Best season: October to May

Best color and quality: bright pink streaked with gold and a black striped front dorsal fin

Buying
An infaillible guide to freshness is the colour: if this begins to fade, the fish is going off.
The flesh should be quite firm, the body almost rigid, the skin tight and the eyes prominent and clear.

Storage
The fish is extremely perishable and must be consumed within a short time

Nutritional value
80 Cal per 100 g; rich in protein, iodine, iron and phosphorus