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.