Sea bass

Tasting and nutritional notes

Sea bass (Dicentrarchus labrax) is one of the most popular Mediterranean fish. Its flesh is fine-textured, firm, with a distinctive subtle flavor and mild taste. This fish is best enjoyed grilled, pan-fried, steamed or poached. Pan-searing it before cooking in the oven is also very effective. Always delicious!
This fish has a reduced caloric intake but is rich in Omega-3 fatty acids which are responsible for its high nutritional value, combined with the other nutrients it contains like selenium, iodine, calcium and phosphorous.

Other information

Sea bass have an elegant elongated and vigorous body with large shiny scales. Their pointed head has small nasal openings, small eyes and large mouth. The lower jaw is prominent. They show an attractive pale grey coloration, darker on the dorsal and silvery on the sides. Their operculum show a distinct black spot and the tail fin is slightly forked. Sea bass can reach a size of up to 70 cm in length.
In Spain Sea bass are raised in the clear waters of the Mediterranean, South Atlantic coast and the Canary Islands. Hatcheries produce eggs from breeding individuals under tightly controlled conditions. Each female gets to lay about 2 million tiny eggs of 1 mm in diameter. During their first month of life, the larvae feed on living organisms: rotifers and artemia. This fish requires a minimum of two years to reach market size during which they are on-grown in net pens under strict conditions to assure a reduced environmental footprint. They are fed a diet with responsibly sourced marine and agriculture raw materials that cover the biological requirements of the fish and take care of their welfare. The market size ranges from 350 g to more than 2,000 g.