Sea bass - fish belonging to the family of groupers.
It has name: sea bass, grouper, koykan, Depth, branzino, rano, spigola. It lives in the Atlantic Ocean, the Black Sea and the Mediterranean, young fish are kept beaches, flocks, more adults prefer to hunt alone. Sea bass feeds on small fish, crustaceans and molluscs, sharply attacking prey and sucking a big mouth.
It has an elongated body with silver sides and a white belly. The back of a young sea bass coated with black spots. The gills of fish are protected by stringent "caps" are covered with small spines and teeth. It has a well-defined lateral line running across the body flat strip.
The length of the fish can reach 1 m, weight - 12 kg. However, the length of the fishing seabass ranges from 25-45 cm and weight rarely exceeds 1 kg. Some vendors - for example, France, seabass can offer larger sizes.
Recently seabass is one of the most actively farmed species in Europe. Especially popular this fishery in France, Spain, Italy and Turkey. Grow seabass in natural bodies of water with salt water and artificial pools. Most sea bass on the market is grown in fish farms, using a special feed, however, has a real value, the so-called "wild protein" - fish caught in the wild, do not feed forage, and plankton.
Fatness depends on sea bass spawning season. The spawning fish usually lasts a few months, from May to July, so catching the most delicious sea bass begins in the fall, from July to October.
Useful properties of sea bass
Useful properties of sea bass, as well as all marine fish, due in the first place, high in omega-3 fatty acids. This compound has potent anti-inflammatory effect capable of protecting the body from cancer and diseases of the cardiovascular system. Polyunsaturated fatty acids are great antioxidants, promoting excretion of free radicals and harmful substances. Scientific evidence shows that omega-3 fatty acids activate the brain, heart, eyes, joints, reducing blood cholesterol levels, improving the condition of the person with asthma, eczema, allergies, diabetes, psoriasis, Alzheimer's disease, arthritis, osteoporosis, cardiovascular problems.
Calorie seabass small: only 99 kcal / 100 g edible part of the product. Of them:
- Proteins - 72 kcal;
- Fat - 27 calories;
- Carbohydrates - 0 calories.
Useful properties of sea bass with weight loss due to the presence of easily digestible protein, which is well digested in the gastrointestinal tract and does not cause the appearance of extra padding, as well as omega-3 fatty acids, which contribute to the stimulation of enzymes that specialize in transporting fats.
Sea bass in cooking
Meat seabass is classified as premium, because it is particularly soft and delicate, refined taste. In addition, the fish fillets are very few bones.
In culinary terms seabass fish is considered to be universal - it is equally tasty in boiled, fried, baked form, and grilled with olives and vegetables.
The broad popularity of sea bass in salt. The dish is extremely appetizing and easy to prepare. Gutted fish and gets rid of the fins. 1, 5 kg of salt are mixed with milk, or beaten egg white, avoiding its complete dissolution. Get enough sleep even layer of salt on a baking sheet, laid by the foil over the entire length of fish in a thickness of about 2 cm. Then send sea bass in the oven for 25 minutes at a temperature up to 210 degrees, and then take out the pan, split with a knife and took the salt fish, stripe for stripe shooting with her skin - how to peel a banana. Fillet of sea bass baked in salt ready!