Nutritional characteristics
They are low in energy, low in lipids and high in protein. They are an excellent source of vitamins and minerals, particularly calcium, magnesium, phosphorus, iron and zinc, as well as vitamins A, B6 and B12.

Minimum capture size
15 cm.

Capture area
North-East Atlantic (FAO Area 27), Mediterranean Sea (FAO Area 37).

Capture method
Encircling, trawling and gillnets.

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