More information

The gallo is also known as Iliseria or gallo del norte. Depending on the region, it is given different names. In the Balearic Islands and Catalonia, it is called bruixa; in Cantabria, ojito; in Galicia, rapante de manchas; and in the Basque Country, itxas oillarra. It belongs to the flatfish family. It is a white fish that lives in saltwater. It feeds on crustaceans and cephalopods. Its body is thin. It has eyes on the left side of its body, separated by a ridge. It is cream-colored on one side and usually adapts to its surroundings as a defense mechanism on the other side. They usually inhabit coastal areas near sandy reefs as a form of refuge. Properties and benefits: The gallo provides us with quality proteins. It also provides magnesium, potassium, phosphorus, and iron, contributing to the proper functioning of our bodies. It is an ideal fish for children due to its soft texture and flavor. It is very low in fat and calories, making it ideal for low-calorie diets. It is easily digestible, making it ideal for people with digestive disorders. It is highly recommended for pregnant women due to its folic acid content. Nutritional value per 100g: Energy: 81kcal Protein: 15.8g Fat: 1.9g Iron: 0.96mg Magnesium: 42.1mg Potassium: 250mg Sodium: 150mg Selenium: 24mcg Phosphorus: 260mg Iodine: 16mg Storage and tips: It will stay fresh in the refrigerator for one to two days. It can also be frozen, but do not wait until the last day to freeze it as it may have picked up germs. Recipe and uses in the kitchen: A quick and healthy way to cook gallo is on the grill. Heat a drizzle of oil in a grill or pan, season the gallo with salt and pepper, and when the grill is hot, place the gallo on it for 3 minutes on each side. A trick to ensure it cooks well on the grill and doesn't remain raw is to cover the pan or grill with a lid so that the steam helps cook it thoroughly.