Also known as adeja. It is a fish belonging to the white fish family with little susceptibility to salt water. Its skin is covered with medium-sized scales. Its color is a silvery gray with brownish tones. Its fins are usually darker in color than the rest of its body. With a fairly large head compared to its body. It has two fins and the rear one is much larger and its color is red. This fish, when it feels threatened, hides its young inside its mouth to protect them. It is a very voracious fish that feeds on crustaceans, worms and fish. The corvina usually moves at night and during the day it is usually inside its shelters
Properties and benefits
Corvina contains very little fat and a lot of Omega 3, phosphorus and iron. It is a fish that is very well digested, heart-healthy and a powerful antioxidant. It is rich in protein and vitamins B3 which help with digestion and to maintain a radiant skin. The vitamin B12 it contains helps with the formation of red blood cells and the production of DNA. Being a white fish, it contains Omega 3, essential for our cardiovascular health
Nutritional value per 100 grams
Calories: 82 Kcal
Proteins: 18 g
Total Fats: 1 g
Sodium: 87 mg
Preservation and tricks
The best way to keep it in the refrigerator, once the sea bass is bought, is to wrap it in a damp cloth and keep moistening it as it dries
Receipt and uses in the kitchen
Corvina is a very grateful fish in the kitchen, which makes it can be cooked in different ways, it is often used for ceviches and salads raw; Cut the fish into very small slices and season with salt and pepper, also add a touch of Tabasco. Place the slices on a plate with a lime, ground pepper and a fresh chili. Next you can cut some slices of cucumber, tomatoes, onion if it is purple better and carrot. Add it to the fish with a chopped chili. Stir well so that all the ingredients are well integrated and let it rest for at least 20 minutes. Just before consuming add oil, two cups of coconut milk and finally to decorate add fresh mint leaves
