Who wouldn’t want to try sea bass? This fish rightfully belongs to one of the most delicious fish that live in the seas and oceans. Unfortunately, today the fish stocks deplete every day, and sea bass is no exception. It can be found less and less on our tables due to the decline in its fishing.
Now it attributes to a real delicacy, and a rare one, due to the presence of vitamins and various minerals – beneficial for humans. Besides, sea bass has excellent taste characteristics. Therefore, it is certainly a desirable guest of a restaurant kitchen.
This fish belongs to the scorpion family. Several species of sea bass are known: from the Pacific to the Atlantic golden perch. Some of the species are already in the Red Book, as there is a threat of their extinction. Most fishers come across specimens with a pink tint.
Sea bass can grow in length from 15 cm to 1 meter and weigh from 1 to 15 kilograms. In its shape and appearance, it resembles a river perch. This fish has very sharp fins, injections from which take a long time to heal. Sometimes complications with inflammation of the appeared wounds are also possible. Therefore, you should be very, very careful with this fish.
On top of that, sea bass is considered long-lived fish, as it can live from 12 to 15 years. This fish is also interesting because it does not lay eggs, as many fish do, but live fry at once, which can reach several hundred thousand, and sometimes more than a million.
Where does sea bass live?
Sea bass prefers to be at depths of no less than 100 meters and no more than 500 meters, although fishers also found it at a depth of 900 meters. Its main habitat is the northern latitudes of the Pacific and Atlantic oceans.
It is caught on an industrial scale throughout the year. Since seabass stays closer to the bottom, it is caught by bottom trawls, which destroy coral reefs, which cause significant damage to the ecosystem of the oceans and seas.
The sea bass was caught especially actively at the end of the last century, which led to a sharp decline in its population. In our time, fishing for sea bass is significantly limited. As many experts say, it will take more than one year for the sea bass to recover its numbers.
In the meat of the sea bass, there are all the necessary nutrients for normal human life. The same applies to other types of marine fish, and to be precise, this definition applies to almost all seafood.
- Manganese and other nutrients.
100 grams of sea bass contains 18.2 g of protein and 3.4 g of fat, while there are no carbohydrates at all.
There are very few calories in sea bass meat. 100 grams of meat contains only 100 kcal, maybe a little more. In the process of cold smoking, its calorie content drops to 88 kcal. 100 grams of boiled sea bass contains about 112 kcal, and if the sea bass is fried, then its calorie content will be about 137 kcal per 100 grams.
In addition to the most important trace elements for the human body, perch meat contains a whole bunch of vitamins, such as:
In addition, omega-3 fatty polyacids, as well as taurine and protein, including the antioxidant myelin, are the components of sea bass meat.
From the perspective of medicine, the beneficial properties of perch are pervasive and cannot be overestimated. The presence of Omega-3 fatty acids allows you to normalize the metabolic process and provide support for the body in case of prerequisites for diseases of the nervous system, cardiovascular system while reducing the level of cholesterol in the blood. It is advisable to eat sea bass for people with high blood pressure and people with high blood sugar levels.
Taurine, which is found in fish meat, promotes cell growth, especially young and healthy cells, improving metabolic processes. Vitamin B12 has a positive effect on DNA synthesis in the human body.
Eating sea bass helps to improve the condition of the skin and hair, in addition, it calms the nervous system.
Medicine recommends eating sea bass for many categories of people, including pregnant women, children, adolescents and the elderly.
CONTRAINDICATIONS TO THE USE OF SEA BASS
There are practically no contraindications, as such, except for personal intolerance to seafood. Besides, people suffering from idiosyncrasies are also prohibited from eating sea bass.
HOW TO CHOOSE SEA BASS?
Nowadays, you don’t really have to rely on the decency of sellers. Everyone strives to earn as much money as possible, so they are ready to sell, not even a fresh product. In order not to buy substandard goods in a store or on the market, you should be guided by the following simple rules:
- It would help if you stopped your choice on bright red or pink carcasses, while white skin should be visible under the scales.
- The frozen carcass should have a neat appearance, without traces of repeated re-freezing.
- If the fish is fresh, then it should have a firm surface and light eyes. Besides, the gills should also have a fresh pinkish tint but not gray.
- Sometimes sellers try to pass off fillets of cheaper fish, such as hake for fillets of expensive sea bass. But the meat of these fish is easy to distinguish visually: in sea bass, the meat has a pure white tint, and in hake, the meat is yellow.
- When buying smoked sea bass, it is better to prefer a factory product but not to a product prepared in a private enterprise. These deals can also smoke stale carcasses: the main thing for them is huge earnings from the sale of their product.
Oven baked sea bass
- 2-3 pieces of sea bass carcasses.
- 2-3 tablespoons of vegetable oil.
- One lemon or lime.
- The amount of salt to taste.
- A set of fish spices – also to taste.
- Cut the fish with the removal of fins and scales, after which – wash and dry it.
- The cut carcass place on a baking tray sprinkles with salt and spices on both sides.
- Pour the warm water into a baking sheet with the addition of vegetable oil and sliced lemon.
- Place the dish in the oven for 0.5 hours and bake at 180 degrees.
- Serve at the table with fried vegetables.