Professional chefs and scientific nutritionists declare: sea bass is one of the elite fish delicacies, as it has high gastronomic qualities and confirmed dietary standards. This sea wolf (sea bass: ray-finned fish from the Moronidae family / order Moroniformes) is a recognized favorite of all admirers of seafood cuisine and lovers of proper (healthy) nutrition.
In many countries, this ichthyological exclusive has long been banned from mass fishing: the fish population is teetering on the brink of complete extinction.
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08.10.2019
- Seabass 56%, 358 votes
358 votes 56%358 votes - 56% of all votes
- Dorada 44%, 277 votes
277 votes 44%
277 votes - 44% of all votes
Total votes: 635
08.10.2019
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Let's get to know this sea predator better.
Description with photo
The common laurel (Dicentrarchus labrax) is called differently in different parts of the Planet:
- sea wolf;
- koykan;
- sea bass (sea bass as “sea bass”);
- lubina;
- Brandzino;
- spigola;
- early.
Behind many names hides a predator widespread in the Atlantic Ocean and the Mediterranean and Black Seas.
Sea branzinos stay off the coast: young individuals in large flocks, and mature specimens - alone. Adult fish (from three to fifteen years old) weighing up to twelve kilograms often reach a length of one meter.
Everything in the appearance of this fish speaks of its predatory nature. Gray pale greenish scales, tightly fitting the swiftly muscular body. Fins converging to a cone, gill wings reinforced with spines.
This “silver killer” has a unique hunting style. Ranyo attacks from an ambush: he lies in wait for the prey in a shelter and, attacking with a sharp jerk, swallows the prey whole.
Interesting: due to its aggressive behavioral style and large toothy mouth, the sea bass is nicknamed the sea wolf.
Due to the reduction in natural reserves, sea bass is grown (breeded) in large fish farms (aquaholdings). Sea bass gains weight well (puts on fat) both in cages and in artificial pools with sea water. Fish grown in such conditions differs in size (weighs no larger than the standard 500 grams), is inferior in taste, but costs the consumer much less than its wild relatives.
Today, ichthyologists are well aware of two species of sea bass:
- “common” laurel, inhabiting the eastern coast of the Atlantic Ocean;
- Chilean (“black”) sea bass, found off the coast of the western Atlantic, Black and Mediterranean seas.
Lavrak
In the international ichthyological classification, sea bass exists under the toponym “common laurel”. This seafood is a real hit in the fishing industry. Entire fishing fleets ply the seas and oceans, catching the delicious sea wolf.
Lavrak lives near the coast and at the foot of cliffs, sometimes swimming into shallow mainland zones. These silvery predators are very active, constantly changing their locations, moving in huge herds. Common sea bass “walks” both on the surface and in the depths. The main habitats (places where sea bass are found) are the eastern part of the Atlantic, the Black Sea, and Mediterranean coastal zones.
The fatness and gastronomic quality of the fish depend on the fishing season. The tender white meat of fish caught early during spawning (May-July) is not as tasty as that of fish caught in trawl nets from August to October.
Lavrak is an icon of kitchen versatility: brandzino is suitable for any technological processes (recipe methods), dishes from this seafood always turn out tasty and unusually tender.
It is necessary to take into account: Russian fish markets operate mainly with sea bass from European aquaculture farms. “Wild protein” (fish grown in its natural habitat) is worth a lot of money all over the world.
Chilean (black)
Chilean (Patagonian) toothfish is the pinnacle of the premium segment of gourmet seafood. This type of sea bass is called “white gold” all over the world because of its tender meat and delicious taste.
The black (Chilean) species of laurel fish does not like sunlight and is found exclusively in deep (dark, cold) layers. The main habitat of this species is the American Atlantic coast (coastal waters of North Carolina).
The main visual difference between black brandzinos: dark grayish-brown color, predatory exterior body kit (fins with sharp rays-peaks).
But black ranyo is valued for its gastronomic qualities. Black toothfish is a storehouse of proteins, polyunsaturated fatty acids, vitamins, minerals, “wrapped” in the wonderful taste of the “wild” sea and low calorie content. All of the above creates stable demand and a fairly high price.
In Russia, it is not easy to purchase black sea wolf. To maintain excellent taste and the highest consumer qualities, this fish requires complex transportation (air logistics) and very responsible storage: which increases the already high price of the product.
In cooking, black brandzino is truly versatile: there are a huge number of ways to prepare Patagonian toothfish. Culinary experts strongly recommend grilling or stewing sea bass with exotic citrus fruits.
Sea bass fishing
When preparing to hunt koikan, it is important to know what kind of fish it is and what behavior it exhibits. It is better to fish in mid-spring and from late summer to early winter - during these periods there is a high biting rate. Lavrak is active at sunset and at night. Sometimes you can catch it during the day if the weather is cloudy and cool.
