Fresh anchovies are an oily fish with high nutritional value, rich in omega-3 fatty acids and high-quality protein. They have an intense flavor and juicy, tender flesh.

It can be prepared fried, grilled or marinated in vinegar, whole or butterflyed.

The forkbeard is a white fish, low in fat and high in protein, rich in B vitamins, phosphorus and omega-3. Ideal for balanced diets.

Its meat is tender and has a delicate flavor. It's delicious baked, grilled, breaded, or Galician-style with garlic sauce.

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The bogue is a white fish with a slender, silvery body, found in the Mediterranean and the Atlantic. Rich in protein, calcium, and B vitamins, it is nutritious and easy to digest.

Its meat is light and mild in flavor. It's delicious fried, grilled, pickled, or used as a base for broths and traditional empanadas.

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The albacore tuna is a tuna with long, distinctive pectoral fins, with commercial sizes ranging from 4 to 12 kg. Its season runs from June to October.

White meat, soft and highly prized, rich in omega-3, proteins and B vitamins.

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The Atlantic bonito is a blue fish of the Scombridae family, with a fusiform body and a back striped with dark blue diagonal lines.

It reaches an average size of 50 cm and can grow up to 91 cm and weigh several kilos. Its season runs from May to October.

Rich in omega-3 fatty acids, high biological value protein (24.7 g per 100 g), vitamins B12 and D, potassium, and selenium. Beneficial for cardiovascular health and the immune system.

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The blackbelly rosefish is a white rockfish with a robust body and mottled reddish coloration. It can reach up to 50 cm in length and about 3 kg in weight, although specimens between 20 and 30 cm are more common.

Very low in fat (1.7 g/100 g) and rich in protein (19 g/100 g), vitamins A, B12 and minerals such as iron and phosphorus.

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The common squid is a cephalopod mollusk found in the Mediterranean and the Northeast Atlantic. It reaches up to 50 cm in length and 2 kg in weight, with typical sizes between 15 and 30 cm.

Low in fat (1.4 g/100 g) and rich in protein (14 g/100 g), iodine, phosphorus, selenium and omega-3.

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The forkbeard is a white fish, low in fat and high in protein, rich in B vitamins, phosphorus and omega-3. Ideal for balanced diets.

Its meat is tender and has a delicate flavor. It's delicious baked, grilled, breaded, or Galician-style with garlic sauce.

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The gilthead seabream is a white fish with an oval, compressed body, recognizable by its characteristic golden band between the eyes and the black spot on the operculum. It typically reaches sizes of 35 to 60 cm and weights of 800 g to 4 kg.

Very low in fat (1 g/100 g) and rich in high biological value protein (18-20 g/100 g), omega-3, potassium and B vitamins.

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A rockfish with an ovoid body and mottled brown and reddish coloration, with venomous dorsal spines. It typically measures 15 to 25 cm, with a maximum of 41 cm.

White fish, very low in fat and high in protein, similar in nutritional profile to the scorpionfish.

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A rockfish with a conical body and large, armored head, recognizable by its striking pectoral fins. It reaches between 40 and 55 cm in length and up to 5 kg in weight.

White fish, low in fat and rich in high biological value protein, phosphorus and B vitamins.

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An oily fish with an elongated body, a blue-green back with dark bands, and a silvery-yellow belly with black spots. Minimum commercial size of 18 cm in the Mediterranean and 20 cm in the Atlantic.

Rich in omega-3 fatty acids, high biological value proteins, vitamins B6, B12 and D, and minerals such as phosphorus and selenium.

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The pouting is a white fish of the cod family, with a tall, elongated body, a brownish-yellow coloration with a coppery tinge, and large eyes. It reaches up to 45 cm in length, with typical specimens weighing between 200 and 500 g. It is caught year-round.

Very low in fat (1 g/100 g) and rich in protein (15.4 g/100 g), selenium, phosphorus and vitamins B6, B12 and D.

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Fresh, cleaned, boneless, and headless anchovy fillets (Engraulis encrasicolus) in bulk, ready to cook. Tender flesh, delicate flavor, and bright silver color.

Oily fish rich in omega-3 fatty acids, high biological value proteins, vitamins D and B12, and minerals such as calcium and phosphorus.

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Hake fillets are fresh, boneless, and skinless hake (Merluccius merluccius), ready to cook. With firm, white flesh and a mild flavor, it is one of the most popular fish cuts available at the fishmonger's.

White fish very low in fat (1.5g/100g) and rich in high biological value protein (17g/100g), phosphorus, potassium and B vitamins.

