White Fish

The monkfish is a coliform teleosteo fish, with large head and mouth, very consistent, without scales and white meat, very aromatic and low in fat. By its appearance, also receives the name of fish frog or pejesapo. His head is used for making soups and his tail offers exquisite slices.

Under this denomination we include a large number of species; Hake, pollock, monkfish … and flat fish such as turbot, sole and acedia or rooster.

About the author

Montse Gonzalez