{"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":"preparo-de-peixe","status":"publish","type":"post","link":"https:\/\/italyum.com\/pt\/top-tips\/fish-preparation\/","title":{"rendered":"Preparo de Peixe"},"content":{"rendered":"<p class=\"wp-block-paragraph\"><strong>O preparo de peixe se aplica \u00e0 receita de \u201ccaciucco de peixe\u201d, apresentada na se\u00e7\u00e3o de frutos do mar do site<\/strong>&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Estas s\u00e3o diretrizes gerais sobre como preparar os diferentes tipos de peixe antes de cozinhar o ensopado de peixe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lula<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Comece a espremer o bico da lula para fora.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Retire o bico e descarte-o.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Retire a casca e descarte-a.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Retire a pena do corpo e descarte-a.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Se a lula for grande, sugiro cort\u00e1-la longitudinalmente e descartar todo o conte\u00fado interno. Em seguida, puxe a pele fina e transparente e descarte-a.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Enxague abundantemente em \u00e1gua corrente.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Enx\u00e1gue a cabe\u00e7a de lula em \u00e1gua corrente.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Corte a cabe\u00e7a da lula, logo abaixo dos olhos. Guarde os tent\u00e1culos e descarte a parte com os olhos.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Por fim, corte o corpo da lula em peda\u00e7os, com cerca de 3-4 cm de largura, e, se a lula for grande, separe os tent\u00e1culos (com lulas pequenas, eu mantenho os tent\u00e1culos juntos para que pare\u00e7am polvos beb\u00eas). Reserve a lula para o est\u00e1gio inicial do ensopado de peixe.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Se a lula for pequena, eu geralmente n\u00e3o corto o corpo no sentido do comprimento; eu apenas enx\u00e1guo o interior do corpo com um pequeno jato de \u00e1gua para que fique completamente limpo. Em seguida, eu corto o corpo fazendo an\u00e9is.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Am\u00eaijoas<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Coloque os mariscos em uma tigela grande e encha-a com \u00e1gua fresca e adicione um pouco de sal. Recriando esse microambiente, eles se abrir\u00e3o e come\u00e7ar\u00e3o a expelir a sujeira e a areia que t\u00eam dentro. \u00c9 importante fazer isso porque um pequeno gr\u00e3o de areia pode realmente danificar seus dentes. Outra boa dica para abri-los \u00e9 o \u201csil\u00eancio\u201d, ent\u00e3o n\u00e3o fa\u00e7a barulho e n\u00e3o jogue a \u00e1gua. Deixe-os em paz por um tempo; alguns dizem que meia hora \u00e9 suficiente e outros dizem 4-5 horas, mas pessoalmente descobri que depois de algumas horas eles podem estar prontos para a pr\u00f3xima 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=\"Preparo de peixe | Dicas de ouro\" 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\">Ap\u00f3s algumas horas de imers\u00e3o em \u00e1gua salgada, enx\u00e1gue bem em \u00e1gua doce corrente.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Em seguida, coloque-os em uma frigideira.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Tampe a panela com uma tampa e deixe o fogo (m\u00e9dio\/alto) para que todas se abram. Cozinhe-as apenas at\u00e9 que se abram, nem mais nem menos, e descarte as que n\u00e3o abrirem. Nesta fase, voc\u00ea tamb\u00e9m pode regar com algumas gotas de azeite.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Com a panela tampada, segure a tampa e chacoalhe a panela para que todos os mariscos recebam a mesma quantidade de calor; caso contr\u00e1rio, os que ficarem em cima podem n\u00e3o abrir por n\u00e3o terem recebido calor suficiente.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Quando as am\u00eaijoas abrirem, elas liberar\u00e3o o l\u00edquido que t\u00eam 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=\"Preparo de peixe | Dicas de ouro\" 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\">Coe o l\u00edquido em uma tigela pequena.<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Ent\u00e3o, adicione este l\u00edquido \u00e0 panela que cont\u00e9m o caldo leve.