Sea bass
Sea bass is a prized fish by sports fishermen who enjoy both its feistiness and its great taste.
Different types of sea bass are found in the North Atlantic and the Mediterranean as well as in rivers and brackish estuaries.
All sea bass have basically the same nutritional value, but
there can be variations depending on provenance, environment and
feeding ground.
The sea bass has no bones and holds together well when cooking. Its
flesh is white and delicate, and tastes a lot like lobster or
shrimp.
Metro
acknowledges that sustainable fisheries and the preservation of
natural resources are vital for future generations. Consequently,
and in keeping with its corporate responsibility policy, Metro has
decided to go beyond the role of distributor and commit to a
sustainable fisheries policy.
The Chilean Seabass will no longer be available after
September 2010.
The Chilean seabass is currently very vulnerable due to overfishing
as a result of extremely high demand and illegal fishing
practices.
See how Metro
commits to a sustainable fisheries policy.
Discover the substitutes for the Chilean Seabass. A great selection
of recipes is listed for you.
Commitment
in cooking! Find a large range of recipes for all tastes and
cooking type. Entertain your taste buds with a sustainable
cooking.
Your METRO fish expert has different varieties of sea bass available in fillets, whole or frozen.
- Sea bass should be cooked as simply as possible in order not to damage its delicate skin.
- It can be poached, flambéed, broiled, braised, fried or stuffed.
- Sea bass is also delicious served cold.
Click here for cooking methods and for additional tips and suggestions !
Sea bass can be found throughout the year in your Metro fish counter!
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.
Fresh fish should be cooked as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh sea bass
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2 to 3 days
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4 to 6 months
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Cooked sea bass
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1 to 2 days
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