Fresh hake tail (whole piece)

It is a white fish that belongs to the hake family, its body is long, slim, and has a large and robust head. It has two fins, the first one comes out behind the head. It is gray with a bluish touch and a white belly. It is a small hake. It feeds on crustaceans, squid, and anchovy. It belongs to the group of white fish. Properties and benefits Being a white fish, it contains a considerable amount of phosphorus, especially recommended for children. It is a great source of high biological value proteins. It provides selenium and phosphorus, as well as iron, magnesium, and potassium. Potassium is an essential mineral for our nervous system. Phosphorus helps us have healthy teeth and bones. And iodine is essential for controlling the thyroid, and finally, selenium is an antioxidant that helps us with the immune system and in the metabolism of fats. Nutritional value per 100gr Calories 73.90 kcal. Fat 0.80 g. Cholesterol 56.80 mg. Sodium 100 mg. Carbohydrates 0 g. Fiber 0 g. Sugar 0 g. Proteins 16.68 g. Storage and tips The hake should be stored between 0 and 4 degrees Celsius. This way it will last for two to three days. It should be wrapped or covered with a damp cloth to prevent it from drying out. Recipe and uses in the kitchen If you want to cook the whole hake tail, you can stuff it; preheat the oven to 200 degrees Celsius. Then prepare the filling that will go between the hake tails. First, in a blender, add a splash of oil, a few drops of lemon, a little parsley and cilantro, and a clove of garlic. Blend well. Spread the mixture on the hake tails. Cook 4 quail eggs, once cooked, place them between the hake tails, along with some shrimp and cubes of ham. Cover with the other tail and bake for 10 minutes.