To learn more:
Pelengas: valuable fish of the mullet family
A good place for a catch will be the tidal zone, where it swims for food. It is advisable to look for a sandy or rocky bottom.
You need to start fishing 3-3.5 hours before high tide. The moment the water recedes, the sea bass also swims into the depths and there is no point in continuing the hunt. Sometimes it is also found in shallow water formed after low tide.
Secrets of a successful catch:
- The sea wolf bites well in the wind. In such conditions, it swims faster and more actively to feed.
- It is important not to miss the peak of the tide when the sea bass comes close to the shore. At low tide, the likelihood of catching fish is significantly reduced.
- For night hunting it is better to use a spinning rod.
- It is necessary to catch sea bass at a water temperature of 16-14°C.
Sea wolf is caught in two ways: fly fishing or spinning.
Fly fishing
For fishing with the first method, use a 7-8th class fishing rod, designed for fishing in salt water. The coil must also meet this requirement. Suitable hook sizes are 4/0-4. Different cords are suitable, depending on the fishing location.
For bait in the fly fishing method, wobblers are selected that imitate fry of sardines, mackerel or mullet. Their color should depend on the time of day. Before dawn, it is advisable to lure the predator with yellow and silver decoys. In the morning you need to choose something brighter. And at night it is better to use black and red imitators.
Spinning
For such fishing, you should choose the rocky coastline. During high tide, many fish swim to such places in the hope of catching prey. You don’t even need to cast the bait far, since the sea bass comes quite close to land. A carp fishing rod of about 3.5 meters with an inertia-free reel is selected.
Silver spoons are suitable as bait for spinning fishing. They are carried out at the bottom or in mid-water. The dummies of the fry lead closer to the surface. They can be either floating or heavy, sinking. The bayfish bites well on artificial eels and mackerels.
To learn more:
Smelt - features and varieties, beneficial properties and how to cook
What does it taste like
When discussing the taste of dense white fillet of common sea bass, fish gourmets operate on three basic characteristics:
- rich tart aroma of the “wild sea”;
- the most delicate consistency of juicy meat;
- harmonious dietary content: with a minimum caloric content, sea bass has a significant (and very tasty) fat content.
Everything else: subjective preferences and skill of the cook. Only a culinary expert can clearly present (accentuate) the original properties and talents of such a universal product as sea bass.
Where does it live in Russia?
The habitat of the common laurel is strictly tied to the Atlantic Ocean: a lot of wild sea wolf is found from Norway to Senegal. In very limited quantities, this delicious fish can be caught in two closed seas: the Mediterranean and the Black.
On the Russian Black Sea coast, sea bass is a coveted trophy of seasonal fishing. From August to October, schools of this predatory fish migrate along the coast. Some large individuals (an adult sea wolf weighs up to 12 kilograms) often stop at river mouths, feeding on river fish that “fall out” into the surf zone.
Expert fishermen recommend that the best chances of catching sea bass are at the mouths of rivers flowing into the Black Sea. The situation is similar in world fishing.
Basically, Russians purchase a delicious product that is grown by European aquaculture farms for sale in the trade segment of defrosted products (GOST 814-96).
Seabass (sea bass, seabass)
Seabass, sea bass, koikan, sea bass, branzino - all these are different names for the same species of predatory fish from the Moronov family, which in the international scientific classification is called “Common sea bass”.
At the same time, there are 2 types of sea bass: ordinary and Chilean (black). The first is found on the eastern, and the second, on the western coast of the Atlantic Ocean. By the way, this fish is found not only in the Atlantic, but also in two seas: the Mediterranean and the Black.
Sea bass lives up to 30 years. During this time, its length can reach 1 m, and its weight can reach 12 kg. On the other hand, the commercial fish that most often goes on sale is only 30-45 cm in length and weighs about 1 kg.
Recently, this fish has been actively bred in Europe in artificial and natural reservoirs. Moreover, a significant part of the fish that can be purchased in the store is grown in specialized farms. However, consumers value sea bass grown in natural conditions much more highly, which in turn is reflected in its value in monetary terms.
The fatness of this fish depends on what time of year it was caught. This is due to the fact that during the spawning season (May-July) its meat is not as tasty and fatty as that caught from August to October.
As for Chilean black sea bass, it is an expensive and, naturally, extremely tasty delicacy, which is used exclusively to create exclusive dishes in expensive restaurants.
