Fresh hake fillets (whole piece)

It is a saltwater fish characterized by having a elongated body with a large head. The mouth has strong pointed teeth. It has two fins on the sides. The first one comes out of the head and the second one is very separated from the first one. It is gray with a touch of blue. But the sides are silver and white on its belly. It is a white fish that comes in saltwater. It usually feeds on smaller fish. When they are young fish, they are known as "pijotas", "pescadillas", "merlucillas" or "cariocas". Properties and benefits Pescadilla is a great source of minerals such as selenium and phosphorus. It helps reduce cholesterol levels in the blood. It improves concentration and memory thanks to the amounts of minerals such as zinc or phosphorus it contains. Pescadilla strengthens bones thanks to vitamin D. It contains proteins that help nourish muscles. It is a fish that is easily digested. Nutritional value per 100g Calories: 73.90 kcal Fat: 0.80g Cholesterol: 56.80mg Sodium: 100mg Proteins: 16.68g Vitamin B12: 1ug Calcium: 43.40mg Iron: 0.77mg Vitamin B3: 7.30mg Storage and tips It is important to keep it refrigerated. If you are going to consume it within two days, it will last in the fridge. If not, you should freeze it. If you are going to freeze it, it is ideal to wash it well, dry it well, sprinkle salt on it and finally wrap it in plastic wrap and aluminum foil. It will last up to a maximum of 4 months. Recipe and uses in the kitchen We can cook pescadilla fillets either grilled with a drizzle of oil or in the oven with caramelized onion and cream of potatoes and leeks: Cut 4 onions into julienne and caramelize them. Approximately about 25 minutes, until they are golden. Make the leek and potato cream. Place the fish in a baking tray, season with salt and pepper and add a drizzle of oil and white wine. Bake for 8 minutes. Once ready, serve the fish with the caramelized onion on top.