White fish has nutritional and gastronomic properties that are different from blue fish (oily fish) but are equally essential in our diet. They are low-fat fish with many possibilities for cooking, baking, with sauces, grilling and are ideal for many diets and especially to introduce children to the world of fish as food. Below, we list a wide assortment of white fish that you can find in our fishmonger, and that we will prepare for you, with the type of cut that you need for your recipe.
Pollock
This fish belongs to the cod family and is also known as serreta. It has a texture similar to that of hake and its cousin, cod, although with a less intense flavor and meat with a less firm consistency. It stands out for its Omega 3 composition and its contribution of proteins of high biological value: B vitamins, folic acid and minerals (especially phosphorus, iodine, potassium and magnesium) and cod has three times fewer calories.
Accepts all types of cooking such as hake, frying, with sauce, baked, baked
Wedge sole
Fish very similar to sole, in fact it is known as sand sole, very seasonal fishing, especially in summer.
It is a very popular fish in Andalusia because at the mouths of the Guadiana in the Guadalquivir are abundant. Acedia has a great contribution of protein and is very low in calories, in addition to having other nutrients, such as iron or potassium and vitamins E and K. High concentration of Omega 3.
Cooked fried. or on the grill or in the oven
Fresh Cod
Cod is a fish that has become popular over time, especially due to the British influence of its consumption. The existing gastronomic tradition in Spain has meant that consumption, for historical and conservation reasons, was reduced to salted cod. It is a fish of recent times, for the reasons mentioned above, it has become more popular in our cuisine.
It is a fish with a great contribution of vitamins, especially vitamins of group B, mainly B1, B2, B6 and B9. And it provides a large number of nutrients due to the diet of this vertebrate that consumes large amounts of plankton, so its meat provides significant amounts of selenium, magnesium, potassium, and phosphorus that are so beneficial for our health.
Due to the popular British culinary tradition of Fish&Chips, its consumption has become popular in our country. It is a product that can be cooked fried with an Orly batter, which is also very popular in Andalusian batters. It can be cooked in a stew with potatoes, in classic frying. or with sauce and baked.
Blue whiting
Fish also from the cod family, which provides nutritional properties similar to cod and has tasty meat, but which deteriorates easily with handling. There is a popular belief that it is a small cod but it owes its name (in castilian) to the fact that its morphology is similar to said fish but it is a fish that does not grow any larger
It has a contribution of minerals such as iron, potassium, zinc, iodine and magnesium. Contains group B vitamins that improve the immune system. Helps reduce cholesterol due to its omega-3 content.
Preferred cooking method grilled, fried, steamed, en papillote or baked.
Sea bream
It is a fish that, although some consider it classified as blue fish, its low fat content places it in the classification of white fish, it is a fish preferably from the Atlantic coasts and is considered one of the great fish in the gastronomic world, although Its cooking is very limited. It is a fish with a lot of bones and an intense flavor, which makes it complicated when it comes to introducing the little ones to the world of this food. Its consumption in Spain of ancestral origin has made it possible to create a kitchen utensil especially for its preparation, the “besuguera” (from de castilian fish name).
It has an important contribution of minerals such as fin, selenium, magnesium, and error, potassium and a wide range of vitamins from vitamin A to group B, being a fish of great dietary importance.
Its cooking has been exalted, in what is known throughout the gastronomy of our country as baked sea bream with its inseparable bakery potatoes, although depending on the cultures, it is very popular grilled, with the classic Basque garlic refried sauce, or in pickle and also salt.
Red scorpionfish
It is perhaps one of the most forgotten fish in gastronomy, despite being one of the most delicious fish that we can buy due to its morphological appearance, considered a very ugly fish and because of its bones, it has especially tasty meat but it is a fish that is more complicated to cook due to the number of bones it has. All of this reduces, despite its gastronomic quality, its range of cooking.
It has a very wide supply of vitamins and minerals like many of the scorpenid fish, a family to which it belongs. Its spines are poisonous even when dead.
Its morphology greatly limits its cooking, but thanks to the Basque Chef José Mari Arzak it has become popular in our country with the famous recipe for scorpionfish cake, considered one of the delights of national gastronomy.
