{"id":6509,"date":"2018-12-11T12:00:25","date_gmt":"2018-12-11T11:00:25","guid":{"rendered":"https:\/\/www.mrgoodfish.com\/?p=6509"},"modified":"2018-12-11T12:50:44","modified_gmt":"2018-12-11T11:50:44","slug":"valorisation-algues","status":"publish","type":"post","link":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/","title":{"rendered":"La valorisation des algues"},"content":{"rendered":"<p style=\"text-align: justify;\">En tartare, en salade ou en sushi, les algues font de plus en plus parties de notre alimentation. Pourtant tr\u00e8s pris\u00e9es dans les pays asiatiques, elles sont peu consomm\u00e9es en Europe.<br \/>\nDans le milieu marin, il existe deux grandes cat\u00e9gories d\u2019algues : les microalgues qui sont de tailles microscopiques, non-visibles \u00e0 l\u2019\u0153il nu et les macroalgues qui regroupent toutes les autres esp\u00e8ces dont celles qui sont pr\u00e9sentes sur nos c\u00f4tes. Actuellement, les deux types sont consomm\u00e9s par l\u2019homme, mais d\u2019o\u00f9 viennent-elles?<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-6511 size-full\" style=\"margin-top: 0.857143rem; margin-right: 1.71429rem; margin-bottom: 0.857143rem;\" src=\"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay.jpg\" alt=\"\" width=\"960\" height=\"640\" srcset=\"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay.jpg 960w, https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-300x200.jpg 300w, https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-768x512.jpg 768w, https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-800x533.jpg 800w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/p>\n<p style=\"text-align: justify;\">Pour les macroalgues, il existe deux origines : sauvage et \u00e9levage. Aujourd\u2019hui, seulement 10% de la production mondiale des algues sont pr\u00e9lev\u00e9es en mer, \u00e0 partir de gisements marins.<\/p>\n<p style=\"text-align: justify;\">Cette p\u00eache est soumise \u00e0 la r\u00e9glementation en fonction de la taille des crampons (c\u2019est-\u00e0-dire la taille de la base de l\u2019algue) et la p\u00e9riode de r\u00e9colte. Quelques esp\u00e8ces de macroalgues sont cultiv\u00e9es en bassin \u00e0 ciel ouvert ou en pleine mer.<\/p>\n<p style=\"text-align: justify;\">Pour les microalgues, il s\u2019agit uniquement de culture en bassin dans lequel les param\u00e8tres de l\u2019eau (temp\u00e9rature, pH, oxyg\u00e8ne, lumi\u00e8re\u2026) permettent leur d\u00e9veloppement rapide et important.<br \/>\nAujourd\u2019hui, les principales algues utilis\u00e9es pour l\u2019alimentation humaine en France sont :<br \/>\nLes algues brunes dont le haricot de mer, le spaghetti de mer (Himanthalia elongata) et le nori (Porphyra sp.) ou encore le Wakam\u00e9 (Undaria pinnatifida)<br \/>\nLes algues vertes comme la laitue de mer ou l\u2019ulve (Ulva sp)<br \/>\nLes algues rouges avec la dulse (Palmaria palmata) et le kombu royal (Saccharina latissima)<\/p>\n<p style=\"text-align: justify;\">Actuellement, la consommation humaine est l\u2019une des pistes de valorisation des algues les plus connues mais il en existe beaucoup d\u2019autres : la nourriture des animaux d\u2019\u00e9levage, l\u2019agriculture, les industries cosm\u00e9tique, pharmaceutique, biocarburants, etc&#8230;<br \/>\nVous pouvez retrouver l\u2019ensemble de ces algues sur les recommandations automnales Mr.Goodfish.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En tartare, en salade ou en sushi, les algues font de plus en plus parties de notre alimentation. Pourtant tr\u00e8s pris\u00e9es dans&#8230;<\/p>\n","protected":false},"author":4,"featured_media":6511,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6509","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-non-classifiee","post_format-post-format-image"],"better_featured_image":{"id":6511,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":960,"height":640,"file":"2018\/11\/algues-pixabay.jpg","sizes":{"thumbnail":{"file":"algues-pixabay-150x150.jpg","width":150,"height":150,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-150x150.jpg"},"medium":{"file":"algues-pixabay-300x200.jpg","width":300,"height":200,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-300x200.jpg"},"medium_large":{"file":"algues-pixabay-768x512.jpg","width":768,"height":512,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-768x512.jpg"},"mrg-recette":{"file":"algues-pixabay-800x600.jpg","width":800,"height":600,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-800x600.jpg"},"mrg-recette-app":{"file":"algues-pixabay-400x300.jpg","width":400,"height":300,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-400x300.jpg"},"mrg-espece":{"file":"algues-pixabay-800x533.jpg","width":800,"height":533,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-800x533.jpg"},"ebor-admin-list-thumb":{"file":"algues-pixabay-60x60.jpg","width":60,"height":60,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay-60x60.jpg"}},"image_meta":{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0","keywords":[]}},"post":6509,"source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay.jpg"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La valorisation des algues - Mr.Goodfish<\/title>\n<meta name=\"description\" content=\"Les algues font de plus en plus parties de notre alimentation. Pourtant tr\u00e8s pris\u00e9es dans les pays asiatiques, elles sont peu consomm\u00e9es en Europe.