{"id":2256,"date":"2020-04-21T20:32:56","date_gmt":"2020-04-21T18:32:56","guid":{"rendered":"https:\/\/jomenjopeix.com\/?p=2256"},"modified":"2020-04-21T20:32:56","modified_gmt":"2020-04-21T18:32:56","slug":"el-origen-de-salar-el-pescado","status":"publish","type":"post","link":"https:\/\/jomenjopeix.com\/es\/el-origen-de-salar-el-pescado\/","title":{"rendered":"El origen de salar el pescado"},"content":{"rendered":"<p>Los egipcios fueron los primeros en utilizar el proceso de curado de alimentos con sal.<\/p>\n<p>El comercio desarrollado por estos con Mesopotamia permiti\u00f3 la promoci\u00f3n de la conservaci\u00f3n de alimentos a trav\u00e9s de los fenicios. Este m\u00e9todo de conservaci\u00f3n se extendi\u00f3 a partir de este momento a comunidades y pueblos de Europa.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone size-medium wp-image-2248\" src=\"https:\/\/jomenjopeix.com\/wp-content\/uploads\/\/salat-1024x768.jpg\" alt=\"\" width=\"1024\" height=\"768\" srcset=\"https:\/\/jomenjopeix.com\/wp-content\/uploads\/salat-1024x768.jpg 1024w, https:\/\/jomenjopeix.com\/wp-content\/uploads\/salat-768x576.jpg 768w, https:\/\/jomenjopeix.com\/wp-content\/uploads\/salat.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>En la \u00e9poca romana, la incorporaci\u00f3n de las ciudades fenicias permiti\u00f3 que estas, a partir del siglo I d. C., aprovecharan y multiplicaran la producci\u00f3n de salazones y salsas de pescado que llegaron a conseguir altas cuotas de aceptaci\u00f3n gastron\u00f3mica tanto en la cocina griega como en la romana, siendo adem\u00e1s, la industria de salazones uno de los tres pilares fundamentales de la econom\u00eda en Hispania.<\/p>\n<p>A finales de la Edad Mediana la necesidad de encontrar nuevas especies llev\u00f3 a los pescadores vascos hasta las costas y caladeros de Terranova para pescar el bacalao. Introduci\u00e9ndolo as\u00ed en la pen\u00ednsula d\u00f3nde empez\u00f3 a dominar el mercado ya en el siglo XVII.<\/p>\n<p>Su auge empez\u00f3 cuando la Iglesia Medieval impuso los d\u00edas de ayuno. Despu\u00e9s lleg\u00f3 la abstinencia por la <a href=\"https:\/\/es.wikipedia.org\/wiki\/Cuaresma\" target=\"_blank\" rel=\"noopener noreferrer\">Cuaresma<\/a> hasta el punto que la Iglesia prohibi\u00f3 comer carne la mitad de los d\u00edas del a\u00f1o. Por esta raz\u00f3n el consumo de bacalao se dispar\u00f3 para ser un alimento de buena calidad nutricional y econ\u00f3mico.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-2251\" src=\"https:\/\/jomenjopeix.com\/wp-content\/uploads\/saladura-xato.jpg\" alt=\"\" width=\"655\" height=\"368\" \/><\/p>\n<p>\u00a1Qu\u00e9 ganas de hacer una buena <a href=\"https:\/\/es.wikipedia.org\/wiki\/Xat%C3%B3\" target=\"_blank\" rel=\"noopener noreferrer\"><em>Xatonada<\/em><\/a> y combinar ambas y un poco de at\u00fan <img decoding=\"async\" class=\"emoji\" role=\"img\" draggable=\"false\" src=\"https:\/\/s.w.org\/images\/core\/emoji\/12.0.0-1\/svg\/1f61b.svg\" alt=\"\ud83d\ude1b\" \/>\u00a0!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los egipcios fueron los primeros en utilizar el proceso de curado de alimentos con sal. El comercio desarrollado por estos con Mesopotamia permiti\u00f3 la promoci\u00f3n de la conservaci\u00f3n de alimentos a trav\u00e9s de los fenicios. Este m\u00e9todo de conservaci\u00f3n se extendi\u00f3 a partir de este momento a comunidades y pueblos de Europa. En la \u00e9poca &hellip; <a href=\"https:\/\/jomenjopeix.com\/es\/el-origen-de-salar-el-pescado\/\">Continuar<\/a><\/p>\n","protected":false},"author":7,"featured_media":2248,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[46],"tags":[90,86,73,70,82,87,88,89],"class_list":["post-2256","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saber-mas-es","tag-anchoas","tag-bacalao","tag-cocina","tag-cuina-es","tag-peix-blanc-es","tag-pescado-blanco","tag-salazon","tag-xatonada"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El origen de salar el pescado &#8226; #JoMenjoPeix<\/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:\/\/jomenjopeix.com\/es\/el-origen-de-salar-el-pescado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El origen de salar el pescado &#8226; #JoMenjoPeix\" \/>\n<meta property=\"og:description\" content=\"Los egipcios fueron los primeros en utilizar el proceso de curado de alimentos con sal. 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