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It is commonly said that "a little less than a quarter of a hand is what the whiting lacks to be caught or hake" and that "besides, the whiting was previously picky". Therefore, the cycle of this highly esteemed white fish, low in fat, with a silver-gray color, small scales, and a serious appearance, goes through various names according to its weight and dimensions. Whiting is rich in proteins, omega-3 fatty acids, selenium, phosphorus, vitamin B6, B12, and niacin. Whiting has even less fat than hake (0.6 g compared to 2.8 g per 100 g of edible portion, respectively), making it a white fish with an even lower caloric content than its adult counterpart. It is a source of omega-3 fatty acids and its proteins are of high biological value. Mineral contributions are highlighted in the case of selenium and phosphorus. Regarding vitamins, the content of vitamin B6, B12, and niacin would be notable, as they contribute to normal energy metabolism. A serving of whiting provides 75% of the recommended intakes of B12 for men and women aged 20 to 39 with moderate physical activity.