Fish sea bass photos and description

In cooking fish, sea Bass belongs to the premium product, its meat has almost no bones and at the same time extremely delicious. Sea bass – the fish of the sea, ichthyologists refer it to the class Mironovich. It is also famous by other names.

Most often it is called so is sea bass or sea wolf. Externally, a bit like sea bass. Found in the waters of the Atlantic ocean, including in the Black sea.

See bass description and photos

Sea bass, sea bass, sea wolf – the so-called the same fish (by the way, is correctly pronounced the name of this fish: sea bass – the stress falls on the second syllable).

Habitat fish sea bass

It is found in the Atlantic ocean, it is possible to catch and off the coast of Senegal, and the coast of Norway. Is she in the Black and Mediterranean seas. In many countries this fish is listed in the Red book – its population is rapidly shrinking because it is in high demand by restaurateurs. For example, in a good Russian restaurants there is always at least one dish made from lauraca.

Sea wolf, aka sea bass is a predatory fish, it feeds on small inhabitants of the deep sea – clams, shrimp, fish. Their prey this predator can long wait in ambush, at the right time it attacks, captures a tremendous mouth and swallows.

Sea bass spawn once a year, usually from may to July, but there are varieties in which the spawning takes place at a later time, closer to winter.

The largest specimens of sea bass can reach lengths of one meter and weight can be more than 10 pounds. In a market, the greatest demand is for instances of length up to half a meter and weighing less than one kilogram. However, in this regard, different customers, France – here, like the large sea bass.

Sea bass – the fish is delicious and healthy

Sea bass is a delicious and healthy fish. The main benefit lies in the fact that the meat of sea bass contains high amounts of omega-3 fatty acids, which are powerful antioxidants that prevent the formation of harmful substances in the body, including carcinogenic. In addition to antioxidants in the form of omega-3 contains the meat of sea bass and a number of other nutrients and vitamins.

The caloric value of sea bass

The caloric value of sea bass is 99 kcal per 100 grams of product, including meat consists of protein 18 grams of fat and 3 grams for 100.

The meat of this fish has the following vitamins:

  • vitamin a is also a natural antioxidant;
  • vitamin D – essential for metabolism, helps to absorb calcium, which is actively
  • involved in the synthesis of bone tissue;
  • vitamin E – a deficiency of this vitamin affects sexual function of men, is also a potent antioxidant;
  • vitamin K is very useful to humans, for example, actively participates in the neutralization of poisons.

The nutrients contained in the meat of the sea bass:

  • phosphorus – in case of its deficiency in the body affects the nervous system, there are diseases of the skeletal system;
    calcium – especially necessary for children, when there is the formation of bone-supporting apparatus;
  • iodine – a lack of this substance leads to disease of the thyroid gland;
  • the potassium is essential for heart health.
Sea bass on the dinner table

The meat of sea bass is not only a storehouse of vitamins and minerals, but also excellent dietary product. Spending 500 rubles per kilo (approximately how much is this fish in Russian stores), you’ll get the opportunity to cook delicious, delicious, low-calorie (note wishing to lose weight, take this fish to your menu) dish. Sea bass can be fried, boiled, broiled, in a word, it can be prepared any way.

Of course, cooking is only good fresh sea bass. When choosing a shop carcass, you need to make sure that her eyes are pure, clean, leather needs to be elastic, and the gills bright red.

Recipes for the cooking lavraki, there is a great variety. For example here’s a story about how you can fry the sea bass.

You will need:

  • one carcass of a sea bass;
  • sea salt;
  • olive oil;
  • white pepper.

Carcass have to fillet, the skin should leave. Then make incisions from the skins and RUB them with salt and pepper. Fillet cut into four pieces and put them in a hot pan with olive oil. You want to cook, placing pieces skin down, for four minutes, flip to the other side and again fry for the same amount of time. During the frying move the pieces otherwise of them spilled juice.

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