With the base port in Donostia \u2013 San Sebasti\u00e1n urban dock Oribay boat is all year available for rent for excursions.
\nSpecializing in sustainable, ancient and modern fishing techniques from our Basque coast, this time let us be seduced by jigging in the bottom, a sacrificed but satisfactory, selective mode especially as far as size and species are concerned, technical on the bridge and demanding in cover.<\/p>\n
What is the jigging?<\/strong><\/p>\n This art of fishing, consists basically in the use of lure Plumb from the boat that left free fall to the bottom. At this point, the fisherman is made recoveries rhythmic of the line, to while exerts an action synchronized through the push-ups of the cane. The aim is none other than the simulate a small fish fleeing erratically to the surface. This is extremely attractive to large predators, to the point of capture pieces of important size.<\/p>\n Despite their recent rise in popularity, jigging is one of the oldest fishing techniques in the world, with origins that can be traced back in Japan and Polynesia from hundreds of years ago.<\/p>\n Pollack<\/strong><\/p>\n In full season of haddock this fishing system is a true experience that us closer to our goal: the Slowfishing, a fishing knowledge and awareness of the environment and respect for the cycles of the marine nature.<\/p>\n The Pollock is similar to the cod and normally measures between 75 cm, although can reach them 130 cm and get to weigh 18 kg. The belly clear and the back green olive with shades Brown. It is common in the Bay of Biscay and, in general, in all North Atlantic and Eastern.<\/p>\n The abundance of iodine that can be found in this fish, It is beneficial to our metabolism, regulating our energy level and the proper functioning of cells. In addition, the iodine of the pollack helps to take care of us by inside, regulating our cholesterol. To the be a food rich in iodine, also helps to process the hydrates of carbon, strengthen the hair, skin and nails.<\/p>\n For this reason Oribay want to offer this recipe, so you enjoy the virtues that offers US the coast San Sebastian and Gipuzkoa, whether in a beautiful stroll in boat or practicing sustainable fisheries.<\/p>\n Preparation of the recipe of Pollack to the koxkera way.<\/p>\n Ingredients:<\/strong><\/p>\n Pollack Put the head, tail and the loins of the fish in a pan, cover with water, season and add a few sprigs of parsley. Cook for 15 minutes. With the base port in Donostia \u2013 San Sebasti\u00e1n urban dock Oribay boat is all year available for rent for excursions. Specializing in sustainable, ancient and modern fishing techniques from our Basque coast, this time let us be seduced by jigging in the bottom, a sacrificed but satisfactory, selective mode especially as far as size […]<\/p>\n","protected":false},"author":1,"featured_media":1506,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[360,78],"tags":[],"class_list":["post-1706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-slowfishing"],"yoast_head":"\n
\n2 eggs
\n400 gr of clams
\n1 spring onion
\n4 cloves of garlic
\n100 g of canned peas
\n12 tips of asparagus
\nFlour
\nOil of oliva virgen extra
\nSalt
\nParsley<\/p>\n
\nRemove the foam.
\nCut the fish slices and set aside.
\nPut the eggs in a saucepan, cover with water and cook for 10 minutes from the moment in which begins to boil. Cool and peel them.
\nPut a little oil in a pan with a little fumet. Add clams and leave them to open.
\nStrips and sheet the garlic cloves and brown them in a pan. Chop the onion finely and add it. When is poached (take color),
\nAdd 2 tablespoons of flour and fry them a little. Pour 300 ml of fish stock, the broth that have come loose the clams and chopped parsley. Season the slices of fish and add them to the pan. Cook 3 minutes on each side.
\nDrain the peas and asparagus, and add them to the pan. Incorporates the clams. Short them eggs cooked in quarters and add them. Sprinkle with chopped parsley and serve.<\/p>\n","protected":false},"excerpt":{"rendered":"