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Sea bass is a white, semi-fatty fish found in saltwater. It is also known as "robalo." Its body is elongated and slightly rounded, with two dorsal fins and a caudal fin. Its back is silver-gray and greenish, and its belly is white. Its head is pointed, and near the head, there is a dark area that distinguishes the sea bass. When they are young, they have black spots distributed throughout their bodies. They usually live near the coasts, very close to the surface. Properties and benefits Sea bass is one of the white fish with the lowest fat percentage and a high content of biologically valuable proteins. It contains large amounts of vitamin B12, and its minerals include phosphorus, potassium, sodium, and magnesium. It usually hunts its prey at night and feeds on crustaceans, fish, invertebrates, and algae. 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 Sea bass can last 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 should be changed every 8 hours. Recipe and uses in the kitchen Sea bass with clams and cider is a different way to prepare it: Soak the clams in water and salt. On the other hand, flour the sea bass fillets and lightly fry them in a pan. Once they are browned on both sides, add the previously cleaned clams, a cup of fish broth, parsley, two cups of cider, and let it cook for 10 minutes. Remove the fish fillets and clams and let the broth reduce in a saucepan. Serve on a tray with the clams and reduced broth.