{"id":9005,"date":"2020-11-09T15:35:09","date_gmt":"2020-11-09T14:35:09","guid":{"rendered":"https:\/\/www.mrgoodfish.com\/les-petits-pelagiques-lor-bleu-des-oceans\/"},"modified":"2020-11-20T11:53:59","modified_gmt":"2020-11-20T10:53:59","slug":"les-petits-pelagiques-lor-bleu-des-oceans","status":"publish","type":"post","link":"https:\/\/www.mrgoodfish.com\/es\/les-petits-pelagiques-lor-bleu-des-oceans\/","title":{"rendered":"Les petits p\u00e9lagiques : l\u2019or bleu des oc\u00e9ans !"},"content":{"rendered":"

Tout le monde connait l\u2019anchois, le maquereau, le chinchard ou encore le hareng, mais saviez-vous qu\u2019ils faisaient partie de la grande famille des petits p\u00e9lagiques ? Celle-ci regroupe des poissons vivants en pleine eau ou en surface sous forme de bancs pouvant atteindre plusieurs m\u00e8tres voire kilom\u00e8tres de long !<\/p>\n

Au niveau morphologique, ce sont des poissons souvent longilignes, de petites tailles qui ont une couleur permettant un camouflage id\u00e9al en pleine mer\u00a0! Pour les pr\u00e9dateurs venant du dessus leur dos bleu se confond avec les profondeurs et pour se camoufler des esp\u00e8ces en dessous, leur ventre blanc ne se distingue pas de la surface.<\/p>\n

\"\"<\/p>\n

En 2011, l\u2019ensemble de ces esp\u00e8ces repr\u00e9sentait plus d\u2019un tiers des captures mondiales (France AGRIMER<\/a>, 2013).<\/p>\n

Utilis\u00e9es pour la consommation humaine dans de nombreuses r\u00e9gions, elles sont surtout cibl\u00e9es pour la \u00ab\u00a0p\u00eache minoti\u00e8re\u00a0\u00bb,\u00a0surtout en Am\u00e9rique latine, dont les captures iront principalement \u00e0 la fabrication d\u2019huiles ou de farines pour l\u2019aquaculture. Les producteurs adh\u00e9rents \u00e0 la d\u00e9marche Mr.Goodfish s\u2019engagent \u00e0 utiliser seulement des huiles et farines de poissons provenant d’une p\u00eache durable (p\u00eache l\u00e9gale, g\u00e9r\u00e9e sous quotas), tout en privil\u00e9giant de nouvelles sources de prot\u00e9ines (algues, lin, co-produits, insectes, etc.). Une aquaculture durable gr\u00e2ce \u00e0 une alimentation raisonn\u00e9e\u00a0!<\/p>\n

\"\"Pr\u00e9sents r\u00e9guli\u00e8rement sur nos listes de recommandations d\u2019esp\u00e8ces sauvages, les petits p\u00e9lagiques sont des poissons \u00e0 mettre en avant en gastronomie. Souvent d\u00e9cri\u00e9s du grand public \u00e0 cause de leurs ar\u00eates trop nombreuses, les petits p\u00e9lagiques sont pourtant des produits \u00e0 la chair savoureuse \u00e0 consommer sous diff\u00e9rentes formes\u00a0: crus, marin\u00e9s ou encore grill\u00e9s au barbecue. G\u00e9n\u00e9ralement consid\u00e9r\u00e9s comme des \u00ab\u00a0poissons gras\u00a0\u00bb, ils apportent des om\u00e9ga 3, des vitamines et un grand nombre d\u2019oligo\u00e9l\u00e9ments\u00a0: un poisson bon pour la mer et bon pour vous\u00a0!<\/p>\n

Petit focus sur l\u2019Anchois qui revient sur nos listes\u00a0! <\/strong><\/span><\/p>\n

L\u2019anchois, Engraulis encrasicolus<\/em>, est un poisson p\u00each\u00e9 sur deux de nos fa\u00e7ades maritimes\u00a0: Bretagne\/Atlantique et M\u00e9diterran\u00e9e. Deux p\u00eaches, deux stocks et deux modes de gestion diff\u00e9rents\u00a0!<\/p>\n

\"\"Il s\u2019agit d\u2019un poisson \u00e0 cycle de vie court\u00a0: il vit rarement plus de trois ans. Il est pr\u00e9sent en bancs dans les eaux c\u00f4ti\u00e8res jusqu\u2019\u00e0 150m de profondeur. Reconnaissable gr\u00e2ce \u00e0 son corps effil\u00e9, sa nageoire pro\u00e9minente et la pr\u00e9sence d\u2019une seule nageoire dorsale, il ne peut pas \u00eatre confondu avec une autre esp\u00e8ce. En fonction des r\u00e9gions, il est p\u00each\u00e9 au chalut p\u00e9lagique ou \u00e0 la senne tournante\u00a0: appel\u00e9e aussi bolinche en Bretagne et lamparo dans le sud de la France.<\/p>\n

