Filet z białej ryby morskiej (np. dorsz, polędwica z dorsza, dorada, labraks)

Description

Fillet of white sea fish, such as cod, cod loin, sea bream, or sea bass, has a delicate, mild flavor and white, finely textured flesh with a moist consistency, often without a strong fishy aroma, making it a versatile ingredient. The skin can be thin and easy to remove, and after cooking, the meat remains tender and juicy. It is an excellent source of lean protein, low in calories, with a moderate content of omega-3 fatty acids, B vitamins (including B12), selenium, and iodine, which support heart, brain, and metabolic functions. In the kitchen, it works well baked, grilled, pan-fried, stewed, or steamed, ideal for soups, salads, tacos, spreads, and delicate citrus or herb sauces. The fillet should be stored chilled on ice or in the refrigerator at 0–4°C for 1–2 days, tightly wrapped or vacuum-sealed; for longer storage, freeze at −18°C (for several months) and thaw in the refrigerator, avoiding refreezing.