Origin: Murcia.
The sea bass (Dicentrarchus labrax) from the serranid family, is a fish with an elongated and slender silhouette, measuring between 10 cm and 1 m.
Rich in proteins, omega-3 fatty acids, selenium, phosphorus, potassium, vitamin B12, and niacin.
Sea bass, along with cod, hake, perch, and skate, is one of the leanest white fish, as it provides only 1.3 g of fat per 100 g of meat. In addition, it has a high content of proteins with high biological value, as well as vitamins and minerals.
Its meat is a good source of omega-3 fatty acids, as well as minerals such as phosphorus, selenium, and potassium.
Among the vitamins, special mention should be made of those in the B group (B12 and niacin), which contribute to normal energy metabolism. Sea bass has a higher content of these vitamins compared to other fish.
Vitamin B12 is present in an amount equivalent to, or even higher than, that found in meats, eggs, and cheeses, all of which are animal-derived foods and natural sources of this nutrient.