Sea bass - 13 cooking recipes

Over one 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 it as a different family and even order. It is better not to touch the sea creature 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 has poisonous glands. But don't worry in vain: they are all in the fins. And if you cut them off, nothing bad will happen.

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 length - up to one meter. By the way, these sea creatures live for a very long time - up to a hundred years. Science knows a case of longevity when one of the perches, Sebastes aleutianus, lived 205 years.

This fish often ends up on the shelves of our stores frozen. Its meat is white, with pinkish streaks, and its skin is bright red. The only negative is the presence of a large number of small seeds. But if you are not afraid of them or take appropriate measures, then this problem is easily solvable.

For example, sea bass can be stewed until the bones become soft and easily breakable. 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 even find some exotic recipe for preparing sea bass, for example, crudo or galantine.

The most convenient way to gut, clean and cook sea bass weighing half a kilo. It is best to buy an already gutted carcass without a head. Many chefs are of the opinion that this fish tastes best simply fried in flour in a frying pan. You can serve it with any vegetables.