Grayish body with silvery flanks and a white belly; separated dorsal fins and a flat head with a broad snout.
Captured from the wild or raised in ponds.
Mainly in brackish water ponds or coastal lagoons.
Highly valued for its meat and roe (known as bottarga), which is used in gourmet cuisine.
By-products: Salted and dried roe is a high-value product.
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