{"id":80197,"date":"2025-11-07T23:00:00","date_gmt":"2025-11-07T22:00:00","guid":{"rendered":"https:\/\/canfali.com\/?p=80197"},"modified":"2025-11-07T17:54:43","modified_gmt":"2025-11-07T16:54:43","slug":"la-pesca-demana-a-crits-una-reestructuracio","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/la-pesca-demana-a-crits-una-reestructuracio\/","title":{"rendered":"La pesca demana a crits una reestructuraci\u00f3"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n<figure class=\"wp-block-pullquote\"><blockquote><p>Les captures s&#8217;han redu\u00eft, la gent no vol sortir a pescar i els h\u00e0bits de consum canvien a un ritme vertigin\u00f3s<\/p><\/blockquote><\/figure>\n\n<p class=\"wp-block-paragraph\">El consum de peix de llotja ha descendit de manera alarmant en els \u00faltims anys. El sector es va a pic. Les flotes pesqueres vine com es redueix el nombre d&#8217;embarcacions i s\u00f3n cada vegada menys les persones que volen sortir a la mar. Ser pescador, com treballar en el camp, no est\u00e0 b\u00e9 vist. Els joves consumeixen molt poc peix i, si ho fan, ha de ser sense espines, sense pells i f\u00e0cil de preparar. Perqu\u00e8, pel ritme de vida o per la falta d&#8217;h\u00e0bit, a casa es cuina el m\u00ednim i la majoria de vegades el preu determina l&#8217;elecci\u00f3. El de llotja \u00e9s m\u00e9s car perqu\u00e8 hi ha menys pescat en la mar -llei de l&#8217;oferta i la demanda-. Els paladars es van acostumant a altres sabors, textures i olors i l&#8217;educaci\u00f3 sobre bones pr\u00e0ctiques aliment\u00e0ries es deixa de costat a les escoles. El producte procedent de l&#8217;aq\u00fcicultura est\u00e0 en auge. Per\u00f2 els beneficis del peix de llotja no tenen comparaci\u00f3.<\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cA aquest sector no li queden ni deu anys\u201d (Juan Antonio Sepulcre, patr\u00f3 major)<\/p>\n<\/blockquote>\n\n<p class=\"wp-block-paragraph\">De tot aix\u00f2, i de moltes coses m\u00e9s, es va parlar aquesta setmana en les jornades *Sabors de la Mar. De la *llotja el *plat en el *CdT de D\u00e9nia. Organitzades per *Creama, les jornades es desenvolupen durant els mesos d&#8217;octubre i novembre en diferents municipis de la comarca. En la taula rodona del dijous va quedar clar que el sector s&#8217;ofega. Juan Antonio *Sepuclre, patr\u00f3 major de la Confraria de Pescadors de D\u00e9nia, va ser molt gr\u00e0fic en la seva intervenci\u00f3: la pesca artesanal \u00e9s testimonial a la ciutat i el futur \u00e9s negre per a la d&#8217;arrossegament: fa 20 anys hi havia 24 barques de les crides \u2018de bous\u2019, ara queden 15 i d&#8217;aqu\u00ed a una mica, va predir, seran 7 o 8. \u201cA aquest sector no li queden ni deu anys\u201d, va augurar alg\u00fa que el coneix b\u00e9 i que pertany a la quarta generaci\u00f3 d&#8217;una fam\u00edlia d&#8217;homes de mar.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/11\/pesca-1-1024x768.jpeg.webp\" alt=\"\" class=\"wp-image-80190\"\/><figcaption class=\"wp-element-caption\">Els ponents i els organitzadors de les Jornades Sabors de la Mar<\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">Es pesca poc -\u201cles captures s&#8217;han redu\u00eft en un 50% i en algunes esp\u00e8cies, com el polp, fins al 80%\u201d, va indicar C\u00e9sar *Bordehore, doctor en ecologia marina- i les administracions -i en aix\u00f2 van coincidir els qui es van pronunciar en la taula- no ho han fet b\u00e9. Els pescadors compleixen una normativa que, en opini\u00f3 de Sepulcre, ha arribat tard. Per\u00f2 a m\u00e9s, les mesures adoptades no han estat del tot encertades. \u201cSi s&#8217;hagu\u00e9s gestionat b\u00e9 el recurs