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It is a gregarious fish that lives in small schools. To know if the sea bream is fresh, it must have a bright pink/reddish tone on the back and silver on the sides, and the fins must be pink. The sea bream is easily identified by the dark spot behind the gills. Properties and benefits It belongs to the family of blue fish. Its meat provides vitamins B and A, and minerals such as iron, phosphorus, magnesium, and potassium among others. Good for fighting anemia thanks to its iron content. Its Omega 3 content makes it a cardioprotective food, cleans the arteries, lowers bad cholesterol, and regulates blood circulation. Good for the health of our bones and skin thanks to vitamin A. It is one of the fish with the highest potassium content, so it has a diuretic effect. Nutritional value per 100g Energy 121 Kcal Fat 4.9 g Carbohydrates 1 g Dietary fiber 0 g Proteins 19.05 g Storage and tips If you want it to last two days in the fridge, you can place it on top of a bucket with ice. This will prevent it from deteriorating and acquiring bacteria. Recipe and uses in the kitchen The most common way to cook this fish is grilled or baked, or baked in the Madrid style. Cut and peel 3 potatoes, crush 3 cloves of garlic in a mortar with parsley and two tablespoons of breadcrumbs. Add the juice of 1 lemon and set aside. Preheat the oven to 180 degrees. Sauté the potatoes with an onion in a pan with oil, then transfer them to a baking tray. Once in the tray, add a glass of wine and salt. Place the fish on top of the potatoes and onion, and cover it with the breadcrumb mixture. Bake for 15 minutes.