Firm white fish

Firm white fish refers to a category of fish characterized by their light-colored flesh and a dense, compact texture. These fish are ideal for a wide variety of recipes, from stews and grills to fried and baked dishes, thanks to their ability to hold their shape during cooking and absorb the flavors of seasonings well.

Among the most common types of firm white fish are cod, hake, sole, pollock, and grouper. These fish typically come from cold or temperate waters, with a varied origin ranging from the North Atlantic to the Pacific and Mediterranean coasts.

In terms of their properties, firm white fish is low in fat and calories, but rich in high-quality proteins, minerals such as phosphorus and iodine, and B vitamins, especially B12. Its regular consumption contributes to a balanced and healthy diet, supporting muscle function, the nervous system, and bone health.

In the Hispanic world, this type of fish may have different names depending on the country and species: pescadilla (in Spain and some regions of Mexico), mero (grouper), corvina (croaker/drum), abadejo (pollock), pescado blanco (white fish), or simply pescado firme (firm fish). These terms are used to describe similar varieties that share the common characteristic of having white flesh and a firm texture, ideal for preparing traditional and contemporary dishes.