{"id":22586,"date":"2025-12-16T10:04:45","date_gmt":"2025-12-16T10:04:45","guid":{"rendered":"https:\/\/mordestefoods.com\/blog\/?p=22586"},"modified":"2025-12-16T10:04:47","modified_gmt":"2025-12-16T10:04:47","slug":"besugo-navidad","status":"publish","type":"post","link":"https:\/\/mordestefoods.com\/blog\/besugo-navidad\/","title":{"rendered":"Besugo, el pescado de Nochebuena"},"content":{"rendered":"\n

Buscando en los libros de Historia aprendemos que el besugo al horno se instaura en la gastronom\u00eda madrile\u00f1a a finales del siglo XVIII, cuando Manuel de Herrera pide a la Corte un camino expedito y permisos especiales para poder transportar pescado fresco desde los puertos vascos y c\u00e1ntabros a la capital.<\/p>\n\n\n\n

\n\u00abBesugo mata mulo y gana mulo\u00bb: en esta \u00e9poca el besugo se llevaba con tanta rapidez hasta la meseta que muchos animales de carga mor\u00edan por el esfuerzo. De ah\u00ed el refr\u00e1n que alud\u00eda a todo lo que pod\u00eda ser bueno y malo a la vez (las caballer\u00edas perec\u00edan pero el beneficio de la compra-venta era muy grande).<\/em><\/pre>\n\n\n\n

El besugo se pesca durante todo el a\u00f1o, si bien se dice que su mejor momento empieza con la festividad de Santa Catalina, que se celebra el 25 de noviembre, y termina con San Blas, el 3 de febrero, alcanzando su cl\u00edmax por San Ant\u00f3n, el 17 de enero. Fuera de esas fechas su contenido en grasa no suele llegar al 5 %, es decir, pasa de ser un pescado azul a un pescado blanco.<\/p>\n\n\n\n
\nPuede que conozcas alguno de estos dichos populares: \u00abpor Santa Catalina el besugo en la cocina\u00bb; \u00abpor San Blas el besugo atr\u00e1s\u00bb; \u00abpor San Ant\u00f3n, besugos a mont\u00f3n\u00bb y \u00aben febrero, la casta\u00f1a y el besugo no tienen zumo\u00bb.<\/em>\n<\/pre>\n\n\n\n
El besugo y la navidad<\/h2>\n\n\n\n
El catolicismo siempre promulg\u00f3 la abstinencia de carne el 24 de diciembre, de modo que en las casas de los pobres sol\u00eda entrar el bacalao y en la de los ricos, el besugo.
En una \u00e9poca en la que el tenedor a\u00fan no estaba en boga, los grandes se\u00f1ores le daban mucha importancia a la comodidad para comer con cierta elegancia. Del besugo dec\u00edan que su carne era \u00abdelicada y sabrosa y libre de espinas, fuera de la que tiene en medio, que con facilidad se despide y aparta de la carne\u00bb.
Se sol\u00eda preparar asado o cocido con pimienta y naranja y rociado con una salsa hecha con ajo, especias, sal, miga de pan y agua.
El besugo as\u00ed cocinado se hac\u00eda acompa\u00f1ar de la lombarda y de una sopa elaborada a base de leche de almendras.<\/p>\n\n\n\n
<\/p>\n\n\n\n
El besugo en la cocina moderna<\/h2>\n\n\n\n
En la segunda mitad del siglo XIX, con la llegada del ferrocarril y el uso del hielo, el consumo del besugo se democratiz\u00f3 en Madrid. En esta \u00e9poca se empleaban los hornos de las tahonas para cocinarlo y se elaboraba un fumet muy rico con las propias espinas del pescado. Adem\u00e1s de sabroso, era un plato ideal para ser servido en los mesones madrile\u00f1os por la rapidez de su elaboraci\u00f3n, pues no permanec\u00eda en el horno m\u00e1s all\u00e1 de los diez minutos.
El acompa\u00f1amiento era sencillo, cebolla o patata panadera.<\/p>\n\n\n\n
<\/p>\n\n\n\n
\n
\n
Besugo de costa<\/h3><\/div>
Aut\u00e9ntico besugo de la pinta, el m\u00e1s valorado.<\/p>
comprar<\/span><\/path><\/svg><\/a><\/div><\/div><\/div>\n<\/div>\n\n\n\n
\n
\"Besuc<\/figure><\/div>\n<\/div>\n<\/div>\n\n\n\n
<\/p>\n\n\n\n
Besugo de la pinta para Navidad<\/h2>\n\n\n\n
Si planeas presentarlo como plato principal de tu cena de Navidad, puedes prepararlo a la parrilla, que es la manera m\u00e1s com\u00fan y la m\u00e1s sencilla de cocinarlo; a la sidra, que es uno de los platos m\u00e1s ricos y t\u00edpicos asturianos; o al horno, una de las formas m\u00e1s tradicionales, quiz\u00e1s la m\u00e1s f\u00e1cil y c\u00f3moda.<\/p>\n\n\n\n
\n
\n
<\/a>
\"Rodaballo<\/div>
\u00bfSabes distinguir las calidades de los rodaballos?<\/h3><\/div>
<\/div><\/div><\/div>\n<\/div>\n\n\n\n
\n
<\/a>
\"Lubina<\/div>
Claves para comprar lubinas<\/h3><\/div>
<\/div><\/div><\/div>\n<\/div>\n\n\n\n
\n
<\/a>
\"Angulas<\/div>
Historia y receta de la angula del Mi\u00f1o<\/h3><\/div>
<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"
Este pescado ha sido, a lo largo de gran parte de la Historia, el plato estrella de la Nochebuena, el m\u00e1s madrile\u00f1o de todos los pescados.<\/p>\n","protected":false},"author":3,"featured_media":22589,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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