Wild European Seabass 3kg
  • Wild European Seabass 3kg
  • Wild European Seabass 3kg
  • Wild European Seabass 3kg
Wild European Seabass 3kg
Wild European Seabass 3kg
Wild European Seabass 3kg

Wild European Seabass 3kg

€46.00 Kg
Tax included

The authentic wild sea bass is the great unknown for many and the presence of farmed ones has captured a large part of the market in the marketplaces due to their price. The flavour and texture of wild sea bass is far superior to farmed ones, due to its diet rich in crustaceans and small fish, which gives it a more reddish appearance and an intense sea flavour. You can find it on the market during the coldest months until the arrival of spring.

We have pieces of different sizes, choose the one that best suits your needs and we will send it to your home prepared as you decide.

  • Indica cómo te gustaría que te lo enviáramos
Selecciona Quantity
3 Kg
3 Kg x €46.00 / Kg = €138.00

  • 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.

You might also like