{"id":9856,"date":"2024-12-10T16:29:31","date_gmt":"2024-12-10T15:29:31","guid":{"rendered":"https:\/\/realconservera.com\/du-cheval-et-de-laiguille-a-la-sardine\/"},"modified":"2024-12-10T16:29:31","modified_gmt":"2024-12-10T15:29:31","slug":"du-cheval-et-de-laiguille-a-la-sardine","status":"publish","type":"post","link":"https:\/\/realconservera.com\/fr\/du-cheval-et-de-laiguille-a-la-sardine\/","title":{"rendered":"Du cheval et de l’aiguille \u00e0 la sardine"},"content":{"rendered":"

Ces trois poissons sont cosmopolites et se d\u00e9placent dans tout l’oc\u00e9an Atlantique en fonction de la temp\u00e9rature, du climat et des conditions actuelles. En raison du changement climatique, toutes ces conditions ont tellement chang\u00e9 que leurs mouvements migratoires ont \u00e9galement chang\u00e9 et, par cons\u00e9quent, leurs zones de p\u00eache ont \u00e9galement chang\u00e9. Bien que la caballita, la sardinelle et le marlin soient trois esp\u00e8ces diff\u00e9rentes, toutes trois sont des poissons bleus et, chez Real Conservera, nous les traitons en suivant les m\u00eames \u00e9tapes. Une fois que la mati\u00e8re premi\u00e8re arrive dans notre usine, elle est soumise \u00e0 une phase d’\u00e9visc\u00e9ration traditionnelle et \u00e0 un nettoyage ult\u00e9rieur qui permet de s’assurer que chaque pi\u00e8ce est parfaitement propre pour commencer le processus de production. Elles sont ensuite grill\u00e9es sur un gril avec une fine couche d’huile d’olive et, en ne s\u00e9lectionnant que les meilleurs morceaux, elles sont emball\u00e9es \u00e0 la main, pi\u00e8ce par pi\u00e8ce. Une fois le processus manuel termin\u00e9, une couche d’huile d’olive est ajout\u00e9e, la bo\u00eete est ferm\u00e9e, nettoy\u00e9e et amen\u00e9e \u00e0 l’autoclave pour la st\u00e9rilisation. <\/p>\n

Cheval<\/h2>\n

La caballita est un produit tr\u00e8s difficile \u00e0 obtenir et provient de la p\u00eache c\u00f4ti\u00e8re au large de la c\u00f4te atlantique. Chez Real Conservera, nous achetons le produit sur les march\u00e9s aux poissons de Galice pendant la saison de p\u00eache, entre mars et juin. <\/p>\n

Des trois, c’est celle qui a la saveur et la fermet\u00e9 les plus intenses, ce qui en fait une excellente conserve gastronomique. Ce n’est pas pour rien que nos conserves de pr\u00eale ont \u00e9t\u00e9 r\u00e9compens\u00e9es par le \u00ab\u00a0World’s Best Preserve No. 1 !\u00a0\u00bb dans la cat\u00e9gorie \u00ab\u00a0Little Horses\u00a0\u00bb. Si vous voulez l’essayer, vous pouvez l’acheter ici lien<\/a><\/em><\/strong>. <\/p>\n

\"\"<\/p>\n

Aiguille<\/h2>\n

L’aiguille est probablement la moins connue des trois, mais pas des Galiciens, qui ont l’habitude de la manger, surtout dans le sud de la Galice. En effet, de nombreux Galiciens l’appellent alcrique. En Andalousie, il existe un autre surnom pour ce joyau marin, le salt\u00f3n. Malgr\u00e9 ces diff\u00e9rents noms, une chose est s\u00fbre : ceux qui la go\u00fbtent l’adorent. Sa saveur est tr\u00e8s intense sans atteindre le go\u00fbt de la caballita, ce qui en fait un alli\u00e9 parfait pour tous ceux qui sont \u00e0 la recherche de nouvelles saveurs. Vous pouvez l’acheter sur ce lien<\/a><\/em><\/strong>. <\/p>\n

\"\"<\/p>\n

Sardinille<\/h2>\n

Nos sardines proviennent exclusivement de la r\u00e9gion des R\u00edas Gallegas. En outre, elles sont p\u00each\u00e9es dans les eaux c\u00f4ti\u00e8res, c’est-\u00e0-dire dans les eaux proches de la c\u00f4te, en choisissant toujours le moment id\u00e9al de la journ\u00e9e et de l’ann\u00e9e o\u00f9 elles sont le plus grasses pour garantir leur texture juteuse et leur saveur exceptionnelle. Concr\u00e8tement, si la saison de p\u00eache \u00e0 la caballita et au marlin s’\u00e9tend de mars \u00e0 juin, la saison de p\u00eache \u00e0 la sardinelle commence en juin. <\/p>\n

Vous pouvez acheter votre bo\u00eete de sardinillas sur ce lien lien<\/a><\/em><\/strong>.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Ces trois poissons sont cosmopolites et se d\u00e9placent dans tout l’oc\u00e9an Atlantique en fonction de la temp\u00e9rature, du climat et des conditions actuelles. En raison du changement climatique, toutes ces conditions ont tellement chang\u00e9 que leurs mouvements migratoires ont \u00e9galement chang\u00e9 et, par cons\u00e9quent, leurs zones de p\u00eache ont \u00e9galement chang\u00e9. Bien que la caballita, […]<\/p>\n","protected":false},"author":6,"featured_media":9858,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[285],"tags":[],"class_list":["post-9856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"\nDu cheval et de l'aiguille \u00e0 la sardine - Real Conservera<\/title>\n<meta name=\"description\" content=\"Nous analysons trois de nos produits les plus populaires : la caballita, les sardines et les aiguilles. 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