{"id":3807,"date":"2024-03-14T19:15:51","date_gmt":"2024-03-14T18:15:51","guid":{"rendered":"https:\/\/lacastrena.disenoyweb.com\/?p=3807"},"modified":"2024-10-04T16:39:39","modified_gmt":"2024-10-04T14:39:39","slug":"nuestra-materia-prima-las-anchoas","status":"publish","type":"post","link":"https:\/\/lacastrena.com\/en\/nuestra-materia-prima-las-anchoas\/","title":{"rendered":"Nuestra materia prima: las anchoas"},"content":{"rendered":"
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Anchoa<\/h2>

Engraulis encrasicolus<\/i>. En esta denominaci\u00f3n se encuentran las anchoas capturadas en nuestra costa, en el mar Cant\u00e1brico, que es la de mejor calidad entre las de su especie.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Es un pez perteneciente a la familia de los cupleidos, cuyas caracter\u00edsticas generales son: Peces pel\u00e1gicos esbeltos, con una corta aleta dorsal y sin l\u00ednea lateral. Forman bancos, que, con frecuencia, alcanzan dimensiones gigantescas. Su principal alimento lo constituyen los min\u00fasculos componentes del plancton. \u00c9stas, a su vez, sirven de alimento a otras especies marinas.<\/p>

La musculatura de los cupleidos es muy rica en grasa, por lo que la carne se presta muy bien para ser fileteada.
La anchoa raramente sobrepasa los 16 cm. de longitud. Madura sexualmente a los 2 a\u00f1os. Pone de 13.000 a 20.000 huevos pel\u00e1gicos y de forma ovalada, de los cuales al cabo de 2 a 4 d\u00edas nacen las larvas, que miden 3 mm. de longitud.<\/p>

El periodo de freza: de abril a agosto en la regi\u00f3n meridional del Mar del Norte. El invierno lo pasan en las aguas m\u00e1s profundas, y durante la primavera y verano suben a la superficie para comenzar la freza, aprovech\u00e1ndose esta circunstancia, para capturarla por medio de redes tradicionales (cerco).<\/p>

A la anchoa se la conoce con otros nombres dependiendo de las zonas de capturas:<\/p>

  • CANT\u00c1BRICO: Anchoa, Bocarte<\/li>
  • PA\u00cdS VASCO: Anchoa, Bocarte<\/li>
  • ANDALUC\u00cdA: Boquer\u00f3n<\/li>
  • CATALU\u00d1A: Anxova<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    La denominaci\u00f3n \u00abEngraulidos\u00bb, es el nombre cient\u00edfico con que se conoce a la anchoa. Dependiendo de las zonas de capturas y de acuerdo con las caracter\u00edsticas, reciben nombres que diferencian a\u00fan m\u00e1s su g\u00e9nero.<\/p><\/blockquote>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Engraulis encrasicolus<\/i>. Recibe esta calificaci\u00f3n la anchoa que habita en el Oc\u00e9ano Atl\u00e1ntico y Mar Mediterr\u00e1neo. Es la especie m\u00e1s apreciada entre la familia de los Engraulidos. En esta denominaci\u00f3n se encuentran las anchoas capturadas en nuestra costa, Cant\u00e1brico, que es la de mejor calidad entre las de su especie.<\/p>

    Engraulis anchoita<\/i>. Recibe esta calificaci\u00f3n la anchoa que habita en las proximidades de las costas argentinas.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    Elaboraci\u00f3n de la anchoa<\/h2>

    Con nuestro artesanal y centenario proceso de elaboraci\u00f3n, unido a la mejor materia prima posible (La aut\u00e9ntica Anchoa del Cant\u00e1brico), elaboramos todos nuestros productos.<\/p>

    Tras madurar en un proceso lento que dura alrededor de los 18-24 meses, se produce su fileteado, que consiste en la eliminaci\u00f3n de la piel, escamas y separaci\u00f3n de la espina central. Despu\u00e9s se envasan y recubren con aceite para ofrecerse al consumidor. Todo natural y sin aditivos artificiales.<\/p>

    Todos los procesos son controlados por personal especializado, consiguiendo as\u00ed que nuestras marcas gocen del agrado del consumidor. Nuestros productos est\u00e1n presentes en pa\u00edses como Italia, Australia, etc.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

    Es un pez perteneciente a la familia de los cupleidos, cuyas caracter\u00edsticas generales son: Peces pel\u00e1gicos esbeltos, con una corta aleta dorsal y sin l\u00ednea lateral. Forman bancos, que, con frecuencia, alcanzan dimensiones gigantescas. Su principal alimento lo constituyen los min\u00fasculos componentes del plancton.<\/p>","protected":false},"author":2,"featured_media":3798,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[609,613],"tags":[601,599,842,603],"class_list":["post-3807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-anchoas","category-la-castrena","tag-anchoas","tag-anchoas-del-cantabrico","tag-castro-urdiales-es","tag-conservas"],"yoast_head":"\nNuestra materia prima: las anchoas - Conservera Castre\u00f1a<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lacastrena.com\/en\/nuestra-materia-prima-las-anchoas\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nuestra materia prima: las anchoas - Conservera Castre\u00f1a\" \/>\n<meta property=\"og:description\" content=\"Es un pez perteneciente a la familia de los cupleidos, cuyas caracter\u00edsticas generales son: Peces pel\u00e1gicos esbeltos, con una corta aleta dorsal y sin l\u00ednea lateral. 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