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Encyklopédia rýb |
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Sea bass belong to the Perciformes (perch-like) family and are sometimes mistaken for catfish. They have a long, elegant body shape, serrated dorsal fins and shiny silver scales. Their ventral side has a light silver shimmer. They are mostly recognised by the black spot on their gill. The largest specimens are up to 80 centimetres long and weigh up to ten kilograms. However, the fish available on the market average at 40 centimetres and about 1.5 kilograms. Males grow more slowly than females and do not usually reach this size. Sea bass are predators who like to reside in the vicinity of estuaries and coasts. They hunt all possible varieties of shoal fish, such as herring. The sea bass spawns from May to August, whereby the eggs of females are not deposited in a fixed location, but instead the larvae is left to drift freely in the water until hatching.
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Occurrence |
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Occurrence
Sea bass are most commonly found to the south of the British Isles. There are also fish populations off Norway, southern Iceland and the Canary Islands. There are numerous farms in the Mediterranean, which also import to Germany. Sea bass derived from aquacultures make up the largest part of the entire sea bass stock put on the market.
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Fishing method |
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Fishing method
Sea bass are primarily caught using gillnets and traps. The wild members of this species have proved to be a popular target for sport and leisure anglers.
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Economy |
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Economy
Compared to many other fish, sea bass play only a small role on the commercial fish market. In Germany it is mainly found in the gourmet field, since it is considered to be one of the most delicious fish. Although wild sea bass are fished, it is mainly the breeding stock which ensures that this species increases in economic importance.
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Taste |
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Taste
Sea bass have a very delicate, aromatic flavour. The white meat has fine flakes and few bones.
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Tip |
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Tip
Perch and bream are especially well suited replacements for the sea bass. The sea bass should be prepared whole and is particularly delicious when cooked in a salt crust.
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Season |
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Season
Sea bass are available throughout the year, but taste, like most marine fish, better in the winter months.
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