{"id":32183,"date":"2021-09-02T12:03:28","date_gmt":"2021-09-02T12:03:28","guid":{"rendered":"https:\/\/horecamagazine.be\/la-raie-est-le-poisson-de-lannee\/"},"modified":"2021-09-02T12:03:30","modified_gmt":"2021-09-02T12:03:30","slug":"la-raie-est-le-poisson-de-lannee","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/la-raie-est-le-poisson-de-lannee\/","title":{"rendered":"La raie est le Poisson de l\u2019Ann\u00e9e"},"content":{"rendered":"

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Gr\u00e2ce \u00e0 l’initiative Poisson de l’ann\u00e9e, le VLAM (Vlaams Centrum voor Agro- en Visserymarketing vzw) et le secteur flamand de la p\u00eache mettent en valeur, depuis plus de trente ans, un poisson savoureux de la mer du Nord. Il s’agit \u00e0 chaque fois d’un poisson durable, c’est-\u00e0-dire d’une esp\u00e8ce qui n\u2019est pas encore menac\u00e9e par la surp\u00eache. En mettant chaque ann\u00e9e un poisson de l’ann\u00e9e diff\u00e9rent \u00e0 l’honneur, le VLAM illustre la diversit\u00e9 des prises que nos p\u00eacheurs belges ram\u00e8nent au port.<\/strong><\/p>\n

La ministre flamande de la P\u00eache, Hilde Crevits, a proclam\u00e9 la raie Poisson de l’Ann\u00e9e. La pr\u00e9sentation a eu lieu \u00e0 De Cierk \u00e0 Ostende, un nouveau Food & Meet Market situ\u00e9 \u00e0 proximit\u00e9 du march\u00e9 aux poissons.<\/p>\n

La raie est l’une des trois esp\u00e8ces de poissons les plus p\u00each\u00e9es en Belgique, apr\u00e8s la sole et la plie. Cette derni\u00e8re a d\u2019ailleurs \u00e9t\u00e9 \u00e9lue poisson de l’ann\u00e9e en 2020. Depuis 2018, les ventes de raies sont en constante augmentation. \u00a0N\u00e9anmoins, la raie a plus de potentiel que les ventes actuelles. Les arrivages \u00a0dans la p\u00eacherie belge repr\u00e9sentent environ 1.400 tonnes par an.<\/p>\n

En Belgique, les raies disponibles dans le commerce proviennent principalement de la mer du Nord et du Golfe de Gascogne. Chez nous, la raie est principalement une prise accessoire de la p\u00eache de la sole.<\/p>\n

De nombreuses vari\u00e9t\u00e9s de raie<\/h4>\n

La raie est un poisson cartilagineux. Elle existe en de nombreuses vari\u00e9t\u00e9s, pr\u00e9sentant chacune des caract\u00e9ristiques physiques diff\u00e9rentes. Depuis le 1er janvier de cette ann\u00e9e, le secteur de la p\u00eache belge a introduit, de sa propre initiative, une mesure selon laquelle seules la raie \u00e9pineuse, la raie blonde et la raie tachet\u00e9e peuvent \u00eatre p\u00each\u00e9es. Ce sont des raies qui se comportent tr\u00e8s bien sur le plan biologique.<\/p>\n

En 2020, le prix moyen de la raie dans les ventes aux ench\u00e8res belges \u00e9tait de 1,75 euro par kilo. Ce prix bas \u00e9tait en grande partie d\u00fb \u00e0 la crise du corona (et \u00e0 la fermeture de l\u2019Horeca). Cette ann\u00e9e, nous constatons que, mois apr\u00e8s mois, son prix augmente par rapport \u00e0 2020. Le prix aux ench\u00e8res n’est bien entendu qu’une partie de ce que paie l\u2019exploitant d\u2019un restaurant. N\u00e9anmoins, la raie reste tr\u00e8s abordable et constitue certainement un produit gratifiant pour le secteur de l\u2019Horeca.<\/p>\n

En fait, vous pouvez mettre de la raie au menu toute l’ann\u00e9e, mais c\u2019est de juin \u00e0 mars que la qualit\u00e9 de la raie est \u00e0 son apog\u00e9e.<\/p>\n

Dans le commerce, vous trouverez principalement les ailes de raies, tr\u00e8s simples \u00e0 pr\u00e9parer. Elles ne comportent pas d\u2019arr\u00eates, juste un cartilage central. La chair est assez ferme et id\u00e9ale pour la cuisson au four, le pochage, la cuisson \u00e0 la vapeur ou la pr\u00e9paration au four ou en papillote. La recette la plus appr\u00e9ci\u00e9e est probablement l’aile de raie po\u00eal\u00e9e aux c\u00e2pres et au beurre noisette.\u00a0<\/p>\n

Cependant, la raie a bien plus \u00e0 offrir que ses seules ailes. C\u2019est ainsi que les joues de raie sont un mets des plus d\u00e9licats. Mieux vaut les faire saisir bri\u00e8vement dans un beurre fr\u00e9missant. La structure de la chair du poisson est velout\u00e9e et douce. Le foie de raie aussi a ses amateurs. N\u2019h\u00e9sitez pas \u00e0 le pocher et \u00e0 le tartiner sur une tranche de pain brun grill\u00e9.<\/p>\n

Le VLAM a r\u00e9alis\u00e9 une brochure de recettes pr\u00e9sentant quelques plats savoureux \u00e0 base de raie. On y d\u00e9couvre un waterzooi de raie et un filet de raie accompagn\u00e9 d\u2019asperges blanches et d\u2019une sauce mousseline.<\/p>\n

Les recettes ont \u00e9t\u00e9 imagin\u00e9es par la cheffe et inspiratrice culinaire Ilse D’Hooghe. La brochure est distribu\u00e9e gratuitement dans les magasins sp\u00e9cialis\u00e9s en poisson et les poissonneries. Le VLAM encourage \u00e9galement les grossistes \u00e0 mettre la raie \u00e0 l’honneur.<\/p>\n

www.vlam.be<\/a>
www.lekkervanbijons.be<\/a><\/p>\n

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Texte : RDV<\/em><\/p>\n

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Gr\u00e2ce \u00e0 l’initiative Poisson de l’ann\u00e9e, le VLAM (Vlaams Centrum voor Agro- en Visserymarketing vzw) et le secteur flamand de la p\u00eache mettent en valeur, depuis plus de trente ans, un poisson savoureux de la mer du Nord. Il s’agit \u00e0 chaque fois d’un poisson durable, c’est-\u00e0-dire d’une esp\u00e8ce qui n\u2019est pas encore menac\u00e9e par […]<\/p>\n","protected":false},"author":5,"featured_media":32126,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41,84],"tags":[],"class_list":["post-32183","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","category-popup-newsletter-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLa raie est le Poisson de l\u2019Ann\u00e9e | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | La raie est le Poisson de l\u2019Ann\u00e9e\" \/>\n<meta name=\"robots\" content=\"index, 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