Seabass

Also known asSea Bass · Branzino · Bar · 鲈鱼

Name: Sea bass, especially the European sea bass (Dicentrarchus labrax), also sold as branzino or loup de mer — a silvery, medium-sized fish of the Mediterranean and north-east Atlantic with firm, white, sweet flesh. It is not the same as Chilean sea bass (Patagonian toothfish) or Asian sea bass (barramundi).

Description

European sea bass is a prized fish, wild-caught and farmed in huge numbers in Greece, Turkey, Spain and Italy, where it is the staple of Mediterranean restaurant menus, and is typically served whole, grilled or baked in salt. Wild bass, particularly in Britain and Ireland, are carefully managed since stocks declined.

The name “sea bass” is used for many unrelated fish, and so labelling can be confusing: Chilean sea bass is a deep-sea fish with high mercury and sustainability concerns, while black sea bass is a different American fish. European sea bass has a fine, firm texture and delicate flavour.

Main nutrition value

Sea bass is a lean, white fish, low in fat and calories, and a good source of high-quality protein, selenium, vitamin B12, phosphorus and iodine. It has a little more fat and omega-3 than cod, and is generally low to moderate in mercury.

How best to be consumed

Sea bass is delicate, and suits simple cooking.

1. Roast or grill whole fish with herbs, lemon and olive oil for 15 to 25 minutes, or bake in a salt crust.
2. Pan-fry skin-on fillets for 3 to 4 minutes per side, until the skin is crisp.
3. Steam with ginger and spring onion, or serve raw as ceviche or carpaccio if very fresh and suitable.
4. Cook to 63°C, or until opaque and flaking.
5. Check the species on the label, and choose certified or well-managed bass.

Overconsumption could cause…

Sea bass is healthy in food amounts, with a labelling point.

1. Fish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid fish and check labels, including fish in sauces and dressings.
2. Mercury, a metal that builds up in fish and can affect the developing nervous system, so pregnant and breastfeeding women and young children should follow local advice on how much and which fish to eat. European sea bass is lower than Chilean sea bass, which is high in mercury and often best avoided in pregnancy.
3. Gout flare-ups in people with gout, since fish and shellfish are moderately high in purines.
4. Overfishing and environmental concerns for some stocks, so look for MSC or ASC certification, or check a sustainable seafood guide.

GroupsWhite FishFinfishHigh proteinLow fatLow sodiumRich in omega-3Rich in seleniumRich in vitamin DFresh

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Wikipedia — European bass, used for origin, naming and history: https://en.wikipedia.org/wiki/European_bass