{"id":12830,"date":"2023-04-17T08:00:02","date_gmt":"2023-04-17T00:00:02","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=12830"},"modified":"2026-03-17T18:05:13","modified_gmt":"2026-03-17T10:05:13","slug":"perfect-temperature-seafood","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/","title":{"rendered":"La temperatura perfecta para cada tipo de pescado: Gu\u00eda para dominar la cocina de mariscos con term\u00f3metros Chefstemp"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container has-pattern-background has-mask-background nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\"><p>Al cocinar mariscos, obtener la temperatura adecuada es crucial. Cocinarlos demasiado o poco puede resultar en alimentos secos, gomosos o incluso peligrosos. Con un term\u00f3metro de alimentos confiable como Chefstemp, puede lograr f\u00e1cilmente la temperatura perfecta. <strong>temperatura de los mariscos<\/strong> para todo tipo de pescado, ya lo prefieras poco hecho o muy hecho.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Tabla de contenido<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a09d73fe4ce2\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Palanca<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a09d73fe4ce2\"  aria-label=\"Alternar\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/#Here_is_a_guide_to_mastering_seafood_with_ChefsTemp_Thermometers\" >Aqu\u00ed tienes una gu\u00eda para dominar la cocina de mariscos con los term\u00f3metros ChefsTemp:<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/#1_Trout\" >1. Trucha<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/#2_Tuna\" >2. At\u00fan<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/#3_Salmon\" >3. Salm\u00f3n<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/#4_Cod\" >4. Bacalao<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/#5_Halibut\" >5. Halibut<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/#6_Shrimp\" >6. Camarones<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/#7_Lobster\" >7. Langosta<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.chefstemp.com\/es\/mariscos-a-temperatura-perfecta\/#Conclusion\" >Conclusi\u00f3n<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Here_is_a_guide_to_mastering_seafood_with_ChefsTemp_Thermometers\"><\/span><span style=\"color: #ff9900;\">Aqu\u00ed tienes una gu\u00eda para dominar la cocina de mariscos con los term\u00f3metros ChefsTemp:<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\"><p>ChefsTemp ofrece <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/shop\/\">term\u00f3metros avanzados y precisos<\/a><\/strong><\/em> Para ayudarte a controlar mejor la temperatura de los mariscos. Tanto si eres principiante como experto, ChefsTemp mejorar\u00e1 tu experiencia cocinando mariscos en todos los sentidos.<\/p>\n<h3 class=\"fusion-responsive-typography-calculated\" style=\"--fontsize: 36; line-height: 1.3;\" data-fontsize=\"36\" data-lineheight=\"46.8px\"><\/h3>\n<\/div><div class=\"fusion-text fusion-text-4\"><h3><span class=\"ez-toc-section\" id=\"1_Trout\"><\/span><span style=\"color: #ff9900;\">1. Trucha<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"465\" height=\"450\" alt=\"temperatura interna de la trucha\" title=\"temperatura interna de la trucha\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/trout-temp.jpg\" class=\"img-responsive wp-image-62332\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/trout-temp-200x194.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/trout-temp-400x387.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/trout-temp.jpg 465w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 200px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_5_6 5_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:83.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.304%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.304%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\"><p>La trucha requiere una temperatura ligeramente m\u00e1s alta que la mayor\u00eda de los pescados debido a su delicada textura. Procure una temperatura interna de <strong>135-140 \u00b0F (57-60 \u00b0C)<\/strong> para obtener resultados perfectamente escamosos. <a class=\"temp-link\" href=\"https:\/\/www.chefstemp.com\/es\/guia-de-coccion-de-la-temperatura-interna-de-la-trucha\/\">Gu\u00eda completa de temperatura interna de la trucha \u2192<\/a><\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\"><h3 class=\"fusion-responsive-typography-calculated\" style=\"--fontsize: 36; line-height: 1.3;\" data-fontsize=\"36\" data-lineheight=\"46.8px\"><span class=\"ez-toc-section\" id=\"2_Tuna\"><\/span><span style=\"color: #ff9900;\">2. At\u00fan<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><div class=\"fusion-builder-row fusion-builder-row-inner fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"width:104% !important;max-width:104% !important;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column_inner fusion-builder-nested-column-0 fusion_builder_column_inner_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"579\" height=\"407\" alt=\"at\u00fan a la parrilla\" title=\"at\u00fan a la parrilla\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/grill-tuna.jpg\" class=\"img-responsive wp-image-12831\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/grill-tuna-200x141.