<\/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=\"Preparo de peixe | Dicas de ouro\" 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, remova algumas das meias-conchas e descarte-as, deixando o conte\u00fado da am\u00eaijoa na outra metade. Coloque as am\u00eaijoas de volta na tigela pequena e reserve para a fase posterior do ensopado de peixe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>MEXILH\u00d5ES (como alternativa \u00e0s am\u00eaijoas)<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Na It\u00e1lia, ao comprar mexilh\u00f5es, sempre verificamos se est\u00e3o fechados. Se estiverem abertos, ou ligeiramente abertos, n\u00e3o \u00e9 um bom sinal, pois significa que n\u00e3o est\u00e3o frescos ou que podem estar mortos, resultando em um mal-estar grave; portanto, certifique-se de que est\u00e1 comprando mexilh\u00f5es bem frescos. Para limp\u00e1-los, esfregue os mexilh\u00f5es sob \u00e1gua corrente com uma escova e remova quaisquer cracas. Puxe as \"barbas\" e lembre-se de descartar qualquer um que tenha a casca rachada. Coloque os mexilh\u00f5es na panela e cozinhe-os apenas at\u00e9 que se abram com o calor (normalmente alguns minutos em fogo alto). Quaisquer que permane\u00e7am fechados devem ser descartados. Quando abertos, coloque-os em uma tigela e reserve-os se o destino \u00e9 acabar em uma sopa de peixe ou, se estiver preparando um gratinado, remova algumas das meias cascas, deixando o conte\u00fado dos mexilh\u00f5es na outra metade.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Lagostins<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Separe as cabe\u00e7as das caudas, depois enx\u00e1gue cada parte em \u00e1gua corrente, especialmente no ponto onde voc\u00ea separou a cabe\u00e7a da cauda, para se livrar daquela subst\u00e2ncia esverdeada! Em seguida, reserve as cabe\u00e7as e as caudas para a etapa posterior do ensopado de peixe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>PEIXE INTEIRO<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Remova todas as escamas (se houver \u2013 o peixe-galinha e o robalo n\u00e3o t\u00eam escamas), raspando com uma faca. Em seguida, eviscere os peixes e enx\u00e1gue abundantemente em \u00e1gua corrente. Corte e descarte todas as barbatanas. Reserve os peixes para a etapa intermedi\u00e1ria do ensopado de peixe.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fil\u00e9 de peixe<\/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=\"Preparo de peixe | Dicas de ouro\" 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\">Pegue seu fil\u00e9 e\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=\"Preparo de peixe | Dicas de ouro\" 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\">\u2026corte-os em peda\u00e7os de aproximadamente 5 cm (2\u2033) de comprimento e reserve-os para a etapa intermedi\u00e1ria do ensopado de peixe.<\/p>","protected":false},"excerpt":{"rendered":"<p>O preparo do peixe se aplica \u00e0 receita de \u201ccaciucco de peixe\u201d, apresentada na se\u00e7\u00e3o de frutos do mar do site. Estas s\u00e3o diretrizes gerais sobre como preparar as diferentes variedades de peixe antes de cozinhar o ensopado. LULA Comece apertando o bico da lula para fora. Retire o bico e descarte-o. Remova a pele e descarte-a. Extraia a cartilagem... <a class=\"more-link\" href=\"https:\/\/italyum.com\/pt\/top-tips\/fish-preparation\/\">Continuar lendo <span class=\"screen-reader-text\">Preparo de Peixe<\/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\/pt\/wp-json\/wp\/v2\/posts\/3397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/italyum.com\/pt\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/italyum.com\/pt\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/italyum.com\/pt\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/italyum.com\/pt\/wp-json\/wp\/v2\/comments?post=3397"}],"version-history":[{"count":0,"href":"https:\/\/italyum.com\/pt\/wp-json\/wp\/v2\/posts\/3397\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/italyum.com\/pt\/wp-json\/wp\/v2\/media\/3387"}],"wp:attachment":[{"href":"https:\/\/italyum.com\/pt\/wp-json\/wp\/v2\/media?parent=3397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/italyum.com\/pt\/wp-json\/wp\/v2\/categories?post=3397"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/italyum.com\/pt\/wp-json\/wp\/v2\/tags?post=3397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}