{"id":1213,"date":"2026-02-20T20:11:59","date_gmt":"2026-02-20T20:11:59","guid":{"rendered":"https:\/\/maquinariacarneypescado.com\/tecnicas-antiguas-de-conservacion-del-pescado-salazon-ahumado-y-escabeche\/"},"modified":"2026-03-24T20:17:06","modified_gmt":"2026-03-24T20:17:06","slug":"tecniques-antigues-de-conservacio-del-peix-saladura-fumat-i-escabetx","status":"publish","type":"post","link":"https:\/\/maquinariacarneypescado.com\/ca\/tecniques-antigues-de-conservacio-del-peix-saladura-fumat-i-escabetx\/","title":{"rendered":"T\u00e8cniques antigues de conservaci\u00f3 del peix: saladura, fumat i escabetx"},"content":{"rendered":"<p data-path-to-node=\"4\">Molt abans que existissin els congeladors, l&#8217;\u00e9sser hum\u00e0 va haver d&#8217;aguditzar l&#8217;enginy per conservar l&#8217;excedent de les captures. Aquestes t\u00e8cniques, nascudes de la pura necessitat de superviv\u00e8ncia, no nom\u00e9s van permetre transportar el peix lluny de la costa, sin\u00f3 que van transformar el producte original en menges amb textures i sabors \u00fanics.<\/p>\n<p data-path-to-node=\"5\"><b data-path-to-node=\"5\" data-index-in-node=\"0\">La Saladura:<\/b> \u00c9s la t\u00e8cnica m\u00e9s antiga. Consisteix en la deshidrataci\u00f3 del peix mitjan\u00e7ant l&#8217;\u00fas de sal comuna per impedir la proliferaci\u00f3 de bacteris. L&#8217;exemple m\u00e9s ic\u00f2nic \u00e9s l&#8217;<b data-path-to-node=\"5\" data-index-in-node=\"176\">anxova<\/b>, que despr\u00e9s de mesos de maduraci\u00f3 adquireix el seu color rogenc i gust intens, o el bacall\u00e0, que va permetre creuar oceans gr\u00e0cies a la seva durabilitat.<\/p>\n<p data-path-to-node=\"6\"><b data-path-to-node=\"6\" data-index-in-node=\"0\">El Fumat:<\/b> Originari de climes freds, combina la deshidrataci\u00f3 amb les propietats antis\u00e8ptiques del fum de fustes nobles (com el faig o el roure). Esp\u00e8cies grasses com el <b data-path-to-node=\"6\" data-index-in-node=\"170\">salm\u00f3<\/b> s\u00f3n ideals, ja que el fum penetra en el seu greix creant matisos complexos i una textura sedosa.<\/p>\n<p data-path-to-node=\"7\"><b data-path-to-node=\"7\" data-index-in-node=\"0\">L&#8217;Escabetx:<\/b> Amb un fort segell \u00e0rab i espanyol, es basa en l&#8217;\u00fas del vinagre i l&#8217;oli. L&#8217;\u00e0cid del vinagre atura la descomposici\u00f3, mentre que esp\u00e8cies com el llorer, el pebre i el pebre vermell aporten un perfil arom\u00e0tic inconfusible. \u00c9s la t\u00e8cnica reina per a peixos blaus com el <b data-path-to-node=\"7\" data-index-in-node=\"278\">bon\u00edtol<\/b> o el <b data-path-to-node=\"7\" data-index-in-node=\"291\">verat<\/b>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Molt abans que existissin els congeladors, l&#8217;\u00e9sser hum\u00e0 va haver d&#8217;aguditzar l&#8217;enginy per conservar l&#8217;excedent de les captures. Aquestes t\u00e8cniques, nascudes de la pura necessitat de superviv\u00e8ncia, no nom\u00e9s van permetre transportar el peix lluny de la costa, sin\u00f3 que van transformar el producte original en menges amb textures i sabors \u00fanics. La Saladura: \u00c9s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1209,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sense-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>T\u00e8cniques antigues de conservaci\u00f3 del peix: saladura, fumat i escabetx - Maquinaria Carne y Pecado<\/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:\/\/maquinariacarneypescado.com\/ca\/tecniques-antigues-de-conservacio-del-peix-saladura-fumat-i-escabetx\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"T\u00e8cniques antigues de conservaci\u00f3 del peix: saladura, fumat i escabetx - Maquinaria Carne y Pecado\" \/>\n<meta property=\"og:description\" content=\"Molt abans que existissin els congeladors, l&#8217;\u00e9sser hum\u00e0 va haver d&#8217;aguditzar l&#8217;enginy per conservar l&#8217;excedent de les captures. Aquestes t\u00e8cniques, nascudes de la pura necessitat de superviv\u00e8ncia, no nom\u00e9s van permetre transportar el peix lluny de la costa, sin\u00f3 que van transformar el producte original en menges amb textures i sabors \u00fanics. 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