Fresh-frozen sea bass, gutted carcass with the head
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Seabass is considered a premium fish, as it has very few bones, and white meat is unusually tender and has a delicate taste.
Interesting: Wild sea bass is listed in the Red Book, the population is declining every year. Catching sea bass in many countries is prohibited and punishable by a fine.
What is useful seabass?
Seabass contains Omega-3 fatty acids, which are responsible for the youth and beauty of the body. Rich in vitamins A, K, D, E, PP, as well as phosphorus, potassium, iodine and iron. It is recommended to use for anemia, high blood cholesterol, dry skin, brittle nails and hair. Differs in low calorie content and high protein content, gives a quick feeling of fullness, while being easily digested.
What to cook from fish?
Sea bass is stewed, fried, steamed and grilled, stuffed or baked in foil. A very popular recipe for cooking this fish in salt. Take a whole carcass, gut it, it is not necessary to clean it from scales. Mix table and sea salt (1.5 kg), add three egg whites and a little water. Put the mixture on a baking sheet with foil, place the carcass of the fish and the rest of the salt on top. Put in the oven for half an hour. Gently chop the salt with a knife, transfer the fish to a dish and serve with a vegetable salad and lots of greens.