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Bass fish

The sea bass or sea bass, Dicentrarchus labrax, is a perciform fish of the Moronidae family, which inhabits the Atlantic coast from Norway to Senegal and throughout the Mediterranean, constituting a very popular species both at a gastronomic level and in sport fishing and together with the sea bream, one of the most cultivated species in European aquaculture.
The sea bass is a very active predator, which can reach 80 centimeters, although it is normal to observe it with a size between 40 and 55 cm, and a weight of 2 to 5 kg.
Its body is elongated and has large scales, with a pointed head and a large terminal and slightly protractile mouth with a prominent lower jaw.
Leaden gray in color, darker on the dorsal part, the ventral area is slightly yellowish and the sides are more silvery.
It does not present sexual dimorphism, with only one clutch per year, the natural season being from January to March.
A fish of shallow coastal waters, it is very gregarious when they are young, preferring areas near the coast, becoming solitary or in pairs when they are adults, at which time it prefers areas further from the coast.
Of high ecological adaptation, very euryhaline and eurythermal, since it can live in almost fresh waters and withstand very high salinities (greater than 60%), and withstand temperature ranges between 3 and 30 oC. This allows it to inhabit both coastal waters rocky and sandy, such as entering river mouths, salt flats and even partially going up rivers.
It is a very active predator whose name, sea bass, derives from the word lupus (wolf); Their diet consists of smaller fish, as well as molluscs, marine crustaceans and, in general, any marine animal that is of adequate size.
Regarding its cultivation, it is after the sea bream, the most cultivated marine species, taking about two years to reach 500 grams of weight.
Normally bred in cages in the open sea (Off shore) its euralino character allows it to be cultivated in estuaries on land, too saline or too sweet for other species.
Regarding its gastronomic value, it is a semi-fatty fish, whose consumption is widespread, with a wide variety of recipes depending on the size and culinary culture of the area.