Sea bass fish: benefits and harm to the health of the body
True gourmets and professional nutritionists say: brandzino is in demand in the seafood market not only for its amazing gastronomic quality, but also for its effect on the consumer’s body (sea bass benefits). This exquisite seafood delicacy simply amazes with its rich chemical composition: strong fish proteins contain many antioxidants, vitamins, microelements, omega three and six acids. All useful components have long been taken into account by modern nutrition science (nutrition). Expert nutritionists are confident that sea bass:
- relieves the causes of most heart diseases;
- rehabilitates and stabilizes the nervous system;
- blocks problems of atherosclerosis, arthritis;
- improves vision;
- strengthens the functionality of the immune system;
- has a beneficial effect on the functioning of the genitourinary complex;
- eliminates insomnia, depression, irritability and other nervous properties;
- improving digestion, normalizes metabolism (metabolism).
As is the case with most seafood, regular consumption of sea bass has a positive effect on the growth and condition of hair, skin, and nails. Many modern oncology practitioners recommend consuming seabass fillet saturated with iodine to prevent cancer pathologies.
Sea wolf fish is harmless to humans. Practitioner nutritionists guarantee: the main contraindication for laurel is only personal intolerance, allergy to strong proteins or iodine. All other “fish-eating gourmets” can safely enjoy this delicacy.
Calorie content and composition of sea bass (fish)
Of course, ease of preparation is one thing, but how else could this fish attract celebrities?
| Contents of elements | In 100 g |
| Calorie content | 99-103 kcal |
| Squirrels | 18.2 g |
| Fats | 3.3 g |
| Carbohydrates | 0 g |
| Alimentary fiber | 0 g |
Fats in sea bass, as in many other types of fish, are presented as unsaturated and saturated:
- saturated fat - 0.7 g
- polyunsaturated fats - 0.42 g
- monounsaturated fat - 1.67 g
The vitamin and mineral composition of sea bass is quite extensive:
| Vitamin | % of daily value |
| Vitamin B6 (pyridoxine) | 7% |
| Vitamin B12 | 40% |
| Vitamin A | 16% |
| Vitamin C (ascorbic acid) | 2% |
| Vitamin D | 13% |
| Potassium | 9% |
| Sodium | 3% |
| Calcium | 12% |
| Magnesium | 15% |
| Phosphorus | 22% |
| Iron | 5% |
| Zinc | 10% |
Economic importance
Lavrak has long ceased to lead in reports of fishing achievements. Mass production of this delicious seafood is strictly prohibited in some countries (the species is included in the regional and state Red Data Books).
Consumer demands of the market are compensated by the work of aquaholdings: the technology of artificial sea bass breeding has been worked out to the smallest detail. The leaders in this field are the south of France, Tunisia, Italy, Croatia and Turkey.
Sea wolf raised in sea cages is characterized by a short (thick) carcass and high fat content. Fish from the pool have the same dimensions (size/weight): marine fish weighing 500 grams are in demand in retail chains and restaurants (this is how they are grown).
The economic importance of this very popular fish must be understood as the importance of the population as an integral part of the marine food pyramid. The predatory laurel “knocks out” the weak and sick (acting as an inspector of natural selection) and itself is food for large marine inhabitants. That is why animal rights activists and activists of all stripes come out to demonstrate everywhere calling for a stop to fishing for this magnificent fish.
Sea bass habitats
Sea bass fish loves to live off the coast. Enters rivers where there is sea water. Sea bass is an extremely active fish. This is a sea fidget. Moves from one sea to another, at different depths. The habitats of the two species of sea bass differ significantly.
The common sea bass is a bright representative of the eastern coast of the Atlantic Ocean. It is distributed from Norway to Senegal. In addition, the fish is found in the Black and Mediterranean Seas. It can walk both in the depths of water and rise to the surface. The number of common sea bass has decreased significantly in the 21st century. In some countries, such as Great Britain and Ireland, its fishing is limited.
The habitat of black sea bass is the western part of the Atlantic. You can catch it from Florida to Maine. Sea bass is also found in the waters of the Gulf of Mexico. The shores of North Carolina are rich in Chilean sea bass. Black sea bass can also rise to the surface, but it prefers the depths of the seas.
Regardless of the type of sea bass, it is actively bred artificially. For this purpose, many artificial reservoirs and farms have been created in Italy, Spain and France for growing fish. Artificially farmed fish are not valued as highly as fish that live in the sea. However, this is the only way to preserve the population of such tasty, healthy and interesting fish.
How to choose, store and cook
When choosing sea bass laid out on the counter, you should adhere to the standard rules for casting sea fish:
- the expiration dates (how long to store) indicated on the packaging must be “fresh”;
- the commercial exterior must please: shiny skin of uniform color, eyes of a transparent structure, red juiciness of the gills;
- the absence of mucus and external damage indicates proper logistics and responsible storage of fish;
- the final stage of casting: checking the elasticity of the flesh and controlling the smell. There is no need to be shy about poking the fish with your finger and smelling the product offered for purchase;
The best option for storing purchased fish at home: a plastic box with ice (temperature from minus two to zero). For long-term storage, it is better to gut the fish, rinse it and subject it to “quick freezing”: in this form, koykan can be stored for up to six months.
