2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Sea bass / Morone labrax /, also called sea wolf is a predatory sea fish with a flattened and laterally elongated silver body. The back of the sea bass is dark green, the belly is white and its sides are silvery. The gill covers have two spikes and one dark spot. The mouth of the sea bass has large brush teeth. The maximum weight of sea bass is 12 kg and the maximum length is 90 cm.
Sea bass is distributed mainly in the Atlantic Ocean and the Mediterranean. The fish is a rare species for the Black Sea. In general, sea bass is one of the largest fish found in the Black Sea, but at the same time one of the rarest. Lives alone or forms small herds. Sea bass breed in spring or summer in the sea or lower reaches of rivers.
Sea bass is one of the most delicious fish in the sea. Its flesh is moderately oily and dense. The flesh of the wild sea bass is thicker, but on the other hand it is firmer and tastier. Farmed sea bass is fatter, but without much breath and taste.
Sea bass first appeared in American stores under the name Branzino. It appeared on the menus of American restaurants less than a decade ago, when it became quite popular throughout Europe.
Composition of sea bass
100 g fresh sea bass contains 125 kcal, 24 g protein, 54 mg cholesterol, 0.7 g saturated fat, 2.6 g fat, 0.4 g omega-3 fatty acids.
Selection and storage of sea bass
The tender and juicy flesh of the sea bass has a strong aroma and taste. Usually in our markets it is offered whole and chilled. When you buy whole sea bass, it must be placed on ice. As with other fish species and sea bass, the eyes should not be cloudy, but fresh and bright.
Choose cleaned specimens, because its flakes are numerous and very difficult to remove, and they must be completely removed before cooking. If you buy fillets or cutlets from sea bass, avoid those without skin, because it is difficult to determine whether it is actually sea bass or not.
Cooking sea bass
Fresh sea bass is suitable for steaming, grilling, in foil. Sea bass is a fish with very tasty skin that does not need to be cleaned because it becomes very crunchy when fried and baked.
Before cooking, wash the fish thoroughly with cold water. Make sure that her eyes and gills are completely removed, because the fish is not always thoroughly cleaned. The gills give an unpleasant bitter taste, which requires their mandatory removal. Smaller specimens are suitable for baking on a plate or pan.
Sea bass bones are best cleaned after heat treatment, because the meat is low in fat and does not break down during cooking. Southern European cuisines prefer sea bass with garlic, and according to a classic French recipe, it is prepared with dill.
We will present you an easy and classic recipe for sea bass in the oven.
Necessary products: 2 pcs. sea bass, juice and peel of 1 lemon, 50 ml of olive oil, 3 cloves garlic, thyme, pepper, salt.
Method of preparation: The fish is cleaned and washed. It is salted inside and out. In a small bowl, mix the lemon juice, olive oil, lemon peel, garlic, black pepper. Mash until a smooth sauce is obtained.
The sea bass is wrapped in a large sheet of foil and before folding, each one is watered with the resulting sauce. Add the thyme and wrap the foil very well so that the sauce does not run out. Bake for about 30 minutes in a preheated 200 degree oven. Served with a light garnish.
Sea bass It goes well with various Mediterranean spices and garnishes - garlic, olive oil, tomatoes and tomato paste, thyme, red peppers. Oriental spices suitable for sea bass are ginger, sesame, chili.
The taste of sea bass goes well with white wine, beer, all alcohols with aniseed aroma. A real classic, however, is to combine with cold Riesling.
Benefits of sea bass
Sea bass, like most fish, is an extremely useful and valuable food for health. It contains essential omega-3 fatty acids, which protect against a number of serious diseases and have a number of health benefits.
Sea bass is low in fat, which makes it suitable for dietary nutrition. Consumption of fish at least once a week reduces the risk of deposits on the walls of blood vessels, thus significantly reducing the risk of cardiovascular disease.
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Sea Bream, Sea Bass Or Trout To Choose?
Without a doubt, seafood is delicious and healthy. However, when it comes to choice of fish , we begin to wonder which one to choose. The criteria can be many, but usually the most important is the price of the fish and its size. In this article we will introduce you to the pros and cons of three favorite fish - bream, sea bass and trout, so you can more easily make your choice.
How To Cook Sea Bass
Sea bass is a very tasty fish, especially if it is prepared so that your guests lick their fingers and ask for an extra portion. Sea bass with dill is a very tasty and exquisite dish. Necessary products : 1 cleaned sea bass , 2 cloves garlic, 1 tablespoon dill, 3 tablespoons olive oil, salt and pepper to taste, 100 grams butter, 5 sprigs rosemary, 1 tablespoon fennel seeds, a few drops of mastic.
How To Clean Sea Bass?
One of the most delicious fish is sea bass. It is found in the Mediterranean Sea and the Atlantic Ocean. The fish has tasty meat, but it is not greasy. To make sure the sea bass is fresh, look at the fish's eyes. They should look fresh.
Season The Sea Bass Like A Real Chef
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.
How To Prepare Sea Bass?
Sea bass , or also called sea wolf, is a saltwater fish that is found in the Atlantic Ocean, the Mediterranean Sea and less frequently in the Black Sea, and is also bred in kennels. Sea bass is preferred because of the thick, white, tender, lean meat, low sugar content and excellent taste, as well as the lack of small bones.
