{"id":44317,"date":"2024-01-23T09:20:55","date_gmt":"2024-01-23T08:20:55","guid":{"rendered":"https:\/\/horecamagazine.be\/seiche\/"},"modified":"2024-01-23T09:20:55","modified_gmt":"2024-01-23T08:20:55","slug":"seiche","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/seiche\/","title":{"rendered":"Seiche"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4″ theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.19.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ sticky_enabled=\u00a0\u00bb0″ custom_margin=\u00a0\u00bb||44px|||\u00a0\u00bb header_4_text_color=\u00a0\u00bb#ff6a20″]<\/p>\n

Si pendant des d\u00e9cennies, la seiche ou s\u00e9pia \u00e9tait une prise accessoire n\u00e9gligeable pour nos p\u00eacheurs belges, elle est aujourd\u2019hui leur deuxi\u00e8me prise la plus importante et fait l\u2019objet d\u2019une p\u00eache cibl\u00e9e. Les chefs et les consommateurs appr\u00e9cient cette petite seiche d\u00e9licate. Savoureuse et locale sur la table de f\u00eate !<\/strong><\/p>\n

Pas un poisson<\/b><\/span><\/h4>\n

Pour ce qui est de leur look, ce ne sont peut-\u00eatre pas les plus beaux animaux du monde marin, mais leur chair est exquise. Cette petite seiche, d\u2019une longueur maximale de 25 cm, a en fait toujours \u00e9t\u00e9 un h\u00f4te r\u00e9gulier de nos c\u00f4tes. Son corps est large et est pourvu de huit bras courts entre lesquels on distingue une esp\u00e8ce de bec et deux tentacules beaucoup plus longues lui permettant d\u2019attraper sa nourriture. <\/span><\/p>\n

L\u2019os calcaire interne (ossia sepia), que l\u2019on aper\u00e7oit souvent sur la plage et que l\u2019on donne en guise de calcium aux oiseaux apprivois\u00e9s, est tr\u00e8s caract\u00e9ristique. Son second nom, s\u00e9pia, est d\u00fb au colorant contenu dans sa poche d\u2019encre qui \u00e9tait utilis\u00e9 pour obtenir la couleur du m\u00eame nom.<\/span><\/p>\n

Contrairement \u00e0 ce que l\u2019on pourrait penser, la seiche fait partie de la famille des mollusques (comme les huitres, les moules et les escargots). Les cellules pigmentaires dans sa peau lui permettent de changer de couleur et d\u2019adapter son apparence \u00e0 l\u2019environnement. Elle se fond donc facilement dans le d\u00e9cor. Comme les autres pieuvres, la seiche se d\u00e9place en contractant et en lib\u00e9rant brusquement l\u2019eau qu\u2019elle contient dans un siphon. <\/span><\/p>\n

Elle se nourrit principalement de crabes et de crevettes, ce qui donne \u00e0 sa chair une saveur tr\u00e8s d\u00e9licate. La seiche vit principalement en pleine mer, dans les eaux peu profondes. Les m\u00e2les ne vivent pas plus de deux ou trois ans et les femelles un an \u00e0 peine.<\/span><\/p>\n

La p\u00e9riode d\u2019approvisionnement et la qualit\u00e9 des seiches sont optimales de l\u2019automne (octobre) jusqu\u2019\u00e0 la veille de la p\u00e9riode de frai (mars). D\u2019une seiche de 100 g, vous conserverez un filet de 60 g.<\/span><\/p>\n

Id\u00e9es de recettes du chef<\/b><\/span><\/h4>\n

Filip Claeys<\/strong>**, chef du restaurant De Jonkman \u00e0 Bruges et cofondateur des \u2018Northseachefs\u2019 aime utiliser la seiche dans sa cuisine et est ravi que la p\u00eache soit \u00e0 pr\u00e9sent cibl\u00e9e. <\/span><\/p>\n

Filip : \u00ab La chair de la seiche, \u00e0 l\u2019instar d\u2019autres pieuvres comme le calmar et le poulpe, est assez ferme et il est donc n\u00e9cessaire de la congeler avant de la travailler, de mani\u00e8re \u00e0 ce qu\u2019elle devienne bien tendre. Pour qu\u2019elle reste savoureuse, il est important de la faire, soit frire tr\u00e8s bri\u00e8vement, soit \u00e9tuver pendant tr\u00e8s longtemps.<\/span><\/p>\n

\u00ab\u00a0Lorsque vous nettoyez une seiche, il arrive que la poche d\u2019encre se d\u00e9chire et que… tout soit couvert d\u2019encre. (rires) Ce n\u2019est pas un drame, mais c\u2019est tr\u00e8s color\u00e9. L\u2019encre se rince facilement tant de la chair du poisson que de la planche \u00e0 d\u00e9couper. Ce n\u2019est pas un hasard si la seiche porte le nom de s\u00e9pia\u00a0! Le plus important est de retirer d\u00e9licatement la t\u00eate et les intestins. Conservez l\u2019encre pour l\u2019utiliser dans une sauce, un risotto ou des p\u00e2tes. La peau autour du corps se retire facilement avec les doigts.<\/span><\/p>\n

\u00ab\u00a0Pour moi, la meilleure mani\u00e8re est de couper le corps de la seiche en lani\u00e8res pas trop fines et de les faire cuire tr\u00e8s bri\u00e8vement dans un filet d\u2019huile de ma\u00efs, un peu de sel et de poivre, quelques gouttes de jus de citron et le tour est jou\u00e9\u00a0!<\/span><\/p>\n

