2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sea bass is a predatory coastal fish with amazing taste and aroma. She lives off the coast of the Mediterranean. Her body is silver, flattened and laterally elongated. It is known for its characteristic division of the dorsal fins and the dark gray spot on the gills.
The maximum weight that sea bass reaches is 12 kg. In Bulgaria, however, mostly farmed fish of 0.400 kg are offered. Sea bass is a preferred fish for frying. In its raw form, it is also suitable for grilling, as well as for stewing in foil or steam.
The skin of the fish should not be cleaned, as it becomes tasty and crunchy during heat treatment. The bones are cleaned after frying or roasting, because low-fat meat does not break down.
The classic recipe for sea bass comes from France. In it it is seasoned with dill. There is almost no recipe in which sea bass is not seasoned with dill or parsley. In more southern peoples it is most often prepared with garlic.
Smoked sea bass is used for appetizers and cocktail bites. This fish can replace lefer and bream in the recipe. In Italy, sea bass dishes are served with chilled Riesling. It goes best with white wine.
Green spices are one of the most suitable in the preparation of sea bass. Here are the ones:
Sea bass with green spices
Necessary products: a few sea bass, 1 lemon, the juice of 1 other lemon, thyme, parsley, oregano, devesil, freshly ground black pepper, salt, 4 cloves crushed garlic, olive oil
Method of preparation: All products except fish, lemon and lemon juice are mixed. A homogeneous mixture must be obtained and it can be strained.
The fish is cleaned and split on both sides. The resulting slits are filled with the mixture of spices. It is also spread on whole fish on all sides.
Arrange a few slices of lemon in the belly of the fish. Bake the sea bass in the oven until pink. They can also be prepared on the grill and barbecue. They are served with steamed vegetables and a sauce of your choice - skordalya, tartar, etc.
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