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It is a white saltwater fish that belongs to the hake family. It is also known as hake or whiting, and the name varies depending on its size. It usually feeds on small fish. What sets it apart from the rest is that this fish is presented with its tail curled. It has two dorsal fins; one triangular in shape and another long one almost as long as the anal fin. It usually feeds on crustaceans. Properties and benefits Pijota meat is rich in water, protein, and folic acid and low in fat. It has a high content of minerals such as iron, calcium, phosphorus, iodine, and copper. It is an easily digestible fish. Thanks to its selenium content, it protects us against cardiovascular diseases and strengthens our immune system. But the presence of this mineral in pijota also makes it a powerful antioxidant and delays cellular aging. It promotes the functioning of cellular and muscular tissues thanks to iodine, as well as controlling the thyroid. Its water content promotes hydration and helps us stay hydrated. Nutritional value per 100 g Calories: 76 kcal Protein: 17.4 g Fat: 0.7 g Carbohydrates: 0 g Calcium: 16 mg Potassium: 320 mg Phosphorus: 218 mg Storage and tips Always in the refrigerator and in the coolest part. If you want to prevent them from drying out, you should cover them with a damp cloth. Recipe and uses in the kitchen Pijota can be cooked in many ways, but there is a typical way that is the most well-known, curled with its tail bitten, floured, and fried. You simply have to add salt to the fish. It is best to do it well before cooking so that the fish absorbs the salt well. When you want to cook them, coat them in flour and fry them in a pan with plenty of hot oil.