{"id":6819,"date":"2026-09-14T09:24:08","date_gmt":"2026-09-14T09:24:08","guid":{"rendered":"https:\/\/delmaralplato.es\/?p=6819"},"modified":"2026-09-14T09:58:38","modified_gmt":"2026-09-14T09:58:38","slug":"miticultura","status":"publish","type":"post","link":"https:\/\/mordestefoods.com\/blog\/miticultura\/","title":{"rendered":"De la mexilla a tu plato"},"content":{"rendered":"\n

De la mexilla a tu plato: as\u00ed se cultiva el mejor mejill\u00f3n del mundo<\/p>\n\n\n\n

Diecisiete meses. Ese es el tiempo que tarda un mejill\u00f3n en las r\u00edas gallegas en pasar de larva microsc\u00f3pica a esa joya naranja que se abre en tu cazuela. En otros pa\u00edses productores, la misma haza\u00f1a les cuesta entre 2 y 6 veces m\u00e1s. \u00bfEl secreto? Ninguno, en realidad: son las r\u00edas. Un c\u00f3ctel de nutrientes que la naturaleza sirve gratis y que el mejill\u00f3n aprovecha como nadie.<\/p>\n\n\n\n

Ese privilegio nace en las cerca de 3.300 bateas que flotan en las r\u00edas de Vigo, Pontevedra, Arousa, Muros-Noia y Ares-Betanzos: aut\u00e9nticas f\u00e1bricas de mejill\u00f3n a cielo abierto, 100% naturales.<\/p>\n\n\n\n

Hoy te llevamos de viaje. Desde la semilla casi invisible hasta el mejill\u00f3n que llega a tu mesa.<\/p>\n\n\n\n

De la semilla…<\/h2>\n\n\n\n

Todo empieza con la mexilla: la semilla del mejill\u00f3n. Entre diciembre y abril, los bateeiros la arrancan a mano, con rasquetas, de las rocas m\u00e1s castigadas por el oleaje. Entre marzo y junio, en plena \u00e9poca de desove, entran en acci\u00f3n las cuerdas colectoras que cuelgan de las bateas: aut\u00e9nticas redes de pesca para larvas, listas para atrapar la pr\u00f3xima generaci\u00f3n de mejill\u00f3n.<\/p>\n\n\n\n

…a la cuerda…<\/h2>\n\n\n\n

Cuando la semilla ronda 1-2 cm, empieza el trabajo fino. Se envuelve alrededor de la cuerda con una fina red biodegradable de ray\u00f3n, que le da al mejill\u00f3n el tiempo justo para agarrarse por su cuenta gracias al biso, sus propios “hilos” de anclaje. A partir de ah\u00ed, ya no se suelta. Esta operaci\u00f3n se hace a mano o con m\u00e1quinas encordadoras, pero el resultado es el mismo: kil\u00f3metros de cuerda cargados de vida.<\/p>\n\n\n\n

…y al desdoble…<\/h2>\n\n\n\n

Pasan de 4 a 6 meses en el mar y el mejill\u00f3n ya pesa lo suyo: 4,5-5,5 cm y creciendo. Toca izar las cuerdas y repartir la carga en el llamado desdoble, confeccionar nuevas cuerdas con menos densidad de mejill\u00f3n. Es cuesti\u00f3n de espacio: cuanto m\u00e1s suelto est\u00e1, mejor crece y menos riesgo hay de que se desprenda. De cada cuerda original salen entre dos y tres cuerdas nuevas, de unos 30 kg cada una, que vuelven al mar a seguir engordando.<\/p>\n\n\n\n

…hasta la cosecha<\/h2>\n\n\n\n

Un a\u00f1o despu\u00e9s, aproximadamente, llega el momento de la verdad: el mejill\u00f3n alcanza su talla comercial. Una gr\u00faa iza las cuerdas hasta el barco. Si va destinado a venta en fresco, se lava con agua de mar directamente en cubierta y viaja a una depuradora, donde se clasifica por tallas, se depura y se envasa en sacos, listo para salir hacia los centros expedidores.<\/p>\n\n\n\n

\u00bfCu\u00e1ndo se cosecha? Depende de su destino. El que va a las conserveras se recoge sobre todo en verano; el que llega fresco a las pescader\u00edas se cosecha, preferentemente, en oto\u00f1o e invierno.<\/p>\n\n\n\n

La batea: la joya de la ingenier\u00eda gallega<\/h2>\n\n\n\n

Si hay una raz\u00f3n por la que Galicia manda en producci\u00f3n de mejill\u00f3n en Europa, es esta: la batea. Un invento propio, sencillo y pr\u00e1cticamente insuperable en rendimiento.<\/p>\n\n\n\n

Se trata de un vivero flotante hecho de madera de eucalipto, de forma m\u00e1s o menos rectangular, del que cuelgan las cuerdas de mejill\u00f3n como si fueran l\u00e1mparas colgantes bajo el agua. Se sostiene a flote con flotadores y se ancla al fondo con una o dos cadenas unidas a bloques de hormig\u00f3n: los “muertos”.<\/p>\n\n\n\n

Cada batea aguanta hasta 500 cuerdas de entre 9 y 12 metros. Y para que el peso no la venza, cada cuerda lleva listones de pl\u00e1stico cada 40 cm que reparten la carga y evitan desprendimientos.<\/p>\n\n\n\n

El resultado: unas 45-50 toneladas de mejill\u00f3n por batea al a\u00f1o. Pura eficiencia gallega, directa del mar a tu plato.<\/p>\n\n\n\n

\n
\n
<\/a>
\"\"<\/div>

De temporada en septiembre<\/h3><\/div>
<\/div><\/div><\/div>\n<\/div>\n\n\n\n
\n
<\/a>
\"\"<\/div>

Aprende a diferenciar las merluzas<\/h3><\/div>
<\/div><\/div><\/div>\n<\/div>\n\n\n\n
\n
<\/a>
\"\"<\/div>

C\u00f3mo cocer marisco<\/h3><\/div>
<\/div><\/div><\/div>\n<\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

De la mexilla a tu plato: as\u00ed se cultiva el mejor mejill\u00f3n del mundo Diecisiete meses. Ese es el tiempo que tarda un mejill\u00f3n en las r\u00edas gallegas en pasar de larva microsc\u00f3pica a esa joya naranja que se abre en tu cazuela. En otros pa\u00edses productores, la misma haza\u00f1a les cuesta entre 2 y […]<\/p>\n","protected":false},"author":3,"featured_media":28986,"comment_status":"open","ping_status":"open","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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Ese es el tiempo que tarda un mejill\u00f3n en las r\u00edas gallegas en pasar de larva microsc\u00f3pica a esa joya naranja que se abre en tu cazuela. 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