Hake and whiting are the most consumed fish in Spain, with almost 87 million kilograms

Hake and whiting are the two most consumed fish by Spaniards and they reach their homes thanks to trawling. They are followed by other products with a long tradition such as monkfish, roosterfish, crayfish, squid, and cod, all of which are essential in the Mediterranean diet and in our gastronomic culture. Spain is the leader in the European Union in fish and seafood catches thanks to trawling, which consists of towing one or several cone-shaped nets between one or two boats. This technique is currently subject to strict regulations that allow for the renewal and conservation of marine biodiversity and minimize the effects on marine ecosystems. Likewise, the capture of fish has a lower carbon footprint compared to red meat, chicken, cheese, nuts, or tofu. As far as species are concerned, there are many of them that are mainly caught using this type of fishing gear, such as fish such as sole, haddock, megrim, black halibut, monkfish, conger eel, red mullet, shrimp, Norway lobster, ...