We recognize the sea bass by its grey-blue back, silvery flanks and whitish-yellow stomach. If we see it, because the sea bass is clever: in clear weather it recognizes the fishing vessels and quickly makes off. It lives in the Atlantic Ocean, the Mediterranean Sea and the Black Sea, and can grow to 80cm long.
Sea bass can be fried, baked or braised. And more and more people are getting to appreciate the sea bass cooked on the barbecue. Do not use herbs with it that taste too strong, as they will quickly be too powerful for its mild, sweet flavour. Not just the flesh, the skin of the particularly high-protein sea bass tastes excellent too, so leave the skin on.
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