European Sea Bass
Dicentrachus labrax, (Linaeus 1758)
FAO: 37 (Mediterranean)
Mainly found in the Mediterranean waters, the Sea-bass is distinguished for its external silver-grey color, silvery sides and stomach and has almost cylindrical body structure. A traditional fish delicacy with its simple bone structure, makes the fish easy to eat as a whole. Cooked , grilled or fried, the fish retains its firm texture and tenderness along with its mild, delicate yet rich flavor.
Sea bass is a semi-fatty fish. For the weight conscious, it is best prepared steamed, poached, or in a parchment papillotte. Like all other fish, sea bass is an excellent source of high-quality protein. It is rich in vitamins A, B6 and B12 and provides a generous amount of phosphorus, potassium, calcium, magnesium, zinc and selenium.