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Sardine fillets are fresh sardines (Sardina pilchardus), butterflied and boneless, ready to cook. They have juicy flesh, an intense flavor, and a characteristic silvery skin.

A very nutritious oily fish, rich in omega-3 fatty acids, protein (20 g/100 g), vitamin D, B12 and minerals such as calcium, phosphorus and selenium.

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Fresh, butterflied, boneless mackerel (Scomber scombrus) fillets, ready to cook. Firm flesh, pronounced flavor, and skin with the characteristic blue-green mottling.

Oily fish with a high content of omega-3 fatty acids, proteins (19 g/100 g), vitamins D, B12 and B6, and minerals such as phosphorus, potassium and selenium.

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The rooster fish is a flat, white fish with an oval body, grayish-brown skin, and fine, delicate flesh. It typically reaches weights of between 200 g and 1.5 kg.

Very low in fat (1.9 g/100 g) and rich in protein (18 g/100 g), vitamin B12, phosphorus, selenium and potassium.

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The flying gurnard is a bottom-dwelling fish with a conical body and angular head with bony plates, recognizable by its enormous fan-shaped pectoral fins of blue tones.

It reaches an average size of 38 cm and a maximum of 50 cm.

White fish with firm flesh and delicate flavor, low in fat and rich in protein, phosphorus and B vitamins.

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The atlantic horse mackerel is a blue fish with a fusiform, silvery body, a very pronounced lateral line, and characteristic scutellum on its back. It reaches between 25 and 50 cm in length and weighs between 300 g and 1 kg. The minimum commercial size is 15 cm.

Rich in omega-3 fatty acids, high biological value proteins, vitamins B6, B12 and D, selenium, phosphorus and potassium.

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The witch flounder is a flat, white fish with an oval, elongated, and narrow body, with both eyes on the right side. A smaller relative of the common sole, it reaches a maximum size of 30 cm.

It inhabits sandy and muddy bottoms of the Mediterranean and the Atlantic.

Very low in fat and rich in high biological value proteins, phosphorus, potassium and B vitamins.

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The blue whiting, also known as the smelt, is a white fish of the cod family, with an elongated and slender body, a bluish-gray back, and a whitish belly. It reaches up to 55 cm in length, with a minimum commercial size of 15 cm. It inhabits depths between 100 and 3,000 m.

Very low in fat (0.7 g/100 g) and rich in protein (17-18 g/100 g), omega-3, phosphorus and B vitamins.

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Hake is one of the most prized white fish, with a fusiform body, silvery skin, and firm, white flesh. It can reach up to 1.8 m and 11 kg, with typical commercial sizes ranging from 20 cm to 1 kg.

Very low in fat (2.8 g/100 g) and rich in protein (16 g/100 g), omega-3, selenium, phosphorus and vitamins B12 and D.

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Hake caught by bottom trawling is captured using bottom trawling nets. It is more readily available and maintains the same nutritional profile: low in fat, rich in high-biological-value protein, omega-3 fatty acids, phosphorus, and B vitamins.

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The European Argentine, also known as the silverside, is a small, slender, white fish with a bright silvery body and a slightly greenish back. It reaches up to 20 cm in length. It lives in schools near the surface in the northeastern Atlantic and the western Mediterranean.

White fish with very white flesh and delicate flavor, low in fat and rich in protein, phosphorus and B vitamins.

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The common white seabream, also known as the mojarra or sargo, is a sparid fish with an oval, compressed body, silvery-gray in color with two characteristic black stripes: one behind the head and the other on the caudal peduncle. It reaches up to 30 cm in length and typically weighs between 300 g and 1 kg. It lives on rocky bottoms in the Mediterranean and the Cantabrian Sea.

Fish with firm and tasty flesh, rich in protein (15 g/100 g), phosphorus, selenium, potassium and vitamins B12 and D.

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The saddled seabream is a sparid with an oval, compressed body, silvery-gray in color, and recognizable by the characteristic black patch at the base of its tail. It reaches up to 30 cm in length, with typical sizes ranging from 20 to 25 cm and weights from 150 to 400 g.

Low-fat white fish, rich in high biological value protein, phosphorus, selenium and B vitamins.

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Whiting is hake (Merluccius merluccius) in its juvenile stage, with usual sizes between 20 and 35 cm and weights of 150 to 500 g. It has a fusiform body, silver skin and white, fine flesh with a delicate flavor.

White fish very low in fat (1.5g/100g) and rich in high biological value protein, phosphorus, potassium and B vitamins.

