Farmed sea bass
  • Farmed sea bass
  • Farmed sea bass
  • Farmed sea bass
Farmed sea bass
Farmed sea bass
Farmed sea bass

Farmed sea bass

€7.50
Tax included

Pieces of 300–400 g. One piece per person is recommended.

The most common way to enjoy this fish is clean and whole, ready to cook in the oven with a little salt. Or we can also cut it into two fillets. Tell us how you’d like us to send it to you.

Remember that all our fish can be frozen, being so fresh it’ll maintain all its properties.

And don’t forget to visit our fish recipes section, either, where you can learn to cook like a true chef.

  • Indica cómo te gustaría que te lo enviáramos
Selecciona Quantity
2 Items
2 Items x €7.50 / Item = €15.00

The minimum purchase order quantity for the product is 2.

  • 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 are 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.

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 are 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.

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