||F. Javier Sánchez Vázquez, José A. Muñoz-Cueto
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This book is dedicated to the European sea bass, or Dicentrachus labrax, which has always attracted the attention of so many people: scientists, fish farmers, fishermen and others. Since very ancient times, this sort of species has been considered a very valuable table fish, and it is still considered a delicacy in many restaurants today. This fish has many different names - for example, in France, it is called "loup de mer", in the Iberian Peninsula they call it "robalo" or "lubina", in Italv sea bass is referred to as "spigola" or "branzino", while the Greeks and Turks call it "lavraki" and "levrek", correspondingly. European sea bass was historically cultured in coastal lagoons and tidal reservoirs, so it is not surprising that this fish species was one of the first marine fish to be farmed in Europe using modern aquaculture techniques. In fact, in Italy sea bass and seabream are the most consumed fish species. The book consists of two basic sections: "General Biology and Ecology" and "Physiology, Behaviour, and Pathology".