pesquer, ara estar\u00edem pescant m\u00e9s que fa 25 anys\u201d, va precisar *Bordehore. <\/p>\n\n<p class=\"wp-block-paragraph\">El bi\u00f2leg va apuntar que les captures no depenen \u00fanicament de la sobreexplotaci\u00f3 dels caladors m\u00e9s pr\u00f2xims, ja que es veu tamb\u00e9 afectada per la sobrepesca en altres llocs. Va sostenir que amb un sistema de reserves marines ben dissenyat i una bona regulaci\u00f3 de la pesca recreativa, l&#8217;auge de la qual \u00e9s cada vegada major, les captures podrien multiplicar-se per 4 o per 5. Les \u00e0rees protegides s\u00f3n necess\u00e0ries per a salvar les talles grans que s\u00f3n, com va dir, fonamentals per a la reproducci\u00f3 de les esp\u00e8cies.<\/p>\n\n<h2 class=\"wp-block-heading\">El desballestament i la venda en l\u00ednia<\/h2>\n\n<p class=\"wp-block-paragraph\">La reestructuraci\u00f3 del sector que proposa el patr\u00f3 del *P\u00f2sit de D\u00e9nia passaria per la reducci\u00f3 de la flota i el desballestament de les embarcacions m\u00e9s antigues. \u201cSi hi ha 700 tones de gamba vermella al Mediterrani espanyol, amb les embarcacions actuals, aix\u00f2 significa fam per a tots\u201d. El desballestament d&#8217;alguna barca seria preferible a la suspensi\u00f3 de pagaments -va matisar Sepulcre- perqu\u00e8 permetria al patr\u00f3 el pagament d&#8217;acomiadaments i la liquidaci\u00f3 dels deutes amb els bancs. \u201c<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/11\/pesca-7-1024x768.jpeg.webp\" alt=\"\" class=\"wp-image-80192\"\/><\/figure>\n\n<p class=\"wp-block-paragraph\">En la seva opini\u00f3, el futur del sector passa tamb\u00e9 per la venda en l\u00ednia, \u201cperqu\u00e8 per al majorista les llotges no s\u00f3n atractives, hi ha poc peix i no hi ha una regularitat\u201d. Va coincidir amb ell Miller Marques, cap de vendes de supermercats *MyMercat, qui va afegir que, malgrat oferir producte fresc de llotges pr\u00f2ximes, \u201cla pesca de proximitat no permet fer previsions\u201d als grans supermercats.<br\/><\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cLa pesca de proximitat no permet fer previsions\u201d (Miller Marques, cap de compres)<\/p>\n<\/blockquote>\n\n<p class=\"wp-block-paragraph\">Marques va subratllar la import\u00e0ncia de l&#8217;etiquetatge per a tenir informat al client de la proced\u00e8ncia del producte i va dir tamb\u00e9 que cal ser molt estrictes en les condicions de transport i el temps de lliurament perqu\u00e8 el peix arribi fresc als lineals. <\/p>\n\n<p class=\"wp-block-paragraph\">En el cas de D\u00e9nia, el 80% de les captures es van fora, majorment a Barcelona i Madrid, via Val\u00e8ncia. <\/p>\n\n<h2 class=\"wp-block-heading\">Les escoles<\/h2>\n\n<p class=\"wp-block-paragraph\">Informar sobre la proced\u00e8ncia del peix que es consumeix \u00e9s una manera de donar-li valor. Tamb\u00e9 en els restaurants. Aix\u00ed ho ent\u00e9n el cuiner i formador *Evarist Miralles. Cal presumir del peix de proximitat i inculcar als comensals \u201cel respecte pel producte i per la persona que l&#8217;ha fet arribar\u201d, va assenyalar. Defensor d&#8217;adaptar la cuina al peix que es captura, va afirmar amb rotunditat que \u201cuna sardina no \u00e9s menys que un dentut, una galera menys que una gamba o una \u2018*mussola\u2019 menys que un gall de Sant Pere. <br\/>\t<\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cCal inculcar el respecte pel producte i la persona que ens el fa arribar\u201d (Evarist Miralles, restaurador)<\/p>\n<\/blockquote>\n\n<p class=\"wp-block-paragraph\">\tEl restaurador va ser molt cr\u00edtic amb el sistema educatiu, que hauria d&#8217;incloure tallers a les escoles per a ensenyar a l&#8217;alumnat a menjar peix. \u201cAls nens s\u00ed que els agrada el peix\u201d, va puntualitzar, \u201cla qual cosa no els agrada \u00e9s el peix dolent ni l&#8217;olor d&#8217;alguns llocs de venda\u201d. Va convidar a estudiants i fam\u00edlies a visitar m\u00e9s els mercats i les llotges i a entrenar el paladar \u201cper a saber identificar el que \u00e9s bo i el que no\u201d.