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/grill-tuna-400x281.jpg 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/grill-tuna.jpg 579w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 200px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column_inner fusion-builder-nested-column-1 fusion_builder_column_inner_5_6 5_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:83.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.304%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.304%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\"><p>El at\u00fan es un pescado popular para sushi y sashimi, pero tambi\u00e9n se puede cocinar a la perfecci\u00f3n. Para un at\u00fan poco hecho, coc\u00ednelo a una temperatura interna de 52 \u00b0C (125 \u00b0F). Para un at\u00fan al punto, coc\u00ednelo a 54 \u00b0C (130 \u00b0F); para un punto, coc\u00ednelo a 60 \u00b0C (140 \u00b0F).<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\"><h3><span class=\"ez-toc-section\" id=\"3_Salmon\"><\/span><span style=\"color: #ff9900;\">3. Salm\u00f3n<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Salm\u00f3n a la parrilla\" title=\"Salm\u00f3n a la parrilla\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Salmon-150x150.jpg\" class=\"img-responsive wp-image-12834\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Salmon-32x32.jpg 32w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Salmon-66x66.jpg 66w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Salmon-100x100.jpg 100w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Salmon-150x150.jpg 150w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_5_6 5_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:83.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.304%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.304%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\"><p>El salm\u00f3n es un pescado vers\u00e1til que se puede cocinar de muchas maneras. Para un salm\u00f3n poco hecho, coc\u00ednelo a una temperatura interna de 43 \u00b0C (110 \u00b0F). Para un salm\u00f3n al punto, coc\u00ednelo a 52 \u00b0C (125 \u00b0F); para un salm\u00f3n bien hecho, coc\u00ednelo a 63 \u00b0C (145 \u00b0F).<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\"><h3><span class=\"ez-toc-section\" id=\"4_Cod\"><\/span><span style=\"color: #ff9900;\">4. Bacalao<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-4 hover-type-none\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Bacalao a la parrilla\" title=\"Bacalao a la parrilla\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Cod-150x150.jpg\" class=\"img-responsive wp-image-12836\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Cod-32x32.jpg 32w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Cod-66x66.jpg 66w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Cod-100x100.jpg 100w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Cod-150x150.jpg 150w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_5_6 5_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:83.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.304%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.304%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\"><div>El bacalao es un tipo de pescado que se utiliza com\u00fanmente para preparar fish and chips. Las siguientes son las temperaturas de cocci\u00f3n recomendadas para el bacalao: Poco hecho: 49 \u00b0C (120 \u00b0F); Al punto: 54 \u00b0C (130 \u00b0F); Bien hecho: 63 \u00b0C (145 \u00b0F).<\/div>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\"><h3><span class=\"ez-toc-section\" id=\"5_Halibut\"><\/span><span style=\"color: #ff9900;\">5. Halibut<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-5 hover-type-none\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Halibut a la parrilla\" title=\"Halibut a la parrilla\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Halibut-150x150.jpg\" class=\"img-responsive wp-image-12837\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Halibut-32x32.jpg 32w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Halibut-66x66.jpg 66w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Halibut-100x100.jpg 100w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Halibut-150x150.jpg 150w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Halibut-200x198.jpg 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Halibut-300x297.jpg 300w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_5_6 5_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:83.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.304%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.304%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\"><div>El flet\u00e1n es otro pescado blanco que queda genial a la parrilla. Las recomendaciones de temperatura de cocci\u00f3n para el flet\u00e1n son las mismas que para el bacalao: Poco hecho: 49 \u00b0C (120 \u00b0F); Al punto: 54 \u00b0C (130 \u00b0F); Bien hecho: 63 \u00b0C (145 \u00b0F).