benefits of this fish and how to prepare it in the kitchen

The rape, known in some places as sapo, is a white fish with a very low caloric intake and high in protein. For those who do not know him, it can cause some rejection since it must be recognized that he has a particular image, with a flat head, a huge mouth sharp teeth like needles and skin without scales somewhat viscous (similar to that of amphibians). However, it is one of the tastiest and most nutritious fish on the market, where it can be found all year round, although it is at its best during the months of April and May.

With firm and juicy meat, it supports countless preparations and both its skin and bones are ideal for preparing delicious broths or fish stock rich in collagen. Its price means that it is not especially accessible, so each of its parts must be used. In fact, the skin can be cooked in pieces in the style of cocochas. It can be purchased whole or in parts, sliced ​​or loins, cheeks, even bones.

Its versatility gives it great prestige in the kitchen and allows it to be cooked simply grilled or barbecued, as well as in stews and stews, either with potatoes, rice and vegetables or in green, American, seafood sauce…. One of its best-known preparations is lobster, which has a similar texture to this crustacean.

It has only 82 calories per 100 grams and is very low in fat and rich in proteins of high biological value, with 18.7 grams per 100. Its potassium and phosphorus content stands out, to which a significant amount must be added. magnesium. Among its vitamins, there are those of group B: B1, B3 and B9, although the latter is the only one present in remarkable quantity. All this make it one of the best allies for people who follow weight loss diets.


  • Promotes concentration.
  • Provides energy.
  • Strengthens the immune system.
  • It is very easy to digest.
  • Its high protein content is satisfying.
  • Helps eliminate fatigue.
  • It favors the balance of water in the cells.
  • Maintains the health of the nervous system

Foie marino

Monkfish liver is known as marine foie. It can be found canned or fresh, although the latter is more difficult as it is very delicate and spoils quickly. If you are going to buy fresh monkfish and you want the liver, it is best to notify the fishmonger in advance.

With a powerful flavor and smooth texture, it can be cooked in an infinite number of ways, from simple grilled or fried, to pickled or in rice recipes.

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