The sea bass, also known as the sea wolf, is a saltwater fish found in the Atlantic Ocean, the Mediterranean Sea and less commonly in the Black Sea and is also bred in kennels.
Sea bass is preferred, because of its thick, white, tender, lean flesh, low sugar content and excellent taste, as well as the lack of small bones. It is a universal fish that is delicious prepared in any way - fried, steamed, stewed, baked, grilled, in soup, or dietary salads.
It goes well with all kinds of fish garnishes - potatoes, rice, vegetables, fruit, can be served with wine sauces, cream, butter, fish broth. How to cook sea bass?
You can prepare sea bass whole, or cut into fillets, choose different spices for the fish, which will add an unique taste and aroma to the dish. Usually sea bass skin is not removed, because it becomes crispy and tasty.
For starters, it is important to choose fresh fish, whole or filleted. When choosing whole fish, you see if it has been stored properly. The fresh sea bass has clear eyes, bright red gills and a smooth body without dents. When choosing sea bass, it is important that it is with the skin to make sure it is sea bass.
If you have bought fish that has not been cleaned, clean the sea bass well from the scales, gills and entrails, wash it well with cold water, dry it, then rub it with salt and spices of your choice.
When choosing a baking option, you can put green spices on baking foil, put the fish on them, add butter on it. You can fill the sea bass with lemon slices, spices or vegetables of your choice.
Bake for about 30 minutes at a temperature not exceeding 180°C, by occasionally sprinkling it with butter to prevent it from drying. If you wrap the fish with foil, you can bake at 200°C. You can serve it with a cube of garlic butter with the addition of herbs of your choice, lemon, as well as with various garnishes or sauces.
Another preferred option for baking fish is in salt. For this option it is not pre-salted. At the bottom of the baking pan, pour moistened sea salt, sprinkle spices on it, add the dried fish, spices on top and seal with a layer of salt. Bake in the oven at 220°C for 25-30 minutes. Serve it with the salted crust.
When frying the sea bass is rolled in flour and fried for about 6 minutes on each side. It can be fried or grilled in individual pieces or halved and cut into pieces. When grilling, it is important that the fish is well greased. When frying thin fillets, it is not necessary to use flour.
When preparing fish soup, it is best to steam the fish, clean it well from the bones and prepare a soup with strained broth with spices and vegetables to your liking.
In addition to the recipes described above, we have prepared dozens of recipes for sea bass: