Wild sea bass 2,5kg
  • Wild sea bass 2,5kg
  • Wild sea bass 2,5kg
  • Wild sea bass 2,5kg
Wild sea bass 2,5kg
Wild sea bass 2,5kg
Wild sea bass 2,5kg

Wild sea bass 2,5kg

€42.00 Kg
Tax included

You can choose between pieces of different sizes, we adapt to your needs. Please note that you need between 300-400 gr. uncleaned per person.

Piece of 2.5 kg. Recommended size for 5-6 people.

The most common ways of preparing sea bass are as follows:

  • Whole and cleaned (ideal for baking in the oven).
  • In two loins.

Also let us know if you would like us to vacuum pack it for you.

Don't forget to visit our recipe section and prepare fantastic star recipes such as grilled sea bass accompanied by a creamy boletus sauce and our Tibetan Caviar.

  • Indica cómo te gustaría que te lo enviáramos
Selecciona Quantity
2.5 Kg
2.5 Kg x €42.00 / Kg = €105.00

  • Description
    • Description

    The sea bass (Dicentrarchus labrax) inhabits the North Sea, the English Channel and the Atlantic Ocean, and is also very common in the Mediterranean Sea. It is found on the rocky shores of sandy areas, river mouths and also in ports, harbours, docks, jetties and breakwaters. It is usually found at a depth of between 10 and 15 metres.

    It has a long, oval and slender body, with separate dorsal fins and no spots. Its head is long and its skin colour is silver-grey on the back, lighter on the sides and white on the belly. It has a huge, predatory mouth. The bigger the fish, the more prized it is in the market.

    Sea bass is considered the leanest white fish of its kind. Ideal food for low-fat and low-calorie diets. It stands out nutritionally for its omega 3 acid content, which is fundamental in the prevention of cardiovascular diseases.

    One of the most traditional ways of cooking sea bass is ‘a la sal’. The sea bass is placed on a bed of coarse salt and covered with a large layer of coarse salt. It is grilled and to serve it, the ritual of lifting the quilt of salt is followed, to which the skin will remain attached and the loins will appear clean and cooked to perfection. Baked in the oven with olive oil and salt, or steamed, it is also excellent.

The sea bass (Dicentrarchus labrax) inhabits the North Sea, the English Channel and the Atlantic Ocean, and is also very common in the Mediterranean Sea. It is found on the rocky shores of sandy areas, river mouths and also in ports, harbours, docks, jetties and breakwaters. It is usually found at a depth of between 10 and 15 metres.

It has a long, oval and slender body, with separate dorsal fins and no spots. Its head is long and its skin colour is silver-grey on the back, lighter on the sides and white on the belly. It has a huge, predatory mouth. The bigger the fish, the more prized it is in the market.

Sea bass is considered the leanest white fish of its kind. Ideal food for low-fat and low-calorie diets. It stands out nutritionally for its omega 3 acid content, which is fundamental in the prevention of cardiovascular diseases.

One of the most traditional ways of cooking sea bass is ‘a la sal’. The sea bass is placed on a bed of coarse salt and covered with a large layer of coarse salt. It is grilled and to serve it, the ritual of lifting the quilt of salt is followed, to which the skin will remain attached and the loins will appear clean and cooked to perfection. Baked in the oven with olive oil and salt, or steamed, it is also excellent.

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