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/canfali.com\/app\/uploads\/2025\/11\/pesca-4-1024x768.jpeg.webp\" alt=\"\" class=\"wp-image-80194\"\/><\/figure>\n\n<p class=\"wp-block-paragraph\">Miralles va apel\u00b7lar a l&#8217;esperit cr\u00edtic del consumidor a l&#8217;hora de triar i va preferir no parlar d&#8217;alta cuina o baixa. \u201cNom\u00e9s hi ha cuina bona o dolenta\u201d. I va matisar, \u201co ets honest o no ho ets\u201d.<\/p>\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\u201cL&#8217;\u00fanica justificaci\u00f3 per a consumir peix procedent de l&#8217;aq\u00fcicultura \u00e9s econ\u00f2mica\u201d<br\/><em>(C\u00e9sar Bordehore, bi\u00f2leg)<\/em><\/p>\n<\/blockquote>\n\n<p class=\"wp-block-paragraph\">Sobre el consum de peix, C\u00e9sar *Bordehore va afegir que el procedent d&#8217;aq\u00fcicultura iguala a nivell mundial el de la pesca silvestre, quan \u201cl&#8217;\u00fanica justificaci\u00f3 per a menjar peix d&#8217;aq\u00fcicultura \u00e9s econ\u00f2mica\u201d. Que per cert, no t\u00e9 Omega 3. <\/p>\n\n<pre class=\"wp-block-preformatted\">La primera de les jornades *Sabors de la Mar es va celebrar a l'octubre en el *Mercat Municipal de X\u00e0bia amb demostracions culin\u00e0ries, tallers divulgatius i participatius i degustacions de plats t\u00edpics de la Marina. La pr\u00f2xima jornada tindr\u00e0 lloc el dijous 13 de novembre en *Moraira (*Espai La *Senieta, *18h.), una taula rodona en la qual participaran el patr\u00f3 major de la Confraria de *Moraira, Diego Noguera; el cuiner i formador *Evarist Miralles; el cap de compres de *MyMercat, Miller *Marques; i el bi\u00f2leg i doctor en Ci\u00e8ncies de la Mar, Dami\u00e1n Fern\u00e1ndez.<\/pre>\n\n<pre class=\"wp-block-preformatted\">Continuaran el dissabte 15 de novembre a Calp, en la Pla\u00e7a Major, on a trav\u00e9s d'una s\u00e8rie d'activitats es promocionar\u00e0 el consum responsable i de producte de proximitat. Hi haur\u00e0 tallers de tractament de peix, on els assistents tindran l'oportunitat d'aprendre les millors t\u00e8cniques per a netejar, especejar i conservar el peix, optimitzant el seu aprofitament i qualitat; i tamb\u00e9 *showcooking i degustaci\u00f3 de plats elaborats exclusivament amb producte de temporada, capturat de manera sostenible per les embarcacions de les confraries de pescadors de la Marina Alta.<\/pre>\n","protected":false},"excerpt":{"rendered":"Les captures s&#8217;han redu\u00eft, la gent no vol sortir a pescar i els h\u00e0bits de consum canvien a&hellip;","protected":false},"author":6,"featured_media":80189,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"csco_display_header_overlay":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_location_hash":"","csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"footnotes":""},"categories":[577,1],"tags":[4962,811,821,4963,1203,4964],"class_list":["post-80197","post","type-post","status-publish","format-standard","has-post-thumbnail","category-economia-y-empresas-2","category-sin-categorizar","tag-aquicultura","tag-creama-ca-es","tag-cuina","tag-peix-de-llotja","tag-pesca-ca-es","tag-sector-pesquer","cs-entry","cs-video-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.6 (Yoast SEO v27.3) - 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