Origin: Castellón.
The whiting is a white fish with very tasty meat, ideal for consumption in frying, being one of the star bites of our gastronomy.
Rich in proteins, fatty acids, omega-3, selenium, phosphorus, vitamin B6, B12, and niacin.
The 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 calorie content than its adult counterpart.
It is a source of omega-3 fatty acids and its proteins are of high biological value.
The contributions of minerals stand out in the case of selenium and phosphorus.
Regarding vitamins, the content of vitamin B6, B12, and niacin would be noteworthy, as they contribute to normal energy metabolism.