En M\u00e9diterran\u00e9e, le stock d\u2019anchois est pr\u00e9occupant depuis de nombreuses ann\u00e9es. Malgr\u00e9 une baisse cons\u00e9quente de la pression de p\u00eache, les nombreuses \u00e9tudes scientifiques indiquent que la biomasse des poissons de tailles commerciales n\u2019augmente pas. Il semblerait que le milieu naturel soit devenu pauvre d\u2019un point de vue nutritif, et que les anchois choisissent de concentrer leur \u00e9nergie dans la reproduction plut\u00f4t que dans leur croissance.<\/p>\n

Dans les ann\u00e9es 2000, le stock d\u2019anchois dans le Golfe de Gascogne \u00e9tait pr\u00e9occupant \u00e9galement, mais pour y rem\u00e9dier une longue p\u00e9riode de \u00ab p\u00eache interdite \u00bb a \u00e9t\u00e9 n\u00e9cessaire. Aujourd\u2019hui, l\u2019esp\u00e8ce est \u00e0 un niveau de biomasse et d\u2019effort de p\u00eache durable. Une r\u00e8glementation europ\u00e9enne encadre cette p\u00eacherie avec un TAC [*<\/span>]\u00a0et une taille minimale l\u00e9gale de 12cm dans cette r\u00e9gion. Les p\u00eacheurs professionnels conscients des ann\u00e9es pr\u00e9c\u00e9dentes difficiles, collaborent chaque ann\u00e9e aux campagnes scientifiques\u00a0: un vrai travail d\u2019\u00e9quipe avec les scientifiques\u00a0! Toutes ces bonnes nouvelles ont permis \u00e0 l\u2019anchois du Golfe de Gascogne d\u2019\u00eatre recommand\u00e9 par Mr.Goodfish pour la saison Automne 2020.<\/p>\n

Souvent sal\u00e9 et marin\u00e9, il peut \u00eatre utilis\u00e9 en tapenade, sur les pizzas ou tout simplement pour garnir une tranche de pain beurr\u00e9e\u00a0: un vrai r\u00e9gal\u00a0!<\/p>\n

[*<\/span>]\u00a0Totaux Admissible de Capture<\/strong>\u00a0: sont des\u00a0limites de captures\u00a0(exprim\u00e9es en tonnes ou en chiffres) fix\u00e9es pour la plupart des stocks commerciaux de poissons.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tout le monde connait l\u2019anchois, le maquereau, le chinchard ou encore le hareng, mais saviez-vous qu\u2019ils faisaient partie de la grande famille…<\/p>\n","protected":false},"author":4,"featured_media":8980,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9005","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-non-classifiee","post_format-post-format-image"],"better_featured_image":{"id":8980,"alt_text":"","caption":"","description":"","media_type":"image","media_details":{"width":3456,"height":2304,"file":"2020\/11\/anchovy-5549405.jpg","sizes":{"medium":{"file":"anchovy-5549405-300x200.jpg","width":300,"height":200,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-300x200.jpg"},"large":{"file":"anchovy-5549405-1024x683.jpg","width":1024,"height":683,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-1024x683.jpg"},"thumbnail":{"file":"anchovy-5549405-150x150.jpg","width":150,"height":150,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-150x150.jpg"},"medium_large":{"file":"anchovy-5549405-768x512.jpg","width":768,"height":512,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-768x512.jpg"},"1536x1536":{"file":"anchovy-5549405-1536x1024.jpg","width":1536,"height":1024,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-1536x1024.jpg"},"2048x2048":{"file":"anchovy-5549405-2048x1365.jpg","width":2048,"height":1365,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-2048x1365.jpg"},"mrg-recette":{"file":"anchovy-5549405-800x600.jpg","width":800,"height":600,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-800x600.jpg"},"mrg-recette-app":{"file":"anchovy-5549405-400x300.jpg","width":400,"height":300,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-400x300.jpg"},"mrg-espece":{"file":"anchovy-5549405-800x533.jpg","width":800,"height":533,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-800x533.jpg"},"wpvqgr-square-answer":{"file":"anchovy-5549405-300x300.jpg","width":300,"height":300,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-300x300.jpg"},"ebor-admin-list-thumb":{"file":"anchovy-5549405-60x60.jpg","width":60,"height":60,"mime-type":"image\/jpeg","source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405-60x60.jpg"}},"image_meta":{"aperture":"4","credit":"","camera":"NIKON D3100","caption":"","created_timestamp":"1386425972","copyright":"","focal_length":"18","iso":"400","shutter_speed":"0.016666666666667","title":"","orientation":"1","keywords":[]}},"post":9005,"source_url":"https:\/\/www.mrgoodfish.com\/wp-content\/uploads\/2020\/11\/anchovy-5549405.jpg"},"yoast_head":"\nLes petits p\u00e9lagiques : l\u2019or bleu des oc\u00e9ans ! 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