{"id":7052,"date":"2018-04-26T11:56:12","date_gmt":"2018-04-26T09:56:12","guid":{"rendered":"https:\/\/pestofresco.eu\/anchovis-aus-dem-ligurischen-meer\/"},"modified":"2018-04-26T11:56:12","modified_gmt":"2018-04-26T09:56:12","slug":"anchovis-aus-dem-ligurischen-meer","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/de\/anchovis-aus-dem-ligurischen-meer\/","title":{"rendered":"Anchovis aus dem Ligurischen Meer"},"content":{"rendered":"<p>Ob Sie sie nun <strong>Sardellen oder Anchovis<\/strong> nennen, sie sind dasselbe. Sie sind eine Fischart, die zur Kategorie der hochgesch\u00e4tzten <strong>\u00f6ligen Fische<\/strong> geh\u00f6rt und im gesamten Mittelmeerraum und <strong>insbesondere<\/strong> hier <strong>in Ligurien<\/strong> <strong>weit verbreitet ist<\/strong>. <\/p>\n<p>Die profitabelste Zeit f\u00fcr den Fang von Sardellen ist <strong>von April bis November<\/strong>, was mit dem Zeitfenster \u00fcbereinstimmt, in dem sie sich fortpflanzen und sich daher in geringerer Tiefe der K\u00fcste n\u00e4hern. <strong>Die schmackhaftesten<\/strong> Sardellen k\u00f6nnen jedoch <strong>von April bis Juni<\/strong> verzehrt werden, d.h. bevor sie laichen.<\/p>\n<p>Sardellen sind wundersch\u00f6n und haben spektakul\u00e4re Farben. Sie haben einen <strong>schlanken, spitz zulaufenden<\/strong> <strong>K\u00f6rper<\/strong>, der bis zu 20 cm lang wird. <strong>Auf dem R\u00fccken verl\u00e4uft ein blauer Streifen mit gr\u00fcnen Schattierungen<\/strong>, w\u00e4hrend die Seiten und der Bauch silbern sind. <\/p>\n<p>Achten Sie beim Kauf auf die <strong>Farbe<\/strong>, die <strong>hell<\/strong> sein sollte, mit einem <strong>prallen Auge<\/strong> und schwarzer Pupille, ohne R\u00f6tung, und mit <strong>Kiemen<\/strong> <strong>, die zu einer roten oder rosafarbenen<\/strong> Farbe <strong>tendieren<\/strong>. Der <strong>Geruch<\/strong> muss <strong>angenehm<\/strong> sein. <\/p>\n<p>Der Reinigungsvorgang ist ganz einfach:<\/p>\n<ul>\n<li>Trennen Sie den Kopf in H\u00f6he der Kiemen ab<\/li>\n<li>Ziehen Sie vorsichtig, damit auch die Innereien herauskommen<\/li>\n<li>Ziehen Sie die mittlere Fischgr\u00e4te ab, \u00f6ffnen Sie sie wie ein Buch und lassen Sie den Schwanz dran.<\/li>\n<li>Unter flie\u00dfendem Wasser absp\u00fclen und mit Papiert\u00fcchern abtrocknen.<\/li>\n<\/ul>\n<p>Aus ern\u00e4hrungsphysiologischer Sicht ist die Sardelle ein <strong>recht bek\u00f6mmlicher und halbfetter<\/strong> Fisch, auch wenn der Fettgehalt in manchen Monaten h\u00f6her ist.<\/p>\n<p><strong><em>Laut dem Nationalen Institut f\u00fcr Ern\u00e4hrung enthalten 100 Gramm des essbaren Teils (Fleisch) von frischen Sardellen:<\/em><\/strong><\/p>\n<p>16,8 g Eiwei\u00df, 1,51 g Kohlenhydrate und geringer Fettgehalt (2,6 g), hoher Vitamin- und Mineralstoffgehalt: Vitamin A (100 IU), B-Komplex (B1: 80 und B2: 210 mcg), Kalzium (148 mg); Eisen (2,8 mg) und Phosphor (196 mg)<\/p>\n<p><strong>Sardellen aus dem ligurischen Meer sind sehr schmackhaft<\/strong> und werden nicht nur <strong>frisch<\/strong> verzehrt, sondern auch <strong>in Salz einge<\/strong>legt, was f\u00fcr unsere Region typisch ist.<\/p>\n<p>Sie eignen sich f\u00fcr <strong>viele schmackhafte regionale Rezepte<\/strong>, wie z.B. <strong>Bagnun di acciughe<\/strong>, urspr\u00fcnglich aus Riva Trigoso, an der Riviera Ligure di Levante, oder <strong>Pizza Sardenea<\/strong>, aus dem Gebiet Imperiese, an der Riviera Ligure di Ponente.<\/p>\n<p>Wir haben sie bereits in Kombination mit unserem <strong>Pesto Fresco<\/strong> <strong>alla Genovese<\/strong> ausprobiert und das Ergebnis <strong>hat uns sehr gut gefallen<\/strong>. M\u00f6chten Sie das Rezept? Wir werden es bald ver\u00f6ffentlichen!  <\/p>\n<p>Folgen Sie uns weiter!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ob Sie sie nun Sardellen oder Anchovis nennen, sie sind dasselbe. Sie sind eine Fischart, die zur Kategorie der hochgesch\u00e4tzten \u00f6ligen Fische geh\u00f6rt und im gesamten Mittelmeerraum und insbesondere hier in Ligurien weit verbreitet ist. Die profitabelste Zeit f\u00fcr den Fang von Sardellen ist von April bis November, was mit dem Zeitfenster \u00fcbereinstimmt, in dem&#8230;<\/p>\n","protected":false},"author":3,"featured_media":6035,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[535],"tags":[889,890,892,887,888,891,894,628,698,893],"class_list":["post-7052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nicht-kategorisiert","tag-anchovis","tag-anchovis-de","tag-anchovis-baghnun","tag-anchovis-ligurisches-meer","tag-anchovis-ligurisches-meer-de","tag-blauer-fisch","tag-gesalzene-anchovis","tag-pesto-de","tag-pesto-alla-genovese-de","tag-pizza-sardenea-de"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.10 - aioseo.com -->\n\t<meta name=\"description\" content=\"Specialit\u00e0 ittica della categoria del pesce azzurro, sono gustose e versatili. 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