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.
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.
|
|
Refrigerator 4° C (40° F)
|
Freezer -18° C (-4° F)
|
|
Fresh sea bass
|
2 to 3 days
|
4 to 6 months
|
|
Cooked sea bass
|
1 to 2 days
|
------
|