{"id":23976,"date":"2025-01-30T23:07:32","date_gmt":"2025-01-30T23:07:32","guid":{"rendered":"https:\/\/abexis.es\/index.php\/product\/tecnicas-de-venta-en-pescaderia\/"},"modified":"2025-06-16T12:08:17","modified_gmt":"2025-06-16T12:08:17","slug":"tecnicas-de-venta-en-pescaderia","status":"publish","type":"product","link":"https:\/\/abexis.es\/index.php\/product\/tecnicas-de-venta-en-pescaderia\/","title":{"rendered":"T\u00c9CNICAS DE VENTA EN PESCADER\u00cdA"},"content":{"rendered":"

1. INTRODUCCI\u00d3N.
\n 2. EL PESCADO COMO PRODUCTO.
\n 2.1. Zonas pesqueras\/caladeros.
\n 2.2. Zonas ecosistema marino.
\n 2.3. Concepto de veda y talla m\u00ednima.
\n 2.4. Artes de red.
\n 2.5. Arte de pesca utilizado.
\n 2.6. Rigor mortis.
\n 2.7. Acondicionamiento en alta mar.
\n 2.8. Transporte del pescado.
\n 3. LA CADENA DE FR\u00cdO.
\n 3.1. Definici\u00f3n y concepto.
\n 3.2. Trazabilidad.
\n 4. ESTACIONALIDAD DE LOS PRODUCTOS\/\u00c9POCAS DE REPRODUCCI\u00d3N.
\n 4.1. Estacionalidades de los productos.
\n 4.2. Procedencia de los pescados y mariscos.
\n 5. COMERCIALIZACI\u00d3N DE PESCADOS Y MARISCOS.
\n 5.1. Introducci\u00f3n.
\n 5.2. Clasificaci\u00f3n de los productos pesqueros.
\n 5.2.1. Tabla de clasificaci\u00f3n de pescados y mariscos.
\n 5.2.2. Clasificaci\u00f3n pescados.
\n 5.2.3. Clasificaci\u00f3n mariscos.
\n 5.2.4. Ejemplo clasificaci\u00f3n productos pesqueros.
\n 5.3. Propiedades nutritivas de los productos pesqueros.
\n 5.4. Acuicultura.
\n 5.4.1. Concepto.
\n 5.4.2. Tipos de acuicultura.
\n 6. CONVERTIR EN OPORTUNIDADES LAS DIFICULTADES QUE PRESENTA LA PESCADER\u00cdA: LA
\n SECCI\u00d3N DE PESCADER\u00cdA.
\n 7. CARACTER\u00cdSTICAS DE LOS PESCADOS Y MARISCOS FRESCOS: CONTROL DE CALIDAD.
\n 7.1. Preguntas previas.
\n 7.2. Alterabilidad del pescado: evaluaci\u00f3n del grado de frescura.
\n 7.3. Morfolog\u00eda externa peces.
\n 7.4. Morfolog\u00eda interna peces.
\n 7.5. Tabla evaluaci\u00f3n grado de frescura en pescados.
\n Caso pr\u00e1ctico.
\n 7.6. Evaluaci\u00f3n del grado de frescura en mariscos.
\n 7.7. Otros aspectos a considerar para la venta de pescados y maricos.
\n 7.8. Recepci\u00f3n de los productos pesqueros y de acuicultura.
\n 7.9. A.P.P.C.C.
\n 7.9.1. Aproximaci\u00f3n y concepto.
\n 7.9.2. Peligros biol\u00f3gicos, qu\u00edmicos y f\u00edsicos.
\n 7.10. Ejemplo A.P.P.C.C. recepci\u00f3n de los productos.
\n Caso pr\u00e1ctico (2).
\n 8. CONSERVACI\u00d3N DEL PESCADO: PROCEDIMIENTOS INNOVADORES.
\n 8.1. Conservaci\u00f3n del pescado.
\n 8.1.1. Cadena de frio.
\n 8.1.2. Hielo, refrigeraci\u00f3n y congelaci\u00f3n.
\n 8.1.3. Formaci\u00f3n de los cristales de hielo.
\n 8.2. Conservaci\u00f3n del pescado.
\n 8.3. Envasado.
\n 8.4. Etiquetado.
\n 9. EL MERCADO Y EL CONSUMIDOR.
\n 10. HIGIENE DE LA SECCI\u00d3N.
\n 10.1. Calidad del producto.
\n 10.2. Caracter\u00edsticas de un mostrador de pescader\u00eda.
\n 10.3. \u00bfC\u00f3mo exponer el pescado fresco para la venta?
\n 11. PRESENTACIONES Y CORTES.
\n 12. UTILLAJE Y MATERIAL CONSUMIBLE.
\n 12.1. Utillaje y maquinaria.
\n 12.2. E.P.I. Equipos de Protecci\u00f3n Individual.
\n 13. CASO PR\u00c1CTICO: IDENTIFICACI\u00d3N Y CLASIFICACI\u00d3N DE ESPECIES.
\n 13.1. Ejemplo de caso pr\u00e1ctico resuelto.
\n Caso pr\u00e1ctico (3)<\/p>\n","protected":false},"excerpt":{"rendered":"

Adquirir los conocimientos indispensables para desempe\u00f1ar las funciones y actividades de la pescader\u00eda en la venta al detalle, para su desempe\u00f1o en condiciones de higiene.<\/p>\n","protected":false},"featured_media":23564,"template":"","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"product_brand":[],"product_cat":[37],"product_tag":[],"class_list":["post-23976","product","type-product","status-publish","has-post-thumbnail","product_cat-comercio-y-marketing","first","instock","virtual","taxable","purchasable","product-type-simple"],"yoast_head":"\nT\u00c9CNICAS DE VENTA EN PESCADER\u00cdA -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/abexis.es\/index.php\/product\/tecnicas-de-venta-en-pescaderia\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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