Wild 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.
Mainly fished in the Northeast Atlantic Ocean, in Norway, in Morocco, in the Mediterranean and Black Sea, the Wild Sea Bass is a semi-fatty fish. Its average rate of fat is 3.9 %. It is an excellent source of protein and very rich in vitamins, phosphorous, potassium, calcium, magnesium, zinc, and even selenium.
The firm, white and delicate flesh has a slight taste of shellfish. It only contains a few bones yet stays intact during cooking.

Our range also includes pinched Wild Sea Bass, which are caught individually angled. They have a label pinched on their gills to guarantee superior quality and an even more subtle taste.

How to buy

Favor angled caught bars rather then net fished; the flesh will stay intact. Atlantic Ocean Sea Bass has a firmer flesh.

how to keep

You can keep Sea Bass at a temperature between 0 –2°C for up to 3 days.

Tips

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

Seasonality

Jan.
yes
Fé.
yes
Mars
yes
Avr.
yes
Mai
yes
Juin
no
Jui.
no
Ao.
no
Sep.
yes
Oct.
yes
Nov.
yes
Dé.
yes

Recipe

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