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The small-spotted catshark is one of the smallest sharks found along our coasts, with an elongated body and rough skin with dark spots on a light brown background. It reaches between 50 and 80 cm in length, with a maximum of 100 cm. It lives on sandy and rocky bottoms in the Mediterranean and the Atlantic, at depths of between 20 and 200 m.

Fish with firm flesh and no bones, low in fat and rich in high biological value protein, phosphorus and B vitamins.

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The jumbo squid is a cephalopod mollusk with an elongated, narrow mantle, short fins, and a pinkish-white coloration. It reaches up to 37 cm in length. It lives between the surface and 600 m deep in the Mediterranean and the Atlantic, and is mainly caught by trawling.

With a more intense flavor than squid and a firm texture. Low in fat (1 g/100 g) and rich in protein (16 g/100 g), iodine, phosphorus, and selenium.

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Baby octopuses are specimens of Eledone cirrhosa, also known as the white octopus or moscardino. They are distinguished from the common octopus by having a single row of suckers on each tentacle and a rough, muscular mantle.

They reach up to 40 cm in length and 1.2 kg in weight.

Low in fat and rich in high biological value proteins, iodine, iron, selenium, phosphorus and vitamin B12.

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The common octopus is the most prized cephalopod on our coasts, with a soft body and eight tentacles with a double row of suckers. It reaches up to 1.3 m in total length and typically weighs between 1 and 4 kg, with exceptional specimens weighing up to 10 kg.

Very low in fat (1 g/100 g) and rich in protein (15 g/100 g), iodine, iron, selenium, phosphorus and vitamin B12.

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The witch flounder is a flat, white fish with an oval, elongated, and narrow body, with both eyes on the right side. A smaller relative of the common sole, it reaches a maximum size of 30 cm.

It inhabits sandy and muddy bottoms of the Mediterranean and the Atlantic.

Very low in fat and rich in high biological value proteins, phosphorus, potassium and B vitamins.

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The black monkfish is a bottom-dwelling fish with a flattened body, purplish-brown skin with light and dark spots on its back, and a characteristic black belly that distinguishes it from the white monkfish. Smaller than the white monkfish, it reaches up to 100 cm in length, with typical sizes ranging from 30 to 50 cm.

Its flesh is firmer, juicier and more prized than that of the white monkfish, with the same nutritional profile: very lean, rich in protein, phosphorus, potassium and B vitamins.

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The white ray is an elasmobranch with a rhomboidal disc, a long, pointed snout, and a back covered in spines in adults. It is one of the largest rays, reaching up to 2.3 m in total length. It inhabits depths of between 30 and 600 m in the eastern Atlantic and the Mediterranean.

White fish very low in fat (0.9 g/100 g) and rich in high biological value protein (17 g/100 g), vitamins B3, B6 and B12, and phosphorus.

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The red mullet (Mullus surmuletus) is recognized by its reddish coloration and its two barbels. It reaches between 25 and 40 cm.

Semi-fatty fish, rich in protein, omega-3 and B vitamins.

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The John Dory is a fish with an oval and highly compressed body, recognizable by the round black spot on each flank. It reaches between 30 and 65 cm in length, with common sizes up to 50 cm.

Very lean white fish (1.4g of fat/100g), rich in protein (18g/100g) and B vitamins.

The sardine is an oily fish with an elongated, silvery body and a row of dark spots along its back. It reaches between 15 and 25 cm in length.

Their best season runs from May to October.

Rich in omega-3, protein (20 g/100 g), vitamin D, B12, calcium, phosphorus and selenium.

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The sargo is a sparid with an oval and silvery body, with 8 to 12 vertical black bands and a dark spot on the caudal peduncle.

It reaches between 18 and 45 cm in length and up to 2 kg in weight.

White fish rich in protein (15 g/100 g), phosphorus, selenium, potassium and vitamins B12 and D.

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The cuttlefish is a cephalopod mollusk with an oval, flattened body, ten tentacles, and the characteristic internal calcareous cuttlebone. It reaches between 15 and 40 cm in length and up to 4 kg in weight.

Very low in fat (1.5 g/100 g) and rich in protein (16 g/100 g), iodine, phosphorus, selenium and vitamin B12.

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The Atlantic mackerel is an oily fish with a fusiform body, recognizable by its blue-green back with dark bands and silvery belly. It reaches between 30 and 50 cm in length and up to 3 kg in weight.

Rich in omega-3, protein (19 g/100 g), vitamins D, B12 and B6, phosphorus and selenium.

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