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Sea Bass

Sea Bass


Sea bass was the first marine non-salmonid species to be commercially cultured in Europe. It is now the main commercial fish cultured in Mediterranean areas. This fish is widely appreciated trough all Europe often marketed as Mediterranean sea bass or bronzini.Fortunately, there is now an easy way to enjoy the Mediterranean diet. The finely textured, flaky meat has a sweet mild flavor.

Culinary tips and advice

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.

Nutritional value

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.

Storage life

Fresh fish should be cooked as soon as possible following purchase.

 Refrigerator 4° C (40° F)Freezer -18° C (-4° F)
Fresh sea bass2 to 3 days4 to 6 months
Cooked sea bass1 to 2 days------



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