School shark
The school shark is a fish that belongs to the shark family and whose meat is red, similar to that of tuna. It is a very popular fish, especially in Andalusia, with its different preparations. It is also a very seasonal fish that is abundant, especially in summer.
It is a fish with an important contribution of so-called quality proteins, apart from group D vitamins.
Its most popular cuisine is the well-known school shark in marinade, which is very widespread especially in the province of Cádiz. It is also consumed in Andalusian fried food cut into cubes that we will find in any Andalusian fried food shop.
Sea bream
Sea bream is a fish that some classify as blue fish, even though it is a fish, it is only denied that it is classified as white fish. It is a very seasonal fish, so the price of wild sea bream out of season is somewhat high, being The consumption and sale of farmed sea bream is more common, with gastronomic and organoleptic qualities very similar to those caught in the wild.
It is a fish with an important contribution of selenium and phosphorus and also of group B vitamins, although the contribution of these vitamins is less than that of other fish, although it has an interesting contribution of niacin, vitamin B 12 and vitamin B3.
It is a fish that can be prepared in various culinary preparations, among which the well-known sea bream in salt and baked sea bream stand out for their gastronomic popularity. In our fishmonger, we will prepare the product for the recipe that you are going to use in each case.
Four-spot megrim
Four-spot megrim is a so-called flat fish that has both eyes on the same side. It is a very tasty, low-calorie fish with bones. It is one of the classics of Andalusian cuisine that has become popular in the rest of the country, since it is a fish with gastronomic value and with more affordable prices than others. It is a fish with a very important biological protein value for nutrition, although its contribution of minerals and vitamins is less than that of others. But it is a very interesting fish if we take into account its nutritional value and its final price.
Like other fish, it has a medium content of B vitamins, small values of minerals and in proportion to others a high sodium content, its great advantage is the low caloric intake compared to others, depending on the type of cooking.
It is a fish that has become popular in different recipes. It can be prepared in the oven, fried Andalusian style, breaded Andalusian style, grilled and with different sauce preparations.
Sole
Sole is one of the select gastronomic dishes, very popular, especially because of the French recipes made with it. It is a flat fish, with a mild flavor, with a high nutritional value and very low in calories, which has become a classic of diets for people in a delicate state of health, and very suitable for children, who easily accept it due to its mild flavor and all of this makes it a very interesting food for its nutritional value. At our stop you will find it in various categories, whether national beach sole or imported basically from France with indisputable quality and freshness.
Apart from the nutritional properties already mentioned, sole is a fish that is very easy to digest and has a fairly important contribution of B vitamins and folic acid, and its mineral content highlights the contribution of magnesium, iodine and potassium with all their qualities. They make it a very important element of our nutritional system.
Sole is a fish that has become popular with different preparations and that, depending on how it is cooked, has become a classic in diets. Its most classic preparation is grilled, a la meunière is a restaurant classic, although on the sidelines. of its gastronomic quality, it is a little more caloric because it is cooked with a butter base, it can also be prepared in the oven, floured and fried or filleted and coated with egg au gratin with a bechamel sauce, it is a fish with many bones but with a proper technique very easy to clean once cooked. At our stall we will clean the skin or fillet it depending on the recipe you are going to make.
Sea Bass
The sea bass, also known as snook, is another of the classics of gastronomy in restaurants and in many homes. It is another fish that some classify as blue fish but it is a fish that falls within the white classification. Because it really is a lean fish, it only has 1.3% fat. Being a fish with high nutritional value. Currently, much of the bass on sale is farmed, since wild bass has a much higher price. In our store, both types of bass are available. Being a very popular fish in certain celebrations, depending on the season, its price is somewhat high, but it is a fish that cannot be missing from our tables, when we want to make recipes that are closer to restaurant recipes. At our stop we will prepare the sea bass with the appropriate cuts and preparations for the dish you are going to cook.
It is a fish with an important contribution of Omega 3, hence the confusion of some in classifying it as oily fish, with a high level of vitamin B 12 and niacin and a significant level of selenium and phosphorus.
