{"id":638,"date":"2022-07-18T08:14:13","date_gmt":"2022-07-18T08:14:13","guid":{"rendered":"https:\/\/www.gruppodelpesce.com\/?p=638"},"modified":"2022-07-18T08:44:50","modified_gmt":"2022-07-18T08:44:50","slug":"ombrina-proprieta-organolettiche","status":"publish","type":"post","link":"https:\/\/www.gruppodelpesce.com\/es\/blog\/ombrina-proprieta-organolettiche\/","title":{"rendered":"L\u2019Ombrina y sus propiedades organol\u00e9pticas"},"content":{"rendered":"<div class=\"et_d4_element et_pb_section et_pb_section_0  et_pb_css_mix_blend_mode et_section_regular et_block_section\" >\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_d4_element et_pb_row et_pb_row_0  et_pb_css_mix_blend_mode et_block_row\">\n\t\t\t\t<div class=\"et_d4_element et_pb_column_4_4 et_pb_column et_pb_column_0  et_pb_css_mix_blend_mode et-last-child et_block_column\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_pb_module et_d4_element et_pb_text et_pb_text_0  et_pb_text_align_left et_pb_bg_layout_light\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_pb_text_inner\"><h2><span style=\"font-weight: 400;\">Caracter\u00edsticas generales de la Ombrina<\/span><\/h2><\/div>\n\t\t\t<\/div><div class=\"et_pb_module et_d4_element et_pb_text et_pb_text_1  et_pb_text_align_left et_pb_bg_layout_light\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_pb_text_inner\"><p>La ombrina o <em>corvina<\/em>, es un pez de agua salada de la familia Sciaenidae. Este pez se encuentra generalmente en el mar Mediterr\u00e1neo y en las aguas italianas, en el mar Negro y en el oc\u00e9ano Atl\u00e1ntico. La an\u00e9mona ha penetrado en el mar Rojo a trav\u00e9s del canal de Suez. Este pez se caracteriza por su carne de calidad y por eso se presta a cocciones y condimentos delicados.<\/p>\n<h2>Caracter\u00edsticas f\u00edsicas de la Ombrina<\/h2>\n<p>La anguilita es un pez con vientre plano y dorso arqueado con forma alargada. Tiene dos aletas dorsales, la primera m\u00e1s alta y triangular, la segunda m\u00e1s larga. Este pez tiene una cabeza enorme, boca bastante peque\u00f1a, con labio superior saliente y un caracter\u00edstico y corto barbiglio bajo el ment\u00f3n. Su pelaje es plateado con rayas oblicuas ligeramente curvadas en el dorso, de color amarillo y azul. Las aletas son amarillentas oscuras o beige, con bordes oscuros. El borde del op\u00e9rculo es de color negro. Puede llegar incluso a pesar de 12 kg por 1 metro de longitud.<\/p><\/div>\n\t\t\t<\/div><div class=\"et_pb_module et_d4_element et_pb_text et_pb_text_2  et_pb_text_align_left et_pb_bg_layout_light\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_pb_text_inner\"><h2>Propiedades nutricionales de la anguilita<\/h2><\/div>\n\t\t\t<\/div><div class=\"et_pb_module et_d4_element et_pb_text et_pb_text_3  et_pb_text_align_left et_pb_bg_layout_light\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_pb_text_inner\"><p>Este pescado adem\u00e1s de tener una carne exquisita, tambi\u00e9n tiene numerosas propiedades nutricionales: descubramos juntos sus caracter\u00edsticas. La an\u00e9mona es rica en prote\u00ednas, contiene Omega-3, vitamina D y algunas vitaminas del grupo B. Gracias a su bajo contenido de mercurio, se puede comer varias veces durante la semana. Adem\u00e1s, tiene la ventaja de ser un alimento f\u00e1cilmente digerible; es bueno servido simplemente con sal, aceite de oliva y lim\u00f3n, por lo que es adecuado para la alimentaci\u00f3n de ni\u00f1os o de personas con patolog\u00edas relacionadas con la digesti\u00f3n.<\/p><\/div>\n\t\t\t<\/div><div class=\"et_pb_module et_d4_element et_pb_text et_pb_text_4  et_pb_text_align_left et_pb_bg_layout_light\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_pb_text_inner\"><h2>Ombrina: distribuci\u00f3n y h\u00e1bitat<\/h2><\/div>\n\t\t\t<\/div><div class=\"et_pb_module et_d4_element et_pb_text et_pb_text_5  et_pb_text_align_left et_pb_bg_layout_light\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_pb_text_inner\"><p>La anguilita coloniza el mar Mediterr\u00e1neo, el Mar Negro, el Mar de Azov y el Atl\u00e1ntico Oriental (desde el Golfo de Vizcaya hasta el sur de Marruecos).<br \/>Vive en aguas de profundidad comprendidas entre 0 y 100 m y en fondos arenosos, rocosos o parcialmente argilosos.<br \/>Se encuentra principalmente en las aguas costeras y a veces entra en los estuarios fluviales.<\/p><\/div>\n\t\t\t<\/div><div class=\"et_pb_module et_d4_element et_pb_text et_pb_text_6  et_pb_text_align_left et_pb_bg_layout_light\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_pb_text_inner\"><h2>C\u00f3mo cocinar la angula<\/h2><\/div>\n\t\t\t<\/div><div class=\"et_pb_module et_d4_element et_pb_text et_pb_text_7  et_pb_text_align_left et_pb_bg_layout_light\">\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t<div class=\"et_pb_text_inner\"><p>La anguilita no es un pescado muy graso; por eso, al cocinarla hay que tener cuidado de que no se deshidrate. A pesar de que la carne es muy delicada y tiende a romperse, se puede cortar y filetear sin demasiados problemas. Cuando se come cruda, tiene un sabor muy delicado que se intensifica a medida que se cocina.\u00a0<\/p>\n<p>La angula se puede cocinar de diferentes maneras: en un recipiente, en salsa, al horno, en la parrilla, hervida, siempre teniendo cuidado de que no se seque demasiado.\u00a0<\/p><\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":643,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[2],"tags":[],"class_list":["post-638","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;Ombrina e le sue propriet\u00e0 organolettiche - 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