Vulgarly it is said that "something less than a quarter of the hand is what is missing to the whiting to be caught or hake" and that "also the whiting was before pijota".
Thus, the cycle of this highly prized white fish, with little fat, silver-grey colour, small scales and a serious appearance, goes through several nomenclatures according to its weight and dimensions
Whiting is rich in protein, osomega-3 fatty acids, selenium, phosphorus, vitamin B6, B12 and niacin.
Whiting is rich in protein, osomega-3 fatty acids, selenium, phosphorus, vitamin B6, B12 and niacin
The whiting has even less fat than hake (0.6 g versus 2.8 g per 100 g of edible portion, respectively), so it is a white fish with an even lower caloric 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, it would be remarkable the content of vitamin B6, B12 and niacin, which contribute to normal energy metabolism.
A serving of whiting provides 75% of the recommended intake of B12 for men and women aged 20 to 39 years with moderate physical activity