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La valorisation des algues - Mr.Goodfish\" \/>\n<meta property=\"og:description\" content=\"Les algues font de plus en plus parties de notre alimentation. Pourtant tr\u00e8s pris\u00e9es dans les pays asiatiques, elles sont peu consomm\u00e9es en Europe.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/\" \/>\n<meta property=\"og:site_name\" content=\"Mr.Goodfish\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/Mr.Goodfish\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-12-11T11:00:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-12-11T11:50:44+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"960\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Carine BAYEUX\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Carine BAYEUX\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/\"},\"author\":{\"name\":\"Carine BAYEUX\",\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/#\\\/schema\\\/person\\\/8c106f6858592ecb6e535557009aaceb\"},\"headline\":\"La valorisation des algues\",\"datePublished\":\"2018-12-11T11:00:25+00:00\",\"dateModified\":\"2018-12-11T11:50:44+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/\"},\"wordCount\":326,\"publisher\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.mrgoodfish.com\\\/wp-content\\\/uploads\\\/2018\\\/11\\\/algues-pixabay.jpg\",\"articleSection\":[\"Non classifi\u00e9(e)\"],\"inLanguage\":\"es\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/\",\"url\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/\",\"name\":\"La valorisation des algues - Mr.Goodfish\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.mrgoodfish.com\\\/wp-content\\\/uploads\\\/2018\\\/11\\\/algues-pixabay.jpg\",\"datePublished\":\"2018-12-11T11:00:25+00:00\",\"dateModified\":\"2018-12-11T11:50:44+00:00\",\"description\":\"Les algues font de plus en plus parties de notre alimentation. Pourtant tr\u00e8s pris\u00e9es dans les pays asiatiques, elles sont peu consomm\u00e9es en Europe.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/#primaryimage\",\"url\":\"https:\\\/\\\/www.mrgoodfish.com\\\/wp-content\\\/uploads\\\/2018\\\/11\\\/algues-pixabay.jpg\",\"contentUrl\":\"https:\\\/\\\/www.mrgoodfish.com\\\/wp-content\\\/uploads\\\/2018\\\/11\\\/algues-pixabay.jpg\",\"width\":960,\"height\":640},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/valorisation-algues\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"La valorisation des algues\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/#website\",\"url\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/\",\"name\":\"Mr.Goodfish\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/#organization\",\"name\":\"MrGoodfish\",\"url\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.mrgoodfish.com\\\/wp-content\\\/uploads\\\/2017\\\/12\\\/ACCIMA_icon2.png\",\"contentUrl\":\"https:\\\/\\\/www.mrgoodfish.com\\\/wp-content\\\/uploads\\\/2017\\\/12\\\/ACCIMA_icon2.png\",\"width\":512,\"height\":512,\"caption\":\"MrGoodfish\"},\"image\":{\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/Mr.Goodfish\\\/\",\"https:\\\/\\\/www.youtube.com\\\/watch?v=DAihK4kYYIU&amp;amp;amp;list=PLbo1bUfUHiUr3i_v_6H_jgEIzDqfx3Jio\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.mrgoodfish.com\\\/es\\\/#\\\/schema\\\/person\\\/8c106f6858592ecb6e535557009aaceb\",\"name\":\"Carine BAYEUX\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/994ad671adff6893b1063c1ef9145981ee17544f89cfd0db8a602b1821960b2c?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/994ad671adff6893b1063c1ef9145981ee17544f89cfd0db8a602b1821960b2c?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/994ad671adff6893b1063c1ef9145981ee17544f89cfd0db8a602b1821960b2c?s=96&d=mm&r=g\",\"caption\":\"Carine BAYEUX\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"La valorisation des algues - Mr.Goodfish","description":"Les algues font de plus en plus parties de notre alimentation. Pourtant tr\u00e8s pris\u00e9es dans les pays asiatiques, elles sont peu consomm\u00e9es en Europe.