{"version":"1.0","provider_name":"Vanafish","provider_url":"https:\/\/vanafish.be\/en","author_name":"team@wapix.be","author_url":"https:\/\/vanafish.be\/en\/author\/teamwapix-be\/","title":"Het pekelen en roken van vis | Sp\u00e9cialis\u00e9 dans le fumage artisanal depuis 1979","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"92DQTUf0gj\"><a href=\"https:\/\/vanafish.be\/en\/le-fumage-et-le-salage-de-poisson\/\">Het pekelen en roken van vis<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/vanafish.be\/en\/le-fumage-et-le-salage-de-poisson\/embed\/#?secret=92DQTUf0gj\" width=\"600\" height=\"338\" title=\"&#8220;Het pekelen en roken van vis&#8221; &#8212; Vanafish\" data-secret=\"92DQTUf0gj\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>","description":"HET PEKELEN EN ROKEN VAN VIS Het pekelen en roken van vis is een eeuwenoud gebruik dat in de eerste plaats werd toegepast om de bewaartijd te verlengen. Door de eeuwen heen is dit functioneel gebruik ge\u00ebvolueerd naar een bereidingswijze voor delicatessen. Zouten kan zowel nat (pekelen) of met droog zout. Vanafish past beide methodes [&hellip;]"}