"White fish, all varieties" CPFC per 100 g. Calories, proteins, fats, carbohydrates

White fish — is a general term for several species of fish with light or white flesh. White fish includes various species from different families. Here are some of them:

• Cod — a marine fish with white lean flesh. Cod is a valuable source of protein, vitamins, minerals, and omega-3 fatty acids.
• Halibut — a marine fish from the flatfish family. Halibut is also a good source of protein, vitamins and minerals.
• Hake — a marine fish from the cod family. Hake flesh is lean and delicate, rich in protein and minerals.
• Pollock — a marine fish from the cod family. Pollock is also a good source of protein, vitamins and minerals.
• Flounder — a marine fish from the flatfish family. Flounder flesh is lean and delicate, rich in protein and minerals.
• Sole — a marine fish from the sole family. Sole flesh is delicate and lean, rich in protein and minerals.

All these kinds of white fish are healthy and tasty products. They can be prepared in various ways: fried, baked, stewed, boiled, etc.

When choosing white fish, it is important to pay attention to its freshness and quality. Fresh fish should have a clean, undamaged, and unspoiled appearance. It is also important to check the expiration date and storage conditions.

Here are a few tips for preparing white fish:

• To keep the fish juicy, it is best to cook it in foil or in a sauce.
• To prevent the fish from becoming dry, do not overcook it in the oven.
• To add aroma to the fish, you can add lemon, herbs, or spices to the dish.

I hope this helps you choose and prepare delicious and healthy white fish.