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Also known as April, Bacalá, Bacaladitos or Perlita. It is a gregarious fish. It is a white fish, with tender meat and low fat, tasty and salty water, which inhabits 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 well as its mouth. The head is pointed and has a large jaw. It has two dorsal fins. Its color is bluish gray on the back and white on the belly. It lives in sandy bottoms and sometimes can be found in the coast. It usually feeds at night on small shrimps and sometimes on other fish and cephalopods. Properties and benefits: Its meat is rich in iodine, but it also contains zinc and magnesium. High protein content and low fat content. Among the vitamins, it stands out for having different vitamins, especially those belonging to the B group; B1, B3, B9 and B12. It helps with anemia due to its iron content. Potassium controls blood pressure and improves kidney function. It helps with the proper functioning of the intestine and the 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 100g: Calories 75.9 kc Proteins 17.4 g Fats 0.7 g Iron 0.3 mg Magnesium 23 mg Zinc 0.4 mg Iodine 30 mg Conservation and tips: It is very perishable, so it must be consumed as soon as possible. It should be eaten fresh to preserve its flavor and freshness. It can be frozen but it may lose its texture. Recipe and uses in the kitchen: They are usually prepared fried or baked. You can bake them with lemon and garlic: Season the bacaladitos with salt and pepper and place them on a baking tray. Make a paste with 3 tablespoons of olive oil, 2 cloves of garlic. Coat the bacaladitos with the mixture and let it rest for an hour. Slice a lemon and place it on the tray with the fish. Bake for 15 minutes. Serve immediately with chopped parsley.