Oct 19, 20223 min read

This is why you should make Sea Bass part of your diet for a tasty and nutritious year! (2022)

Updated: Nov 24, 2022

Today we will look at the sea bass, it's a stunning fish!

Taste and Appearance
Nutritional Information
Farming Techniques & Sustainability
Preparation
Serving Suggestions

Our team has been in the seafood industry for a combined total of hundreds of years. Not only are we Manchester's premier wholesale fish merchants but have decades of retail experience also. We know our fish and we are excited to share our knowledge with you.

Let's dive in!

Taste and Appearance

Over recent years sea bass has become one of the best selling varieties of fish. It has gained popularity on restaurant menus, and the home dinner table in equal measure. It is a round fish which means it swims in an upright position, apposed to a flat fish which is shaped more like a dinner plate. Silver grey in appearance with sharp dorsal fins that run the length of its back. In the raw state, the flesh is light grey in appearance. Once cooked the flesh turns snow white. Seabass has a delicate flavour, mild and sweet. It would be particularly suited to those that find the flavour of oily fish too overpowering. Once descaled the skin can be eaten and crisps up nicely under the grill.

Nutritional Information

Nutritionally Sea bass is 26% protein and delivers less than 200 Kcal per 100g of fish. It is low in carbohydrates, sugar and salt whilst providing essential polyunsaturates and mono-unsaturates. Its good news when it comes to saturated fat too, just 2.1%. As far as Omega 3 is concerned, it's a thumbs up too. Heart UK advise we should aim to include in our diet 500mg of both DHA and EPA per day. 100g of sea bass fillet would provide 551mg of DHA and 271mg of EPA. Its easy to see just how including this tasty nutritious fish can be both beneficial to heart health, and can aid weight loss as a part of a healthy balanced diet.

Whole Seabass 600-800g

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Sea Bass Fillet 140-180g

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Farming Techniques And Sustainability

Our sea bass supplier is called Noordzee and is based in Turkey. They have an annual capacity of 12500 tons from their world class off shore aquaculture plant. The plant has automated feeding systems on floating platforms in the open sea which facilitates precise distribution of food, thus allowing preservation of natural resources. Control centers of cages keep records of all activities regarding the fish, from hatchery to harvest, thus ensure traceability of fish in all systems. The production principles of Noordzee Fish Farms are complying fully with environmental regulations, controlling factors that might cause pollution and minimising the risk of any potential damage to the environment. All farms have Global GAP certification.

The story of the world’s indispensable flavour starts in the Ekinsu hatchery. Hatchery is based on a total of 75.000 m2 land with a constructed area of 13.000 m2. With an annual production of 40 million fish fry, it is one of the most modern hatcheries in Turkey. Noordzee’s high quality juveniles are bred from specially selected brood stocks.

From brood stock until transfer size to the sea, Noordzee manages every step of the juvenile production with a team of experts. The primary goal of the hatchery is to maintain the superior quality and welfare of the juveniles with following the latest technological developments. In order to maintain high quality and health of juveniles, constant research and development is conducted by experts in Fish Health in Noordzee Labs.

Preparation Techniques

The sea bass can be prepared in a few different ways. It may be gutted and scaled, filleted and pin boned or, if you wish to stuff your fish, it could be boat filleted which retains the shape of the whole fish whist removing the majority of the bones. It really depends on the dish you will be preparing and your personal preference. I love fish on the bone personally, it is in my opinion far superior flavour than fish fillets. The British public have become a little squeamish about removing the flesh from the bone at the table. I have noticed over the years the proportion of whole fish dramatically decrease in relation to the volume of fish fillets we sell both in restaurants and in our fish retail shops.