Young specimens are green or brownish with light spots, belly is paler, yellow-greyish.

Soft part of dorsal, anal and caudal fins are outlined with light blue stripe.

Threats to this species include habitat degradation, specifically the reduction of Posidonia seagrass beds, however, the population has not shown any serious signs of decline.

In artisanal fishing it is often caught in small quantities using nets and longlines, all year long, but much better from the Spring to the end of the Autumn.

It can be prepared in numerous ways, but it is best barbequed and served with some olive oil, lemon juice, garlic and parsley.