This term refers to fishes with white colour and low-fat content (not more than 2% of its weight). As far as cuisine is concerned, they are suitable for any preparation: grill, steaming, with sauce and in stews. What are the most common white fishes? Hake, monkfish, sole, bream, turbot, cod, John Dory and scorpion fish.
Claudio which wines would you recommend me?
White fishes, thanks to its low fat content, are perfect partners with white and red wines of scanty consistence, light personality and good acidity as for instance: any calcareous wine from the Chablis appellation, all the fruity and aromatic Riesling wines of Nahe appellation; every white wine from Muscadet Sèvre Maine appellation at the Loire department; the white wines of Rioja made with Viura grapes, as well as those red wines with Pinot Noir, Gamay or Merenzao match exquisitely with a good baked hake, steamed bream or grilled scorpionfish.