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Análisis De Las Principales Especies Pesqueras Comercializadas (III) Evolución Y Tendencias En Los Mercados De Moluscos

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Análisis De Las Principales Especies Pesqueras Comercializadas (III) Evolución Y Tendencias En Los Mercados De Moluscos Análisis de las principales especies pesqueras comercializadas (III) Evolución y tendencias en los mercados de moluscos JOSÉ LUIS ILLESCAS. Jefe del Departamento de Seguimiento de Precios y Mercados. Empresa Nacional Mercasa OLGA BACHO. Técnico del Departamento de Seguimiento de Precios y Mercados. Empresa Nacional Mercasa SUSANA FERRER. Técnico del Departamento de Seguimiento de Precios y Mercados. Empresa Nacional Mercasa entro del análisis de las principa- BIVALVOS CRUSTÁCEOS les especies pesqueras comer- – Almeja. – Bogavante. cializadas que se inició en el nú- – Berberecho. – Buey de mar. Dmero 90 de Distribución y Consu- – Chirla. – Centollo. mo, en esta ocasión se repasa la evolu- – Coquina. – Cigala. ción y tendencias en los mercados de mo- – Mejillón. – Gamba. luscos –bivalvos y cefalópodos–, quedan- – Navaja. – Langostino. do pendiente para el próximo número el – Ostra. – Nécora. grupo de los crustáceos, hasta completar – Vieira y zamburiña. – Percebe. la familia comercial de mariscos y el con- – Gasterópodos: El estudio consta básicamente de: junto de los productos de la pesca y la • Bígaro acuicultura. En total, incluyendo el conjun- • Cañaílla. Calendarios de comercialización to de mariscos, se analizarán unas 20 es- • Caracol, etc. pecies, moluscos y crustáceos, encuadra- – Estacionalidad de las ventas por me- das en los órdenes y familias a los que per- CEFALÓPODOS ses y en conjunto del año. tenecen. Una selección de productos que, – Calamar. – Detalle de la proporción por tallajes. en conjunto, representa el 90% de la co- – Pulpo. – Aproximación a las zonas de proce- mercialización total de estos productos. – Sepia. dencia. Distribución y Consumo 24 Marzo-Abril 2007 Análisis de las principales especies pesqueras comercializadas Fichas descriptivas gunos de estos productos para definir su lorías, son muy ricos en vitaminas y mi- rango de calidad en su puesta a la venta, nerales, destacando sobre todo tiamina – Nomenclatura. clasificando por categorías Extra, A o B (Vitamina B1), niacina (Vitamina B3), po- – Áreas de distribución. en función del color, textura de la carne, tasio, calcio, yodo y fósforo entre otros. – Generalidades, descripción, caracte- olor y, en el caso de los crustáceos, ade- Los crustáceos tienen, en general, mayor rísticas y hábitat de la especie. más aspecto del ojo y branquias. En los contenido de calcio que el pescado y al – Métodos de captura. crustáceos en general, la presencia de mismo tiempo son una buena fuente de – Apuntes y notas sobre tipologías un fuerte olor a amoníaco es síntoma de otros minerales y oligoelementos esen- más apreciadas, posibles sustituti- falta de frescura. En los vivos, como lan- ciales para la salud. También poseen áci- vos, conservación, formatos y pre- gosta o bogavante, deberán mover las dos grasos poliinsaturados importantes sentación más usuales en la venta patas y doblar la cola con fuerza si se gol- para las funciones estructurales del or- mayorista, etc. pea en el tórax. Para el producto cocido, ganismo, entre los que se encuentran el – Cuota de mercado de la Red de Mer- ha de tener las patas pegadas al cuerpo linolénico, y sus derivados, y los cas y evolución del consumo y de los y no se deben arrancar o desprender con Omega 3, lo que permite efectuar un con- canales de venta al público, según la facilidad. Aunque el reglamento es apli- sumo moderado de los mismos incluso encuesta del Panel Alimentario ela- cable para la primera venta, dichos crite- en dietas bajas en colesterol. En espe- borado por el MAPA. rios también podrían servir de referencia cial, de moluscos de concha cuyo conte- En cuanto a la nomenclatura científica y para el resto de los eslabones que inter- nido en esta sustancia es bastante bajo comercial de cada una de las especies vienen en el proceso comercial dado el frente al de otros cefalópodos o crustá- que figura en las fichas, se ajusta al lista- corto espacio de tiempo que transcurre ceos. También hay que tener en cuenta do de Denominaciones Comerciales de en España hasta su destino final, el con- que la mayoría de los mariscos tienen un Especies Pesqueras y de Acuicultura ad- sumidor. alto nivel de proteínas, por ello su consu- mitidas en España, según resolución de mo es contraproducente en aquellas per- 27 febrero de 2006 de la Secretaría Ge- sonas que poseen altos niveles de ácido neral de Pesca Marítima (BOE nº 69, 22 COMPOSICIÓN Y VALOR NUTRITIVO úrico. En resumen, son productos nutriti- de marzo de 2005). vos y con grandes aplicaciones culinarias Los mariscos destacan entre los alimen- tanto para degustar solos en crudo, coci- tos más exquisitos que podemos degus- dos o como ingredientes de otros platos, ASPECTOS DIFERENCIALES DE CALIDAD tar y, aunque cada vez se consumen de arroces, pizzas, guisos, calderetas, pas- manera