Experts recommend: don’t get carried away with preparations. This delicacy does not like freezing (a real health hazard): we purchased it and immediately used it for culinary processing/for the holiday table.
The culinary practice of sea bass is multifaceted. This seafood can be boiled, stewed, fried, steamed, or baked in the oven. Sea bass goes well with most spices and herbs, and is very harmonious with most foods. Professional chefs recommend standard “gastronomic pairings” / loyal ingredients. The sea predator koykan is very good and appropriate with:
- tomatoes;
- potatoes;
- carrots;
- onions;
- rice;
- zucchini;
- most citrus fruits;
The taste of the “wild sea” is perfectly accented with cumin, rosemary, turmeric, garlic, dill, parsley, basil, mustard and soy sauce. When cooking, it is better to use olive oil.
Weight and price
This seafood delicacy has a rather high price. At retail, chilled and fresh-frozen sea bass sea fish costs from 510 rubles per kilogram. Most often these are calibrated half-kilogram carcasses. In fact, this fish costs as much/what the consumer is willing to pay for it.
A rare auction participant (in our country), black toothfish (guaranteed to be caught in the natural environment) can be purchased for a starting price of 2,600 rubles.
Sea wolf, or sea bass: description of fish, catching, breeding
Description and types
This fish has many names - sea bass (perch, pike perch), koykan, lubina, spigola, rano, brandzino (branzino). Therefore, in some restaurants around the world, when they hear the word “lavrak”, they do not understand what it is.
One of the varieties of sea bass is Chilean sea bass. It looks a little different and is also called "black" due to its coloring. The scales range from gray to brown and can change color depending on location. All of its dorsal fins are equipped with sharp spines.
Habitat
Common sea bass
Black sea bass
Nutrition and reproduction
Sexual maturity in fish living in coastal waters occurs in the 2-4th year. For Atlantic residents, this happens much later - females mature at 5-8 years, males at 4-7. They spawn at water temperatures from 12 to 14°C. Caviar is laid in summer and autumn. The larvae are small, brightly colored and low in protein. They float and develop on the surface of the water.
Sea bass fishing
A good place for a catch will be the tidal zone, where it swims for food. It is advisable to look for a sandy or rocky bottom.
You need to start fishing 3-3.5 hours before high tide. The moment the water recedes, the sea bass also swims into the depths and there is no point in continuing the hunt. Sometimes it is also found in shallow water formed after low tide.
Secrets of a successful catch:
- The sea wolf bites well in the wind. In such conditions, it swims faster and more actively to feed.
- It is important not to miss the peak of the tide when the sea bass comes close to the shore. At low tide, the likelihood of catching fish is significantly reduced.
- For night hunting it is better to use a spinning rod.
- It is necessary to catch sea bass at a water temperature of 16-14°C.
Sea wolf is caught in two ways: fly fishing or spinning.
Fly fishing
For fishing with the first method, use a 7-8th class fishing rod, designed for fishing in salt water. The coil must also meet this requirement. Suitable hook sizes are 4/0-4. Different cords are suitable, depending on the fishing location.
Spinning
Silver spoons are suitable as bait for spinning fishing. They are carried out at the bottom or in mid-water. The dummies of the fry lead closer to the surface. They can be either floating or heavy, sinking. The bayfish bites well on artificial eels and mackerels.
Artificial cultivation
Sea bass, prohibited from being caught in many European waters, is a commercial fish.
There is a significant difference between wild and artificially grown bay laurel. It lies in how much sea bass costs, its external characteristics and taste properties. Therefore, the value of human-grown individuals is lower, but they are just as useful.
Seabass in nutrition
In Russian and other restaurants around the world, lavrak dishes are classified as premium. In the food industry, this fish is valued for qualities such as:
- exquisite pleasant taste;
- high nutritional value and low calorie content;
- tender meat;
- small number of bones.
The benefits and harms of sea bass
With regular use of the product, memory, skin and hair condition improves, the functioning of the cardiovascular and nervous systems is normalized, and metabolism is accelerated. But, like any other sea fish, sea bass can bring not only benefits, but also cause harm. It is not poisonous, but can cause individual intolerance. Contraindications apply to those who are prone to allergic reactions.
Sea bass dishes
For those who prefer a dietary menu, ranyo cooked in the oven is suitable. Its taste is revealed if you use foil when baking. The meat is complemented with fresh vegetables and sauce. Sea bass makes a delicious fish soup according to the classic recipe.
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Source: znaemlechim.ru
