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The sea bass (Dicentrarchus labrax) from the Serranidae 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 is one of the leanest white fish, along with cod, hake, perch, and skate, as it provides only 1.3 g of fat per 100 g of meat. In addition, it has a high content of proteins of high biological value, as well as vitamins and minerals. Its meat is a significant source of omega-3 fatty acids, as well as minerals such as phosphorus, selenium, and potassium. Among the vitamins, the B group (B12 and niacin) deserve special mention, as they contribute to normal energy metabolism, with sea bass having a higher content of these vitamins compared to other fish. Vitamin B12 is present in an equivalent or even higher amount than meats, eggs, and cheeses, all of which are animal-derived foods and natural sources of this nutrient.