Although baked sea bass has become a gastronomic classic, it is a fish that allows different preparations, especially with sauces, with the different preparations that are made for this type of fish in the gastronomy of different areas, especially in maritime areas.
Hake
Hake is without a doubt the most popular fish in our country of all fish, basically because without having the gastronomic properties of others, it is tasty enough to be prepared in different ways and, above all, due to its abundance, it is a nutritional element very helpful due to its price, one of the lowest of this type of food. At our stop you will find all types of hake, by type of extraction or size, which will surely meet the culinary needs you are looking for. It is a type of fish that allows multiple preparations, with a high gastronomic and nutritional value, which makes it very suitable for different diets and for introducing children to the world of fish.
Hake is one of the fish with the most important nutritional values due to the wide range of minerals and vitamins it provides and proteins with amino acids so important for our health, it is a fish very suitable for all types of diets.
Hake is a fish of high gastronomic value and possibly one of the ones with the most recipes and preparations, rooted in the gastronomic culture of the country. It can be prepared fried, in sauces, baked, grilled, boiled, all of this with different ingredients. cuts that accept and clean slices, supremes, fillets, logs, etc. that we will prepare for you in our fishmonger based on the recipe you want to make.
Grouper
Considered in popular gastronomic culture as the culmination of delicacies from the sea, hence the popular castilian saying "From the sea to the grouper and from the land the Lamb." Also known as grouper, it is a large fish that lives in temperate waters and, despite its popularity, is not one of those that has the most dietary properties, although it does have a presence of essential amino acids, it is a very soft meat fish with hardly any bones.
From a dietary point of view, it is a low-fat fish with proteins of high biological value, rich in antioxidants and with a low level of fat, which makes it suitable for many diets.
It is another of the fish that allows endless preparations, among which the classic grouper garnish stands out, it is also known in different frying preparations with various accompaniments and sauces.
Pink cusk-eel
Pink cusk-eel is a fish that belongs to the hake family, with soft, pink-looking meat, hence its name, which is a fish of foreign origin, since it is not endemic to our country and is mainly imported from countries on the continent. South America and the South African continent, it is a food that has become very popular in our country due to its mild flavor and especially its economical price accompanied by its versatility when preparing different recipes.
From a dietary point of view, it is a fish with few calories, a very low level of fat, a notable presence of potassium and also a presence of Omega 3 acids so essential for our cardiovascular health.
From a gastronomic point of view, it is a fish that accepts the same recipes as hake and that can be expanded to other types of recipes that the texture of its meat allows in a broader way than that of its cousin.
Monkfish
Here we find another great exponent of popular gastronomy that is obscured by its truly grotesque presence, especially caused by its large head, also known as a toad or frogfish. But we are faced with a fish with a very special flavour with very fine and tasty meat from its head and bones. We can make great fish stews and broths, which can be prepared in different cuts that we will make in our fishmonger according to your needs.
It is a fish very rich in minerals and vitamins, especially the low-fat beef group, which makes it ideal for many diets. It is another of the fish, perfect for introducing children to the world, for them, sometimes so complicated fish.
It is another of the great products of gastronomy and restoration that allows for many preparations due to its meat and its soft and peculiar flavour and can be prepared fried on the grill in the oven with different sauces and preparations. Its special flavour makes many assimilate it. to the lobster, existing through this characteristic, a classic of the cuisine of our country that is the narrowed monkfish. Popular legends tell that in certain luxury restaurants they kept the lobster shells and filled them with monkfish lightly sprinkled with sweet paprika. and they passed him off as a lobster.
Skate
la Raya es 
The Skate is a fish of which there are different and several species from different origins, it is a fish that does not allow many preparations, it is a cartilaginous white fish that does not have a skeleton and that belongs to the shark family, it is one of the least consumed in our country but highly appreciated for its gastronomic value although it is a fish from which only 55% of its structure is used and basically only its fins are consumed.
From a nutritional point of view, it is not a particularly notable fish, even though it is a fish that is very low in fat and has one of the lowest mineral content, although it has a good amount of potassium and sodium.
Due to the texture of its meat, it allows for a wide range of preparations and culinary recipes, especially with sauces. It can also be prepared fried on the grill in the oven with different accompaniments.
