Wild sea bass 2 kg
  • Wild sea bass 2 kg
  • Wild sea bass 2 kg
  • Wild sea bass 2 kg
  • Wild sea bass 2 kg
  • Wild sea bass 2 kg
Wild sea bass 2 kg
Wild sea bass 2 kg
Wild sea bass 2 kg
Wild sea bass 2 kg
Wild sea bass 2 kg

Wild sea bass 2 kg

42.00€ Kg
Tax included

We have different sizes available in our online shop, so choose the one that best suits your needs. Bear in mind that between 300-400 g, without cleaning, is needed per person.

2 kg piece. Recommended for 3-4 people.

The most popular way to get your sea bass is:

  • Whole and clean (ideal for cooking in the oven).
  • In two loins.

You can also request it be vacuum packed.

You’ll find a wide variety of dishes to try in our recipe section, including grilled sea bass with sweet potato chips.

Allergens
Fish
Select Preparación botones
Select Envasado al vacío
Select Quantity
2 Kg
2 Kg x 42.00€ / Kg = 84.00€

  • 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’s found on the rocky coasts of sandbanks, river mouths, and also in ports, docks, jetties, and breakwaters. It’s usually found at a depth of between 10 and 15 metres.

    It has a long, oval, slender body, with separate, spotless dorsal fins. Its long head and skin is silver grey on the back, together with a lighter colour on the sides and white on the belly. It has a huge, predatory mouth. The larger the piece, the more prized it is on the markets.

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

    One of the most traditional ways of cooking sea bass is “a la sal”. To do so, the sea bass is laid out on a bed of coarse salt and covered entirely in this salt. It’s then roasted and served, with a ritual made of lifting the layer of salt the skin attaches to, although the loins will be clean and ready to serve. It’s also excellent baked with olive oil and salt or steamed.

  • Technical specifications
    • Ficha Técnica

    Name: Wild sea bass (Dicentrarchus labrax) FAO 3-alpha code: BSS Catch or farming area: FAO-27 Sub-area: To be specified at time of delivery Method of production: Captured Fishing gear: Lines and hooks Store between: 0-4°C IMPORTANT: The net quantity and expiry date of the product shall be specified at the time of delivery.

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’s found on the rocky coasts of sandbanks, river mouths, and also in ports, docks, jetties, and breakwaters. It’s usually found at a depth of between 10 and 15 metres.

It has a long, oval, slender body, with separate, spotless dorsal fins. Its long head and skin is silver grey on the back, together with a lighter colour on the sides and white on the belly. It has a huge, predatory mouth. The larger the piece, the more prized it is on the markets.

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

One of the most traditional ways of cooking sea bass is “a la sal”. To do so, the sea bass is laid out on a bed of coarse salt and covered entirely in this salt. It’s then roasted and served, with a ritual made of lifting the layer of salt the skin attaches to, although the loins will be clean and ready to serve. It’s also excellent baked with olive oil and salt or steamed.

Name: Wild sea bass (Dicentrarchus labrax) FAO 3-alpha code: BSS Catch or farming area: FAO-27 Sub-area: To be specified at time of delivery Method of production: Captured Fishing gear: Lines and hooks Store between: 0-4°C IMPORTANT: The net quantity and expiry date of the product shall be specified at the time of delivery.

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