<\/div>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\"><h3><span class=\"ez-toc-section\" id=\"6_Shrimp\"><\/span><span style=\"color: #ff9900;\">6. Camarones<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-6 hover-type-none\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Camarones a la parrilla\" title=\"Camarones a la parrilla\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Shrimp-150x150.jpg\" class=\"img-responsive wp-image-12838\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Shrimp-32x32.jpg 32w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Shrimp-66x66.jpg 66w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Shrimp-100x100.jpg 100w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Shrimp-150x150.jpg 150w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_5_6 5_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:83.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.304%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.304%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\"><div>Los camarones son peque\u00f1os crust\u00e1ceos que se pueden hervir, asar o saltear. Las temperaturas de cocci\u00f3n recomendadas para los camarones son las mismas que las del bacalao y el flet\u00e1n: Poco hechos: 49 \u00b0C (120 \u00b0F); Al punto: 54 \u00b0C (130 \u00b0F); Bien hechos: 63 \u00b0C (145 \u00b0F).<\/div>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\"><h3><span class=\"ez-toc-section\" id=\"7_Lobster\"><\/span><span style=\"color: #ff9900;\">7. Langosta<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_1_6 1_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:16.666666666667%;--awb-margin-top-large:0px;--awb-spacing-right-large:11.52%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:11.52%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-7 hover-type-none\"><img decoding=\"async\" width=\"150\" height=\"150\" alt=\"Langosta a la parrilla\" title=\"Langosta a la parrilla\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Lobster-150x150.jpg\" class=\"img-responsive wp-image-12839\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Lobster-32x32.jpg 32w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Lobster-66x66.jpg 66w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Lobster-100x100.jpg 100w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2023\/04\/Grill-Lobster-150x150.jpg 150w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_5_6 5_6 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:83.333333333333%;--awb-margin-top-large:0px;--awb-spacing-right-large:2.304%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:2.304%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\"><div>Algunas personas consideran la langosta un manjar. Se puede hervir o asar a la parrilla, y las instrucciones de temperatura de cocci\u00f3n son las mismas que para los camarones: poco hecha: 49 \u00b0C (120 \u00b0F); al punto: 54 \u00b0C (130 \u00b0F); bien hecha: 63 \u00b0C (145 \u00b0F).<\/div>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-18\"><div>Usar un term\u00f3metro para alimentos puede ayudarle a asegurarse de que sus mariscos est\u00e9n en su punto justo de cocci\u00f3n. Para una mejor lectura, inserte el term\u00f3metro en la parte m\u00e1s gruesa del filete. Recuerde que el tama\u00f1o y el grosor del pescado, as\u00ed como el m\u00e9todo de cocci\u00f3n, pueden afectar el tiempo de cocci\u00f3n final.<\/div>\n<div><\/div>\n<div>Sin embargo, el mejor term\u00f3metro para alimentos no previene las enfermedades transmitidas por los alimentos. Para ello, es fundamental manipular, almacenar y cocinar correctamente los mariscos, adem\u00e1s de seguir las pautas adecuadas de manipulaci\u00f3n de alimentos.<\/div>\n<p>Consejo: Haga clic aqu\u00ed para ver la versi\u00f3n completa. <em><strong><a href=\"https:\/\/www.chefstemp.com\/es\/tabla-de-temperaturas-de-la-carne-de-pollo-fileteado\/\">temperatura interna de los alimentos<\/a><\/strong><\/em> Gr\u00e1fico si est\u00e1 interesado.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-19\"><h2 class=\"fusion-responsive-typography-calculated\" data-fontsize=\"40\" data-lineheight=\"52px\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span><span style=\"color: #ff9900;\">Conclusi\u00f3n<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-20\"><div>Aprende a cocinar mariscos a la perfecci\u00f3n a cualquier temperatura con nuestros term\u00f3metros ChefsTemp. Disfruta de mariscos deliciosos y perfectamente cocinados en todo momento.<\/div>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":12840,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1490,40,1491],"tags":[1243],"class_list":["post-12830","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","category-latest-blogs","category-seafood","tag-grill-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/12830","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/comments?post=12830"}],"version-history":[{"count":10,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/12830\/revisions"}],"predecessor-version":[{"id":63396,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/posts\/12830\/revisions\/63396"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media\/12840"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/media?parent=12830"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/categories?post=12830"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/es\/wp-json\/wp\/v2\/tags?post=12830"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}