Seabass

2024 Author: Rachel Wainwright | [email protected]. Last modified: 2023-12-15 07:39

Seabass is a fish belonging to the sea bass family. Has names: sea bass, sea bass, koikan, lubina, branzino, rano, spigola. It lives in the Atlantic Ocean, the Black and Mediterranean Seas, young fish keep to the shores, in schools, more adult individuals prefer to hunt alone. The sea bass feeds on small fish, crustaceans and molluscs, sharply attacking and sucking the prey with its large mouth.

The nutritional value Portion of Seabass 100 g Amount per serving Calories 103 Calories from Fat 29.7 % Daily value ^* Total Fat 3.3 g 5% Saturate fats 0.7 g 4% Polyunsaturated. fats 0.42 g Monounsaturated. fats 1.67 g Cholesterol 60 mg 20% Sodium 75 mg 3% Potassium 300 mg 9% Total Carbohydrates 0 g 0% Dietary fiber 0 g 0% Proteins 18.2 g 36% Vitamin A 16% Vitamin B6 7% Vitamin B12 40% Vitamin C 2% Vitamin D 13% Niacin 8% Thiamin 7% Iron 5% Calcium 12% Magnesium 15% Phosphorus 22% Zinc 10% * Calculation for a daily diet of 2000 kcal

The ratio of BJU in the product

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It has an elongated body with silvery sides and a white belly. The back of a young seabass is covered with black spots. The gills of the fish are protected by rigid "caps" covered with small spines and denticles. It has a well-defined lateral line that runs along the entire body in an even strip.

The length of the fish can reach 1 m, weight - 12 kg. However, the length of the fishing sea bass ranges from 25-45 cm, and the weight rarely exceeds 1 kg. Some producers, for example France, can offer larger sized sea bass.

Recently, the seabass has been one of the actively cultivated breeds in Europe. This fishing is especially popular in France, Spain, Italy, Turkey. Seabass is grown both in natural reservoirs with salt water and in artificial pools. Most of the sea bass on the market is grown in fish farms, using special feed, however, the real value is the so-called "wild protein" - fish caught in the wild, eating plankton rather than compound feed.

The fatness of the sea bass depends on the spawning season. Fish spawning usually lasts several months, from May to July, so catching the most delicious sea bass begins in autumn, from July to October.

Useful properties of sea bass

The beneficial properties of sea bass, like any sea fish, are primarily due to the high content of omega-3 fatty acids. This substance has a powerful anti-inflammatory effect that can protect the body from cancer and diseases of the cardiovascular system. Polyunsaturated acids are excellent antioxidants, helping to eliminate free radicals and harmful substances from the body. It has been scientifically proven that Omega-3 fatty acids activate the work of the brain, heart, eyes, joints, lowering blood cholesterol levels, improving a person's condition in asthma, eczema, allergies, diabetes mellitus, psoriasis, Alzheimer's disease, arthrosis, osteoporosis, cardiovascular problems.

Calorie content of sea bass

The calorie content of the sea bass is small: only 99 kcal / 100 grams of the edible part of the product. Of them:

Protein - 72 kcal;
Fat - 27 kcal;
Carbohydrates - 0 kcal.

The beneficial properties of sea bass during weight loss are due to the presence of an easily digestible protein, which is well digested in the digestive tract and does not provoke the appearance of extra pounds, as well as omega-3 fatty acids, which stimulate the enzymes that specialize in the transport of fats.

Seabass in cooking

Seabass meat belongs to the premium class, because it is distinguished by its special tenderness and delicate, exquisite taste. In addition, there are very few bones in fish fillets.

In culinary terms, sea bass is considered a universal fish - it is equally tasty both boiled, fried, baked, and grilled with olives and vegetables.

Sea bass in salt is very popular. The dish is unusually appetizing and easy to prepare. The fish is gutted and fins removed. 1.5 kg of salt are mixed with milk or beaten egg white, preventing it from completely dissolving. Pour an even layer of salt on a baking sheet covered with foil along the entire length of the fish, approximately 2 cm thick. Next, send the sea bass to the oven for 25 minutes, at a temperature of up to 210 degrees, after which we take out the baking sheet, chop the salt with a knife and take out the fish, removing strip by strip from her skin - like a peel from a banana. Fillet of baked sea bass in salt is ready!

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