Sea bass

Nutritional characteristics
Fish with a medium fat content, rich in omega-3 fatty acids. High protein content, vitamins B6, B12 and D, and some phosphorus.

Minimum capture size
36 cm.

Capture area
Northeast Atlantic (FAO Area 27) and Mediterranean Sea (FAO Area 37).

Capture method
Trawls and gillnets, hooks and hook-and-line gear.

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