Sea bass (Dicentrarchus labrax)

Introduction:

The sea bass is one of the best-known edible fish and is very popular because of its very fine, aromatic taste. The flesh is white, tender and lacks bones.

Use/Preparation:

Prepared whole, the flavour of the fish is best preserved. Fried, baked, grilled or steamed it tastes particularly good.

Health:

Perch meat is low in fat and high in protein. In addition, the fish provides omega-3 fatty acids, which contribute to normal heart function.

Alternatives:

The gilthead has a similarly mild and tender meat and is also widely used in Mediterranean cuisine. The pike perch's meat is a little stronger, but it has similar nutritional values. Trout and red snapper can also serve as substitutes due to their comparable texture and taste.

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Average nutritional values raw	per 100 g
Energy (kcal/kJ)	97/406
Fat	2 g
Healthy fatty acids	0,5 g
Carbohydrates	0 g
Sugar	0 g
Protein	18,4 g
Salt	0 g