Coupez de belles lamelles en pla\u00e7ant le corps avec le dos vers le haut et en le pressant doucement \u00e0 plat pendant que vous le coupez.<\/span><\/p>\n

Vous pouvez aussi couper la chair en losanges que vous frottez avec de l\u2019huile \u00e0 l\u2019ail. Mixez ensuite 2 dl d\u2019huile de ma\u00efs avec 1 gousse d\u2019ail et assaisonnez de sel et de poivre, ou utilisez une huile aromatis\u00e9e, quelques brins de romarin, du thym, de l\u2019estragon et du basilic que vous faites chauffer dans de l\u2019huile d\u2019olive jusqu\u2019\u00e0 80\u00b0C. Laissez ensuite mariner les losanges pendant 10 min. avant de les faire cuire sur le BBQ, sous le gril ou \u00e0 l\u2019aide d\u2019un bec bunsen. D\u00e9licieux dans une salade, des p\u00e2tes ou en tant que finger food \u00e0 partager par exemple \u00e0 l\u2019ap\u00e9ritif.\u00a0\u00bb<\/span><\/p>\n

\"\"<\/p>\n

Polyvalent <\/b><\/span><\/h4>\n

La seiche se pr\u00eate \u00e0 de nombreuses pr\u00e9parations. Vous pouvez garnir les petites seiches d\u2019une farce de tentacules d\u00e9coup\u00e9es au cutter culinaire, auxquelles vous ajoutez un blanc d\u2019\u0153uf et des herbes\u00a0: coriandre, petits piments, gingembre et ail. Il suffit alors de les paner et de les faire cuire dans l\u2019huile. <\/span><\/p>\n

La chair douce et moelleuse de la seiche se marie bien avec des saveurs \u00e9pic\u00e9es telles qu\u2019une vinaigrette \u00e0 base de sauce de poisson vietnamienne agr\u00e9ment\u00e9e de gingembre, de pili-pili et de petits piments. La sauce de poisson vietnamienne est tr\u00e8s pure\u00a0: anchois, eau et sel. C\u2019est l\u2019exhausteur de go\u00fbt par excellence de la cuisine vietnamienne. Le caract\u00e8re \u00e9pic\u00e9 de la sauce est laiss\u00e9 \u00e0 votre appr\u00e9ciation. Enlevez les graines et les p\u00e9pins des poivrons et vous obtiendrez une sauce plus douce, supprimez les pili-pili et le r\u00e9sultat sera encore plus doux. Vous pouvez terminer par de la menthe, mais pour rester dans l\u2019ambiance, vous pouvez aussi utiliser du rau ram ou coriandre vietnamienne. Cette herbe verte aux feuilles pointues s\u2019ach\u00e8te fra\u00eeche dans les magasins asiatiques. Un sharing plate id\u00e9al que j\u2019ai d\u00e9gust\u00e9 au B\u00fan Bar & Restaurant du chef Huibrecht Berends \u00e0 Anvers.<\/span><\/p>\n

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Le<\/b> <\/b>trio<\/b> <\/b><\/h4>\n

Calmar, seiche et poulpe sont tous les trois des \u2018c\u00e9phalopodes\u2019\u00a0: leurs bras et leurs tentacules sortent directement de leur t\u00eate. Pourtant, il s\u2019agit de trois animaux diff\u00e9rents.<\/p>\n

Le poulpe a huit bras, le calmar et la seiche en ont dix. Ces deux bras suppl\u00e9mentaires sont des tentacules alimentaires. Avec une longueur atteignant parfois les 2 m, le poulpe est le plus grand des trois. La seiche, avec ses 25 cm, est la plus petite du trio.<\/p>\n

Le calmar peut mesurer jusqu\u2019\u00e0 90 cm et on le rencontre dans \u00e0 peu pr\u00e8s toutes les mers. Il doit son nom \u00e0 son apparence. Sur l\u2019abdomen, deux nageoires sont orient\u00e9es vers le c\u00f4t\u00e9, ce qui leur donne la forme d\u2019une fl\u00e8che. Les calmars figurent au menu de presque toutes les cuisines du monde. Nous connaissons peut-\u00eatre mieux les \u2018calamares\u2019, les anneaux frits du \u2018calmar\u2019, le mot fran\u00e7ais pour d\u00e9signer ce c\u00e9phalopode.<\/span><\/p>\n

La plupart des recettes de calmar sont \u00e9galement d\u2019application pour la seiche.<\/p>\n

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www.dejonkman.be<\/a> \u00a0 <\/span>\u2022 \u00a0 <\/span>www.northseachefs.be<\/a><\/b><\/span><\/h4>\n

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Si pendant des d\u00e9cennies, la seiche ou s\u00e9pia \u00e9tait une prise accessoire n\u00e9gligeable pour nos p\u00eacheurs belges, elle est aujourd\u2019hui leur deuxi\u00e8me prise la plus importante et fait l\u2019objet d\u2019une p\u00eache cibl\u00e9e. Les chefs et les consommateurs appr\u00e9cient cette petite seiche d\u00e9licate. Savoureuse et locale sur la table de f\u00eate ! Pas un poisson Pour […]<\/p>\n","protected":false},"author":5,"featured_media":44311,"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":[42,77],"tags":[],"class_list":["post-44317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nSeiche | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Seiche\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/seiche\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seiche | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | Seiche\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/seiche\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-01-23T08:20:55+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2024\/01\/HM243WEBSITE-FOCUS-UITGELICHT.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"830\" \/>\n\t<meta property=\"og:image:height\" content=\"316\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" 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