{"id":12159,"date":"2019-09-25T11:07:29","date_gmt":"2019-09-25T09:07:29","guid":{"rendered":"https:\/\/www.reachextra.com\/los-volaores\/"},"modified":"2019-09-25T11:13:01","modified_gmt":"2019-09-25T09:13:01","slug":"los-volaores","status":"publish","type":"post","link":"https:\/\/reachextra.com\/es\/los-volaores\/","title":{"rendered":"Los volaores"},"content":{"rendered":"\n

Los Volaores – Francisco Rebolo<\/strong><\/p>\n\n\n\n

Cada vez me gustan m\u00e1s, en cocina, las cosas simples y los sabores definidos: potajes, gazpachos, sopas…<\/p>\n\n\n\n

En esta categor\u00eda de preparaci\u00f3n simple y hasta primitiva, est\u00e1n los volaores (se pronuncia as\u00ed, sin esa \u201cd\u201d intervoc\u00e1lica que se pierde como consecuencia de la lenici\u00f3n celta en la evoluci\u00f3n del castellano en nuestra zona; ah\u00ed lo dejo para quien quiera profundizar en la materia).<\/p>\n\n\n\n

De entrada no deja de ser una manera de entroncar con las formas m\u00e1s ancestrales tanto de elaborar como de conservar los alimentos… Aire y sal. Tambi\u00e9n se conservar\u00edan y aprovechar\u00edan mediante los congelados naturales, pero como todo apunta a que el ser humano arranca desde el \u00c1frica profunda hacia arriba, no veo yo demasiada nieve ah\u00ed (Kilimanjaro aparte).<\/p>\n\n\n\n

\"Volaores<\/figure>\n\n\n\n

En esos tempranos momentos de las distintas civilizaciones, el poder conservar los alimentos para ser consumidos en \u00e9pocas de necesidad supon\u00eda una ventaja incuestionable. Pensemos que muchos de los grandes avances y descubrimientos alimenticios vienen propiciados por sitios, guerras o campa\u00f1as militares (el turr\u00f3n, sin ir m\u00e1s lejos) porque mientras alguien no tuviera que preocuparse de la b\u00fasqueda diaria de alimentos, pod\u00eda dedicarse al noble arte de la guerra, la violaci\u00f3n, el saqueo y menudencias similares siempre que fuera bajo el amparo de un oportuno Todo por la patria\u201d o un habilitante \u201cDios nos lo pide\u201d. <\/p>\n\n\n\n

Y en \u00e9sas nos encontramos con esta tradicional y milenaria elaboraci\u00f3n, los volaores. En la zona que nos ampara (aproximadamente el tri\u00e1ngulo formado por La L\u00ednea e incluso Algeciras, Ceuta y Estepona), el volaor se prepara desde hace milenios, constatado desde los fenicios como m\u00ednimo y sustentado en la riqueza del paso de t\u00fanidos, cet\u00e1ceos, aves y hasta tertulianos de televisi\u00f3n.<\/p>\n\n\n\n

Tal riqueza, siendo una ventaja evidente, se convierte en estrat\u00e9gica y cambia en arte tradicional, sustento y complemento a los ingresos familiares y manjar a\u00fan poco.<\/p>\n\n\n\n

\"Volaores
@ Shutterstock \/ Jan Mike <\/figcaption><\/figure>\n\n\n\n

Recordemos que muchos siglos antes de que La L\u00ednea existiera como tal, ya exist\u00eda La Tunara para aprovechar la enorme cantidad de pesca y que desde ah\u00ed y sin la menor duda, se empiezan a secar los pulpos, se espetan las sardinas y se cuelgan los volaores aprovechando los vientos, el aire, el salado por concentraci\u00f3n y adornando las paredes de las viviendas con im\u00e1genes que hasta hoy han perdurado y resultan extremadamnte curiosas para el que las ve por primera vez.<\/p>\n\n\n\n

\u00bfY c\u00f3mo se comen los volaores? Pues tal cual, a mordiscos precavidos, quitando s\u00f3lo la piel y eludiendo por inc\u00f3moda la parte de las espinas. Y punto. Y digo yo que, ya que tenemos a los japoneses elaborando cosas similares (ah\u00ed tenemos a una cosa que llaman katsuobushi y que no deja de ser escamas de bonito deshidratado con el que hacen todo tipo de salsas y sopas, en modo exquisitez), \u00bfno ser\u00eda posible incorporarlo a otros platos tipo ensaladas, sopas o similares por parte de nuestros cocineros patrios? Ya os digo que s\u00ed, el problema es la poca difusi\u00f3n del volaor ya que incluso siendo un monumento antropol\u00f3gico, no ha entrado a\u00fan en el circuito de la transformaci\u00f3n para que sea elevado a las alturas gastron\u00f3micas a las que su pervivencia y sabor le han hecho merecedor. <\/p>\n\n\n\n

Recordemos que hasta no hace mucho las salazones de la costa Atl\u00e1ntica compart\u00edan esa modestia, que el at\u00fan no era sino ayuda a la supervivencia y que carabineros, rapes y galeras se despreciaban por el aspecto. Ya que hemos empezado a apreciar tales manjares, a ver si somos capaces de poner en su adecuado lugar a nuestros modestos inmigrantes milenarios y exaltar el modo at\u00e1vico de aprovechar nuestros recursos.<\/p>\n\n\n\n

Por cierto, quien quiera saber qu\u00e9 son exactamente los volaores, hay una cosa que se llama Wikipedia. Y para quien quiera probarlo, casi que no llega pero lo mismo todav\u00eda pilla alguno en puestos ambulantes, mercados o similares. Hacedlo y hablamos. <\/p>\n\n\n\n

Los Volaores – Francisco Rebolo<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Los volaores: Y en \u00e9sas nos encontramos con esta tradicional y milenaria elaboraci\u00f3n, los volaores. En la zona que nos ampara (aproximadamente… More<\/a><\/p>\n","protected":false},"author":1,"featured_media":12147,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6059],"tags":[791,265,579,8614,278,8601,8598],"adace-sponsor":[],"class_list":{"0":"post-12159","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-opinion-es","8":"tag-alimentos","9":"tag-campo-de-gibraltar","10":"tag-cultura","11":"tag-gastronomia","12":"tag-la-linea","13":"tag-voladores","14":"tag-volaores"},"yoast_head":"\nLos volaores - ReachExtra<\/title>\n<meta name=\"description\" content=\"Los volaores: Y en \u00e9sas nos encontramos con esta tradicional y milenaria elaboraci\u00f3n, los volaores. 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