Origin: Galicia. Hake is rich in proteins, omega-3 fatty acids, selenium, phosphorus, potassium, vitamin B12, and niacin. In its nutritional evaluation, hake is part of the white or lean fish, with a fat percentage of less than 3%, within which its content of polyunsaturated omega-3 fatty acids stands out. It has a high content of high biological value proteins; it is a source of minerals such as selenium, phosphorus, and potassium. Regarding vitamins, vitamin B12 remains the most notable (a serving of hake covers 80% of the recommended intakes for men and women aged 20 to 39 who engage in moderate physical activity), followed by vitamin B3 or niacin.