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.
Commercial name: Wild European seabass
Scientific name: Dicentrarchus labrax
FAO 3-alpha code: BSS
Catch area: FAO-27 – Northeast Atlantic
Subarea: Main subareas of origin at the port of Vigo: 27.9 (Portuguese and Galician Waters / Iberian Atlantic Waters), 27.8 (Bay of Biscay), and 27.7 (Waters West of Ireland / Celtic Sea). The exact subarea will be specified on the product label at the time of delivery.
Production method: Wild caught
Fishing gear or production system: Hooks and lines
Physical state: Fresh (not frozen)
Commercial presentation: Customer's choice
Net quantity: Will be specified at the time of delivery
Allergens: Contains: fish. May contain traces of: not applicable.
Storage conditions: Keep refrigerated between 0 °C and 4 °C. Consume as soon as possible, preferably within 24–48 hours from purchase.
Information on dates and batch: Expiration date and batch number: indicated on the product label at the time of delivery.
