La cigala

Recuerda que si necesitas pedir cualquier tipo de marisco para elaborar esta receta, puedes pedirlo directamente on line en marisco a domicilio, donde puedes encontrar marisco gallego de la mejor calidad.


La cigala es crustáceo decápodo de cuerpo alargado, que mide entre 20 y 25 cm. Su nombre científico es Nephrops norvegicus. Es el <a href="“target=”_blank”rel=”external”title=”Marisco a Domicilio” >marisco que más abunda en Galicia. Su caparazón es de color rosa, con manchas blancas. Tiene dos pinzas largas y espinosas. Su cabeza es larga con ojos en forma de riñón. Al momento de nacer, las cigalas son de color verde. Las cigalas pequeñas son conocidas con el nombre de arroceras.

La cigala vive en los fondos de arena o fango, a unos 40 a 250 metros de profundidad. Las encuentras al norte del océano Atlántico, en el mar Mediterráneo y en las costas norteafricanas.

Se alimenta de anélidos, moluscos y peces muertos. La cigala está más activa de noche y tienen sexos separados; las hembras transportan los huevos para su fecundación en su vientre, que luego expulsa en verano. Este marisco tiene poca resistencia fuera del agua, por lo que es raro encontrarlo vivo en las lonjas. Una cigala pesa entre 20 a 600 gramos.

Marisqueo y comercialización de cigalas en España

Este marisco se pesca todo el año y como viven en la profundidad, el marisqueo se realiza con redes de arrastre.
En las costas gallegas se encuentran dos tipos de cigalas: la cigala de ría, que se captura de mayo a julio; y la del Gran Sol, para las cuales a veces se usan nasas.

Las principales lonjas en donde las encontraras son: A Coruña, Muros, Ribeira, Celeiro y Burela.

Se comercializa fresca, pero casi no se la comercializa cocida. También puedes encontrar cigalas congeladas, tanto enteras como sus colas, generalmente de exportación.

Cocción de las cigalas

La mejor forma de apreciar su sabor es comerlas cocidas en agua marina o a la plancha, apenas sazonadas con sal y aceite de oliva. Pero existen muchas recetas con cigalas como salpicones, arroces, brochetas, en guisos o fritas.

Si vas a hacerlas en agua marina o agua con sal marina, se las echa luego del primer hervor y se las deja hasta antes de que rompa el segundo hervor.

Si buscas un vuelo, aqui los tienes baratos

Esta entrada fue publicada el Lunes, Noviembre 8th, 2010 at 15:28 Bajo la categoria Sin categoría. Puedes seguir las respuestas a traves del RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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