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The sea bass is a white, semi-fatty fish that lives in saltwater. It is also known as sea bass. Its body is elongated and slightly rounded, with two dorsal fins and a tail. Its back is silver-gray and greenish, and its belly is white. Its head is pointed, and near the head, it has a dark area that is how the sea bass is recognized. When they are young, they have black spots scattered all over their bodies. They usually live near the coasts, very close to the surface. Properties and benefits: It is one of the white fishes with the lowest fat percentage and a high content of biologically valuable proteins. It contains large amounts of vitamin B12, and among its minerals, phosphorus, potassium, sodium, and magnesium stand out. It usually hunts its prey at night and feeds on crustaceans, fish, invertebrates, and algae. The sea bass is a white fish with a very low fat percentage and a high content of B-group vitamins. It contains proteins very similar to those of meat but with fewer calories. The fatty acids it contains help control cardiovascular diseases. By containing vitamins B1, B2, B3, and B12, it promotes the formation of sex hormones and helps with the proper functioning of the nervous system. Nutritional value per 100g: Calories: 85.95 Proteins: 18g Fats: 1.3g Iron: 1.1mg Magnesium: 26mg Potassium: 255mg Phosphorus: 210mg Zinc: 0.80mg Conservation and tips: The sea bass can be kept in the refrigerator for a maximum of two days without freezing. It is best to place it on a tray with a damp cloth on top, which will need to be changed every 8 hours. Recipe and uses in cooking: The most common way to cook sea bass is in the oven, but there are many ways to prepare it, such as Sea Bass a la Donostiarra: The sea bass should be cleaned and cut into fillets. Preheat the oven to 200 degrees. Brown the sea bass first in a pan with the skin facing up, and once browned, place it on the baking tray with the skin facing down. Season with salt and pepper and bake for 8 to 10 minutes. While the sea bass is in the oven, slice 4 cloves of garlic and a chili pepper. Sauté the garlic first in a pan, and after 2 minutes, add the chili pepper. Once toasted, remove from heat and add 20ml of vinegar and the juice from the sea bass baking tray. Stir well. Sprinkle over the sea bass once it is ready to be served, with chopped parsley.