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Farmed Sea Bass

Know your product

The scientific name of the Sea Bass is Dicentrarchus labrax; it is also called Sea Dace. Its dorsal fin is covered with lethal prickles. Its body is elongated and silver, its caudal fin indented.
Farmed in fresh water, mainly in Turkey, Spain, France or Greece, the Sea Bass is a semi-fatty fish. Its average rate of fat is 1.3%. It is an excellent source of protein and very rich in vitamins, phosphorous, potassium, calcium, magnesium, zinc, and even selenium.

How to buy

Sea Bass has to be longer than 42 cm, the minimum caliber for consumption.

how to keep

Keep Sea Bass at a temperature between 0–2°C up to 3 days.

Tips

The taste of Sea Bass is quite fine and subtle, so cook quickly to preserve all the flavors.

Seasonality

Jan.
yes
Fé.
yes
Mars
yes
Avr.
yes
Mai
yes
Juin
yes
Jui.
yes
AoÃ.
yes
Sep.
yes
Oct.
yes
Nov.
yes
Dé.
yes

Recipe

Get a detailed data sheet

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