Over a hundred species of sea bass are known in nature today. This fish is very different from its namesakes from rivers and lakes, not only in appearance, but also in taste. Experts even classify her as a member of another family and even a detachment. It is better not to touch the marine life with your bare hands - its fins are very sharp and if you prick them, the painful sensations will remain for a long time. The fact is that sea bass have venomous glands. But don't worry unnecessarily: they are all in the fins. And if you cut them off, nothing terrible will happen.
The "CATEGORY NAME" is most often found in recipes with these five products:
The average size of this fish is 20 centimeters in length. That is, it easily fits entirely in a standard frying pan. But there are real monsters of the depths, whose weight reaches 20 kilos, and their length is up to one meter. By the way, these sea creatures live for a very long time - up to a hundred years. Science knows of a case of longevity when one of the perches, Sebastes aleutianus, lived 205 years.
This fish gets on the shelves of our stores more often in frozen form. Its meat is white, with pinkish streaks, and the skin is bright red. The only disadvantage is the presence of a large number of small bones. But if you are not afraid of them or take appropriate measures, then this problem is easily solved.
For example, sea bass can be stewed to a state where the bones become soft, easily collapsing. You can chop it into fillets along with the bones, making cutlets. You can boil it, and then separate the meat and turn the fish into a delicious pate. Or you can find some exotic recipe for cooking sea bass, for example, crudo or galantine.
It is most convenient to gut, clean and cook a half-kilo sea bass. It is best to buy an already gutted carcass without a head. Many chefs are of the opinion that this fish tastes best just fried in flour in a frying pan. You can serve it with any vegetables.