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Pescados

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Pescados

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About this activity

Adivina técnicas culinarias de pescados.

Created by

Cocina Caprice
Cocina Caprice
Spain

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Pescados
 

PescadosOnline version

Adivina técnicas culinarias de pescados.

by Cocina Caprice
1

Siempre estoy abierto bajo el agua pero me cierro al salir de ella

Pistas

Son láminas rojas que se esconden tras las orejas del pez

Es por donde respira el pez

También se llaman "agallas"

2

Tras la vida llego yo, dejando al pez tieso como un bastón

Pistas

Se considera una señal de frescura y manipulación adecuada

El punto óptimo de sabor suele llegar entre el 2º y 3º día si está bien conservado en hielo

Empieza en la cabeza y avanza hacia la cola

3

Buscando el nervio, anulo el dolor para que la carne del pescado guarde todo su sabor

Pistas

Se aplica para aumentar la calidad y la vida útil del pescado

Retrasa el rigor mortis y permite maduración en seco (dry-aging)

Incluye descerebrado, desangrado y desmedulación

Método japonés para mejorar la textura, el sabor y la conservación del pescado

4

Me gusta enroscarme como un muelle diminuto dentro del pescado

Pistas

Muero por calor: +65°C en el centro del producto al menos 1 minuto.

O por congelación: -20ºC 24 h (en el centro del producto) o 35ºC 15 h.

Soy un parásito que produce enfermedades

5

Soy el tenderero donde en vez de ropa, quedan atrapados los tesoros del océano

Pistas

Se lanza al agua y se deja a la deriva

Puede medir varios kilómetros y lleva muchas líneas cortas que cuelgan de una principal

Permite capturar los peces uno a uno, evitando que se golpeen entre ellos al recogerlos

 
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