Sea bass

Description

Sea bass is a fish with a slender, silvery skin and firm, white flesh that has a delicate, slightly sweet flavor and a subtle texture that beautifully flakes after cooking. It looks elegant both as a whole fish and as fillets, giving dishes a refined character. It is a source of lean, easily digestible protein and valuable omega-3 fatty acids (EPA/DHA), vitamins D and B12, and selenium, contributing to heart health, cognitive function, and immunity. In the kitchen, it works wonderfully grilled, roasted whole, pan-fried, braised in wine, or prepared en papillote; it pairs well with citrus, herbs (thyme, parsley, dill), garlic, and olive oil, as well as light Mediterranean sauces. Store fresh sea bass on ice or in the refrigerator at a temperature of 0–2°C and consume within 1–2 days; keep fillets tightly wrapped. It can be frozen at −18°C for up to 3 months, thawing slowly in the refrigerator.