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/","og_locale":"es_ES","og_type":"article","og_title":"La valorisation des algues - Mr.Goodfish","og_description":"Les algues font de plus en plus parties de notre alimentation. Pourtant tr\u00e8s pris\u00e9es dans les pays asiatiques, elles sont peu consomm\u00e9es en Europe.","og_url":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/","og_site_name":"Mr.Goodfish","article_publisher":"https:\/\/www.facebook.com\/Mr.Goodfish\/","article_published_time":"2018-12-11T11:00:25+00:00","article_modified_time":"2018-12-11T11:50:44+00:00","og_image":[{"width":960,"height":640,"url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay.jpg","type":"image\/jpeg"}],"author":"Carine BAYEUX","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"Carine BAYEUX","Tiempo de lectura":"2 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/#article","isPartOf":{"@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/"},"author":{"name":"Carine BAYEUX","@id":"https:\/\/www.mrgoodfish.com\/es\/#\/schema\/person\/8c106f6858592ecb6e535557009aaceb"},"headline":"La valorisation des algues","datePublished":"2018-12-11T11:00:25+00:00","dateModified":"2018-12-11T11:50:44+00:00","mainEntityOfPage":{"@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/"},"wordCount":326,"publisher":{"@id":"https:\/\/www.mrgoodfish.com\/es\/#organization"},"image":{"@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/#primaryimage"},"thumbnailUrl":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay.jpg","articleSection":["Non classifi\u00e9(e)"],"inLanguage":"es"},{"@type":"WebPage","@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/","url":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/","name":"La valorisation des algues - Mr.Goodfish","isPartOf":{"@id":"https:\/\/www.mrgoodfish.com\/es\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/#primaryimage"},"image":{"@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/#primaryimage"},"thumbnailUrl":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay.jpg","datePublished":"2018-12-11T11:00:25+00:00","dateModified":"2018-12-11T11:50:44+00:00","description":"Les algues font de plus en plus parties de notre alimentation. Pourtant tr\u00e8s pris\u00e9es dans les pays asiatiques, elles sont peu consomm\u00e9es en Europe.","breadcrumb":{"@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/#primaryimage","url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay.jpg","contentUrl":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2018\/11\/algues-pixabay.jpg","width":960,"height":640},{"@type":"BreadcrumbList","@id":"https:\/\/www.mrgoodfish.com\/es\/valorisation-algues\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.mrgoodfish.com\/es\/"},{"@type":"ListItem","position":2,"name":"La valorisation des algues"}]},{"@type":"WebSite","@id":"https:\/\/www.mrgoodfish.com\/es\/#website","url":"https:\/\/www.mrgoodfish.com\/es\/","name":"Mr.Goodfish","description":"","publisher":{"@id":"https:\/\/www.mrgoodfish.com\/es\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.mrgoodfish.com\/es\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/www.mrgoodfish.com\/es\/#organization","name":"MrGoodfish","url":"https:\/\/www.mrgoodfish.com\/es\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/www.mrgoodfish.com\/es\/#\/schema\/logo\/image\/","url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2017\/12\/ACCIMA_icon2.png","contentUrl":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2017\/12\/ACCIMA_icon2.png","width":512,"height":512,"caption":"MrGoodfish"},"image":{"@id":"https:\/\/www.mrgoodfish.com\/es\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/Mr.Goodfish\/","https:\/\/www.youtube.com\/watch?v=DAihK4kYYIU&amp;amp;amp;list=PLbo1bUfUHiUr3i_v_6H_jgEIzDqfx3Jio"]},{"@type":"Person","@id":"https:\/\/www.mrgoodfish.com\/es\/#\/schema\/person\/8c106f6858592ecb6e535557009aaceb","name":"Carine BAYEUX","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/secure.gravatar.com\/avatar\/994ad671adff6893b1063c1ef9145981ee17544f89cfd0db8a602b1821960b2c?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/994ad671adff6893b1063c1ef9145981ee17544f89cfd0db8a602b1821960b2c?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/994ad671adff6893b1063c1ef9145981ee17544f89cfd0db8a602b1821960b2c?s=96&d=mm&r=g","caption":"Carine BAYEUX"}}]}},"_links":{"self":[{"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/posts\/6509","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/comments?post=6509"}],"version-history":[{"count":3,"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/posts\/6509\/revisions"}],"predecessor-version":[{"id":6552,"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/posts\/6509\/revisions\/6552"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/media\/6511"}],"wp:attachment":[{"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/media?parent=6509"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/categories?post=6509"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mrgoodfish.com\/es\/wp-json\/wp\/v2\/tags?post=6509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}