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Golden dorado is also known as Pargo Dorado. It is a white, semi-fatty fish that lives in saltwater. It usually feeds on worms, fish, mollusks, and crustaceans, although it also eats algae. They are usually found in shallow depths and sandy bottoms. It is a coastal species and is very sensitive to cold temperatures. The name dorado comes from the golden stripe behind its eyes. It is a diurnal fish with an oval body. The head is large. Its color, on the back, is bluish green and its belly is silver. Its pectoral fins are usually pointed and quite long. Properties and benefits Dorado contains potassium and phosphorus, and in smaller amounts, sodium and magnesium. It is also an important source of vitamins A, B, B3, B12, and E. Being a white fish, it contains very little fat. It is perfect for low-calorie diets. Dorado is rich in fatty acids, which are good for preventing any cardiovascular disease. Thanks to all the minerals it contains, dorado helps strengthen our bones and nervous system. It is a very digestible fish. Nutritional value per 100g Calories: 77 kcal Protein: 17g Fat: 1g Calcium: 30mg Potassium: 446mg Phosphorus: 244mg. Storage and tips The best way to store it is in the refrigerator. Once you have bought the dorado, you should wrap it in a damp cloth and moisten it as it dries. Recipe and uses in the kitchen It is recommended not to eat raw or undercooked dorado to avoid the presence of germs. A very easy way to prepare it is with salt, as the meat remains very juicy since the fish cooks in its own juices; Preheat the oven to 200 degrees Celsius. In a large bowl, mix 2kg of coarse salt and 500g of fine salt. Add 1/3 of water to mix the salt well. In the oven tray, place a layer of salt where you will place the fish. Once placed, you will have to cover it with the remaining salt. The tail and the head will not be covered with salt. A trick to know if the dorado is ready is to look at its eye, and if it is white, we can remove it from the oven. Once you have finished the baking time, you will need to remove the salt from the fish.