más frecuente a lo largo del año, ta, canelones, etc. En el caso de los ni- Respecto a los Baremos Generales de es en Navidades cuando siguen alcan- ños, los especialistas recomiendan no Calidad, en el Real Decreto 331/1999 zando sus mayores puntas de demanda. introducirlos en la dieta hasta por lo me- se recogen claramente las especificacio- Constituyen una excelente fuente de nu- nos los dos o tres años de edad y en pe- nes y características que deben reunir al- trientes. Poseen un contenido bajo de ca- queñas cantidades. Distribución y Consumo 25 Marzo-Abril 2007 Análisis de las principales especies pesqueras comercializadas CURIOSIDADES tes bien diferenciadas: la cabeza, por tener dos pares de branquias Y RASGOS DIFERENCIALES donde se sitúan los órganos senso- alojadas en la cavidad del manto y DE MOLUSCOS Y CRUSTÁCEOS riales y el sistema nervioso, y la bo- que les sirven para respirar y alimen- ca, que cuenta con una lengua den- tarse por filtración. Moluscos: son el segundo grupo de ani- tada (rádula) que permite roer o tritu- – Gasterópodos: por lo general tienen males más numerosos sobre la tierra, rar los alimentos. La masa visceral, una sola concha (univalvos) en for- después de los artrópodos. Unos son di- que es donde se encuentran los ór- ma espiral. Se mueven reptando me- minutos y otros pueden alcanzar un gran ganos de sistemas como el digestivo diante su pie plano y musculoso. Los tamaño y peso, como el calamar gigante. o el reproductor y que está recubier- acuáticos, como el bígaro, respiran La gran mayoría son marinos pero algu- ta por el “manto”, donde se alojan por branquias y los terrestres por nos son de agua dulce y otros se han branquias o pulmones dependiendo pulmones, por ejemplo el caracol. adaptado a la vida terrestre, caso del ca- de los casos (acuáticos o terres- Suelen ser hermafroditas y poseen racol. Algunas características generales tres). Y, por último, el pie musculoso, un par de tentáculos o antenas tácti- se resumen en: que utilizan para desplazarse. les y otro par donde se localizan los – Son animales de cuerpo blando, a Dentro del grupo de los moluscos se dis- ojos. veces protegidos por una concha ex- tinguen tres grandes clases principales: – Cefalópodos (cabeza con pies): son terna de naturaleza calcárea y, en – Pelecípodos, bivalvos o lamelibran- moluscos marinos con un anillo o otras ocasiones, tienen una espícula quios: cuerpos comprimidos que ha- grupo de tentáculos alrededor de la o pluma que les da consistencia a bitan dentro de una concha, general- boca que le ayudan a apresar peces. modo de esqueleto (caso de los ce- mente compuesta por dos valvas o moluscos y crustáceos de los que se falópodos). mitades (más de 50.000 especies), alimentan. Carnívoros y muy velo- – Poseen órganos y sistemas bien de- aunque pueden ser monovalvos. Al- ces. Cuerpo simétrico con cabeza sarrollados, con un aparato digestivo gunos pelecípodos (pie en forma de bien diferenciada en la que se locali- completo formado por boca, faringe, hacha), como berberechos, coqui- zan los ojos y el embudo (sifón) por esófago, estómago, intestino y ano. nas, almejas o navajas, utilizan el pié el que expulsan el agua absorbida. – Tienen aparato circulatorio y respira- para enterrarse en la arena. Otros se La retropropulsión del agua permite ción branquial en los acuáticos y pul- fijan a las rocas, cuerda, etc., me- que se puedan desplazar en direc- monar en los terrestres. diante filamentos de colágeno, deno- ción contraria al chorro. Algunas es- – La mayor parte tienen sexos separa- minados byssus o biso, caso del me- pecies también se pueden ayudar dos, aunque algunos son hermafro- jillón, o mediante una especie de ce- mediante las dos aletas natatorias ditas. mento, como las ostras. También re- que se forman en el manto. Tienen – El cuerpo suele presentar tres par- ciben el nombre de lamelibranquios dos ojos de gran complejidad y pare- Distribución y Consumo 26 Marzo-Abril 2007 Análisis de las principales especies pesqueras comercializadas motoras (pereiópodos) agrupadas de for- ma simétrica. Las patas o apéndices del abdomen a veces se presentan atrofia- das y se llaman pleópodos. En ocasio- nes, el abdomen puede terminar en un abanico caudal semejante a la cola de los peces. Como curiosidad, apuntar que los crustáceos pertenecen al grupo filum de los artrópodos, al igual que los insectos. Dentro del grupo de los crustáceos se distinguen los: – Cirrípedos: tienen el cuerpo dividido en dos partes: la uña o cabeza, don- de se hallan los órganos protegidos por un caparazón bivalvo formado por placas coriáceas, y el pedúnculo corporal, que está protegido por una cidos al humano. Los cromatóforos de la Crustáceos: artrópodos (animales con epidermis o membrana quitinosa piel les permiten cambiar de color y mi- patas articuladas) branquiales que se ca- que segrega una especie de sustan- metizarse con el medio. También, para fa- racterizan por tener el cuerpo segmenta- cia o cemento para fijarse a las ro- cilitar la huida de sus depredadores, algu- do, apéndices articulados, un gran núme- cas.
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