Fish is a vital element in our food chain, especially in Mediterranean gastronomy. Fish provides us with between 18% and 20% of high-energy-value proteins, which we need in our bodies, as well as being a source of vitamins from the group B, in the case of blue fish we have a high contribution of vitamin A and vitamin B.
Within the wide assortment of oily fish, in the different species we have a significant contribution of Omega 6 fatty acids and Omega 3 unsaturated fatty acids and
oleic all of them beneficial for the normal functioning of the heart and to maintain adequate levels of cholesterol called bad and good, in addition to fish rich in different minerals necessary for the body such as iodine, potassium, phosphorus, and magnesium.
Depending on the type of fish, we have significant amounts of beneficial fat content in the case of oily fish, such as sardines, salmon, trout, tuna, herring or mackerel, and in fish called white whose content is more lean, we introduce different beneficial trace elements into our body, such as hake, cod and monkfish. In our stall you will find a great diversity of fish of both ranges, with full freshness and that we replace daily from the different markets that supply us.
Fresh fish has fully recognizable physical characteristics, clear and bright eyes, the body colours are clean and vivid, with bright red gills without mucus and torn scales, with a firm meat and obviously smells of sea and algae.
