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It is a blue fish belonging to the Carangidae family. It lives in rocky and sandy areas. In winter, it usually inhabits very deep areas, while in summer it approaches the coast. Its back is blue and it has a yellow stripe that goes from its mouth to the dorsal fin. Hence its name "lemon fish". Its tail is V-shaped. Its body is flat and elongated. It has scales that cover its body. Its head is usually larger and round-shaped, its eyes are small, and its mouth is wide. It has two dorsal fins and one anal fin. The lemon fish is a carnivorous fish that feeds on other fish, invertebrates, squids, and cuttlefish. It can weigh up to 60 kg when mature, with some specimens weighing up to 80 kg. Properties and benefits Lemon fish contains a good amount of Omega 3, which helps lower cholesterol levels in the blood and improve heart health. Its vitamin A content promotes the development of bones, teeth, and skin. Thanks to its B-group vitamins, this fish allows the use of energy nutrients, the formation of red blood cells, and the proper functioning of the nervous system. The notable minerals in this fish are potassium, calcium, sodium, zinc, and iron. Nutritional value per 100g Energy: 129 Kcal Fat: 4.2 g Protein: 21.0 g Storage and tips If you are not going to consume the lemon fish on the same day you bought it, it is best to store it in the refrigerator covered with a damp cloth for a maximum of two days. It can also be frozen, but be careful and wrap it well before placing it in the freezer. Recipes and culinary uses Lemon fish can be cooked in multiple ways. You can make a delicious recipe with roasted red peppers. The first step is to roast the peppers in the oven. In a bowl, mix two tablespoons of wheat flour with one tablespoon of chickpea flour and coat the fish pieces. Fry them in a pan for approximately 2 to 3 minutes. In another pan, sauté 3 cloves of garlic until golden brown, then add the peeled and sliced roasted peppers, season with salt, and cook for 7 minutes. Place them in a dish with the fried fish.