Envío sólo Comunidad de Madrid
- Nombre científico: Micromesistius Poutassou
- Método de producción: Capturado
- Origen: España - Golfo de Vizcaya
Also known as Abril, Bacalá, Bacaladitos or Perlita. It is a gregarious fish. It is a white fish, with tender meat and little fat, tasty and saltwater, which lives in both the Atlantic Ocean and the Mediterranean Sea and the Cantabrian Sea. Its body is strong and its head is large and triangular in shape. Its body is elongated and its eyes are large, as is its mouth. The head is pointed and with a large jaw. It has two dorsal fins. Its color is bluish gray on the back and white on the belly. It lives on sandy bottoms and can sometimes be found on the coast. It usually feeds at night on small shrimps and sometimes on other fish and cephalopods.Properties and benefitsIts meat is rich in Iodine, but also contains zinc and magnesium. High protein content and low fat content. Among the vitamins, different vitamins stand out, particularly those that belong to group B: B1, B3, B9 and B12. Helps with anemia due to its iron content. Potassium controls blood pressure and improves kidney function. It helps us with the correct functioning of the intestine and nervous system thanks to magnesium. Folic acid and vitamin B12 help us with the functions of the nervous system, heart and brain.Nutritional value per 100gr:Calories 75.9 kcProtein 17.4 gFat 0.7 gIron 0.3 mgMagnesium 23 mgZinc 0.4 mgIodine 30 mgConservation and tricksIt is very perishable, so we have to consume it as soon as possible. They should be eaten fresh, to preserve their flavor and freshness. It can be frozen but it may lose that texture it has.Recipe and uses in cookingThey are usually prepared fried or baked. You can make them in the oven with lemon and garlic: Season the cod with salt and pepper and put them on a baking tray. Make the mash with 3 tablespoons of olive oil, 2 cloves of garlic. Coat the bacaladitos with the mixture and let them rest for an hour. Cut a lemon into slices and put it on the tray along with the fish. Bake for 15 minutes. Serve immediately with chopped parsley.
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