{"id":4194,"date":"2019-09-25T04:30:00","date_gmt":"2019-09-25T02:30:00","guid":{"rendered":"http:\/\/gastroygourmet.com\/?p=4194"},"modified":"2026-09-20T12:29:58","modified_gmt":"2026-09-20T10:29:58","slug":"comienza-la-temporada-de-fogonero-noruego-fresco","status":"publish","type":"post","link":"https:\/\/gastroygourmet.com\/?p=4194","title":{"rendered":"Comienza la temporada de fogonero noruego fresco"},"content":{"rendered":"

<\/p>\n

\nComienza la
\ntemporada de fogonero noruego fresco<\/b>, una variedad de bacalao procedente de las
\nfr\u00edas y cristalinas aguas del norte de Europa. Se distingue de otras especies
\npor la l\u00ednea en la piel que recorre longitudinalmente ambos lomos. <\/span><\/div>\n
\n<\/div>\n
\n<\/a><\/div>\n

<\/p>\n

\n
<\/span><\/div>\n
\n<\/a><\/div>\n
\nAl ser un
\npescado que nada contracorriente, su carne tiene una textura firme y color gris
\nclaro. Es especialmente rico en prote\u00ednas, vitaminas D y B12 y aporta, tambi\u00e9n,
\nselenio y yodo, indispensables para un buen funcionamiento del metabolismo.<\/span><\/div>\n
\n<\/div>\n
\nTiene
\nun sabor caracter\u00edstico dentro de la familia de los pescados blancos, y puedes
\nencontrarlo fresco en tu pescader\u00eda a un precio muy asequible, lo que hace que
\nsea una muy buena opci\u00f3n para la cocina del d\u00eda a d\u00eda en las preparaciones
\ncl\u00e1sicas como el horno, rebozado, a la plancha, al vapor o en guisos.<\/span><\/span><\/div>\n
\n<\/div>\n
\nEl
\nfogonero noruego comparte familia -peces gadiformes- con el Skrei, el bacalao
\nfresco y el bacalao tradicional o salado. <\/span>Adem\u00e1s, procede
\nde compa\u00f1\u00edas pesqueras certificadas con el sello azul MSC, que indica que es
\npescado de captura salvaje certificado como sostenible, y cuanta adem\u00e1s con la
\ngarant\u00eda de los productos del Mar de Noruega.<\/a><\/span><\/div>\n
\n<\/div>\n

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

Comienza la temporada de fogonero noruego fresco, una variedad de bacalao procedente de las fr\u00edas y cristalinas aguas del norte de Europa. Se distingue de otras especies por la l\u00ednea en la piel que recorre longitudinalmente ambos lomos. Al ser un pescado que nada contracorriente, su carne tiene una textura firme y color gris claro. 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