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Sea bass (also known as striped bass in some countries) is a white saltwater fish highly appreciated for its delicate flavor, firm texture, and low fat content. It is common in Mediterranean and Atlantic cuisine, and is one of the most valued species in fish markets and restaurants.
Sea bass is a healthy food, low in fat and rich in proteins. Its main benefits include:
Although when talking about "sea bass" we generally refer to Dicentrarchus labrax, there are other species and denominations that are sometimes confused:
European sea bass (Dicentrarchus labrax): the most common in Europe.
Wild sea bass: caught in the wild, usually has more flavor, less fat, and a higher price.
Farmed sea bass: raised in fish farms, very common in supermarkets and restaurants.
Striped bass: common name in Latin America for similar species, although not always identical.
Chilean sea bass: different white fish (also known as black hake or deep-sea cod).
Today, sea bass is mainly produced in aquaculture, with the Mediterranean being the main production center. The leading countries are:
These countries produce sea bass in coastal fish farms, especially in areas with warm and well-oxygenated waters.
Sea bass is very versatile in the kitchen, and its mild flavor pairs well with herbs, citrus, and light sauces.
Popular ways to cook it:
Salt-baked: baked whole covered in sea salt. It remains juicy and aromatic.
Baked: with potatoes, onion, white wine, and herbs.
Grilled: fillets with crispy skin.
Steamed: ideal for a lighter preparation.
In ceviche or tartare: if very fresh, it is excellent raw.
In papillote: baked in parchment paper with vegetables.
