f1os mantengo los tent\u00e1culos juntos para que parezcan pulpos beb\u00e9s). Reserva el calamar para la etapa inicial del guiso de pescado.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-10-89.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3396\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-10-89.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-10-89-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-10-89-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Si el calamar es peque\u00f1o, normalmente no corto el cuerpo a lo largo; simplemente enjuago el interior del cuerpo con un chorrito de agua para que quede completamente limpio. Luego, corto el cuerpo haciendo anillas.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>ALMEJAS<\/strong>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-11-88.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3398\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-11-88.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-11-88-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-11-88-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Pon las almejas en un bol grande y ll\u00e9nalo de agua fresca y a\u00f1ade sal. Recreando este microambiente, se abrir\u00e1n y comenzar\u00e1n a expulsar la suciedad y las arenas que tienen dentro. Es importante hacer esto porque un peque\u00f1o grano de arena puede da\u00f1ar mucho tus dientes. Otro buen consejo para que se abran es el \u201csilencio\u201d, as\u00ed que no hagas ruido ni agites el agua. D\u00e9jalas solas por un tiempo; algunos dicen que media hora es suficiente y otros dicen 4-5 horas, pero personalmente he descubierto que despu\u00e9s de un par de horas pueden estar listas para la siguiente etapa.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-12-88.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3400\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-12-88.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-12-88-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-12-88-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Despu\u00e9s de un par de horas de inmersi\u00f3n en agua salada, enju\u00e1galos bien bajo agua dulce corriente.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-13-85.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3401\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-13-85.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-13-85-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-13-85-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Luego, ponlos en una sart\u00e9n.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-14-84.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3402\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-14-84.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-14-84-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-14-84-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Tapa la sart\u00e9n con una tapa y deja que el calor (medio\/alto) los abra. Coc\u00ednalos solo hasta que se abran, ni m\u00e1s ni menos, y descarta los que no se abran. En este punto tambi\u00e9n puedes rociar con unas gotas de aceite de oliva.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-15-76.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3403\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-15-76.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-15-76-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-15-76-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Con la sart\u00e9n tapada, sujetar la tapa y agitar la sart\u00e9n para que todas las almejas reciban la misma cantidad de calor; de lo contrario, las que queden arriba pueden no abrirse por falta de calor.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-16-73.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3404\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-16-73.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-16-73-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-16-73-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Cuando las almejas se abran, soltar\u00e1n el l\u00edquido que tienen dentro.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-17-72.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3405\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-17-72.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-17-72-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-17-72-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Cuela el l\u00edquido en un cuenco peque\u00f1o.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-18-66.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3406\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-18-66.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-18-66-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-18-66-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Luego, a\u00f1ade este l\u00edquido a la sart\u00e9n que contiene el caldo ligero.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-19-61.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3407\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-19-61.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-19-61-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-19-61-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Finalmente, retira algunas de las medias conchas y des\u00e9chalas, dejando el contenido de la almeja en la otra mitad. Vuelve a colocar las almejas en el cuenco peque\u00f1o y res\u00e9rvalas para la etapa posterior del guiso de pescado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>MEJILLONES (como alternativa a las almejas)<\/strong>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-20-60.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3408\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-20-60.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-20-60-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-20-60-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">En Italia, al comprar mejillones, siempre nos aseguramos de que est\u00e9n cerrados. Si est\u00e1n abiertos o ligeramente entreabiertos, no es buena se\u00f1al porque significa que no est\u00e1n frescos o que pueden estar muertos, con el resultado de que te enfermar\u00e1n gravemente; as\u00ed que aseg\u00farate de comprar mejillones muy frescos. Para limpiarlos, frota los mejillones bajo el agua corriente con un cepillo y retira cualquier percebe. Quita las barbas y recuerda desechar los que tengan la concha rota. Coloca los mejillones en la sart\u00e9n y coc\u00ednalos solo hasta que se abran con el calor (normalmente un par de minutos a fuego alto). Los que permanezcan cerrados deben desecharse. Una vez abiertos, ponlos en un bol y res\u00e9rvalos si su destino es acabar en un guiso de pescado, o si est\u00e1s preparando un gratinado, retira algunas de las medias conchas, dejando el contenido de mejill\u00f3n en la otra mitad.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Cigalas<\/strong>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-21-55.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3409\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-21-55.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-21-55-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-21-55-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Separa las cabezas de las colas, luego enjuaga cada parte bajo agua corriente limpia, especialmente en el punto donde separaste la cabeza de la cola, \u00a1para deshacerte de la materia verdosa habitual! Luego, reserva las cabezas y las colas para la siguiente etapa del guiso de pescado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>PESCADO ENTERO<\/strong>&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-22-51.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3410\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-22-51.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-22-51-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-22-51-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Retire todas las escamas (si las hay; el rubio y el pez de San Pedro no tienen escamas) rascando con un cuchillo. Luego, eviscere el pescado y enjuague bien bajo agua dulce. Corte y deseche todas las aletas. Reserve el pescado para la etapa intermedia del estofado de pescado.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Filete de pescado<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-23-42.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3411\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-23-42.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-23-42-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-23-42-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Toma tu filete y\u2026<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"450\" src=\"http:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-24-32.jpg\" alt=\"Preparaci\u00f3n de pescado | Consejos principales\" class=\"wp-image-3412\" srcset=\"https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-24-32.jpg 600w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-24-32-300x225.jpg 300w, https:\/\/italyum.com\/wp-content\/uploads\/2021\/06\/webPhoto-24-32-500x375.jpg 500w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">\u2026c\u00f3rtalos en trozos de aproximadamente 5 cm (2\u2033) de largo y res\u00e9rvalos para la etapa intermedia del estofado de pescado.<\/p>","protected":false},"excerpt":{"rendered":"<p>La preparaci\u00f3n del pescado se refiere a la receta de \u201ccazuela de pescado caciucco\u201d, incluida en la secci\u00f3n de mariscos del sitio web. Estas son pautas generales sobre c\u00f3mo preparar las diferentes variedades de pescado antes de cocinar el guiso de pescado. CALAMARES Empieza apretando el pico del calamar para sacarlo. Quita el pico y des\u00e9chalo. Retira la piel y des\u00e9chala. Extrae la pluma... <a class=\"more-link\" href=\"https:\/\/italyum.com\/es\/top-tips\/fish-preparation\/\">Seguir leyendo <span class=\"screen-reader-text\">Preparaci\u00f3n de pescado<\/span><\/a><\/p>","protected":false},"author":2,"featured_media":3387,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"none","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":301,"_seopress_analysis_target_kw":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","products":"","footnotes":""},"categories":[801],"tags":[],"class_list":["post-3397","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-top-tips","entry"],"_links":{"self":[{"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/posts\/3397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/comments?post=3397"}],"version-history":[{"count":0,"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/posts\/3397\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/media\/3387"}],"wp:attachment":[{"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/media?parent=3397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/categories?post=3397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/italyum.com\/es\/wp-json\/wp\/v2\/tags?post=3397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}