In Russian restaurants, these three types of fish - dorado, sea bass and salmon - are the most popular. It is not difficult to distinguish the last one in this small list (belonging to the class of red fish).
It is much more difficult to answer the question of how dorado and sea bass differ. The difference between these two species of fish is not so obvious as to completely eliminate confusion. Sometimes they are considered the same fish, having different names. But experts say that this opinion is wrong. What are sea bass and dorado? We'll talk about the differences between them in our article.
These are two different fish
Experts ask not to doubt this. For gourmets who find it difficult what to choose - sea bass or dorado, and who make mistakes when ordering in a restaurant or when buying in a supermarket, ichthyologists explain: although these species are similar in taste and characteristics, they belong to completely different families of white fish. The dorada belongs to the steam fish, and the sea bass belongs to the moron fish. Which one should you prefer - sea bass or dorado? Let's try to figure it out.
Trout, Dorado or Seabass, Which fish tastes better?
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Rating: 4.0; Votes: 1 Even tastier and healthier! Which fish tastes better? Trout, Dorado or Sea Bass. DORADO KBZHU FOR 100 GR: 96/18/3/2, 2 I TOOK: Dorado (from me) 260 grams (1 piece) Olive oil 1 tbsp. l Rosemary to taste Onion 30 g Salt 1.5 tsp Mixed peppers 0.5 tsp Lemon juice 2-3 tbsp. l SEA BASS KBZHU FOR 100 GR: 124/23, 6/2, 6/2, 2 I TOOK: Sea bass (mine) 210 g (1 piece) Olive oil 1 tbsp. l Rosemary to taste Onion 30 g Salt 1.5 tsp Mixed peppers 0.5 tsp Lemon juice 2 - 3 tbsp. l TROUT KBJU FOR 100 GR: 103/14, 7/2, 9/2, 2 I TOOK: Trout (from me) 240 g (1 piece) Rosemary Onion 30 g Salt 1.5 tsp Mixed peppers 0. 5 tsp Lemon juice 2-3 tbsp. l Date: 2021-03-19
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Comments and reviews: 10
Victoria Dorada, sea bass or laurel or sea wolf, all this is a group of perciformes, a family of crucian carp, common crucian carp, only sea bass, it is simply ridiculous to talk about the taste of fish grown artificially with the help of toxic hormonal feeds, what kind of nobility can we talk about, caught Adriatic fish and immediately cooked it melts in your mouth like ice cream, the size of the fish also matters, a fish of your size is not worth cooking, I understand that those who raise it really need money, but of such sizes you will not feel any taste, rosemary is put in potatoes, pork, but not in white fish, they put garlic unconditionally, but only very little, based on the price, I gave preference to mackerel or char, I won’t even talk about trout if it’s not from Sevan, but for the holiday, of course, I’ll pamper my family with sturgeon.
Tatyana Natasha, yesterday I watched it with my husband, it was his first time. I really understood your husband: I fried sea bass and didn’t add enough salt. And it happens to an old woman. But it was salty for me) Here they write that garlic is not put in fish. Anyone who has lived in the North and cooked caught cod knows a thing or two. And fish loves spices! But it is better to use dried, a little bit, as well as coriander, dill, parsley, black and allspice, mustard, generally fragrant. Rosemary should not be heated for more than 10 minutes, like bay leaves, they are treacherous. Therefore, you need to be careful with him. For fish with a strong odor, such as flounder, thyme is good. Try putting them in boiling potatoes at the end of cooking and take them out, you will see the difference. This will be a new dish. I wish you success! The video is needed!
Galina Natasha, it was very interesting, but the emphasis hurt my ears a little: sibAs, not sIbas. In Europe, trout (mostly rainbow) is sold, but is not considered a delicacy. My great love, smoked trout, is also reasonably priced and sold almost everywhere. I have a calm attitude towards dorado and sea bass, although I love both, but sole (in Holland tong, in France sol) is the highest taste pleasure. It's by no means cheap, and it's far from everyday food, but it's worth a try. That frozen something that in Russia is called sea tongue, it wasn’t even close, it’s absolutely not the same.
natali8045 Of the three fish, as for me, I like the sea bream more, it is juicier and tastier! For me, trout tastes like mud, I usually just salt trout with salt and sugar for sandwiches, but here in Spain seabos is sold with worms, so I stopped buying it, but of course I give preference to salmon
Olga Damn! She lived to be 59 years old, I don’t even know the names of these fish, except for trout. And I only tried trout once. Although I don’t eat meat, but more and more fish and seafood. But at most I can afford mackerel and shrimp at a discount.
Polina Dyakuyu for the video I don’t even like fish, but I’ll show you how to clean any fish easier, I heat and boil water and pour boiling water over the fish and remove the fish without any problems, you can do it with a knife, you can do it with your hands, that’s the secret.
Irene Thank you for the positive video. And look at how to cook fish from Chef Ilya Lazerson. He is against pouring lemon on raw fish. And explains why. I think you'll like it
cat is a crappy execution - that's for sure. If you don’t crush the lemon, but just add salt and beautifully bake until golden brown, it will be much tastier than your recipe)
Elena I don’t like river trout, but I do like sea trout. I haven’t tried sea bass or dorado. It is not available in our supermarkets. Thanks for the video.
Verasalka What a housewife you are, I admire you! And the kitchen is clean, everything is in its place! We can learn a lot from you. Your husband must be proud of you! Faith
Oh dorado
Dorado (dorado) is also called golden spar. It is one of the most common fish species in the Mediterranean. Most often you can find artificially grown sea bream. It is most successfully grown in Turkey, Greece, Spain and Italy. The weight of one individual varies from 300 g to 1 kg. The main distinguishing feature of this fish is the presence of a golden stripe on its convex forehead. Hence its second name - golden spar. Dorado is especially valued because of its small number of bones and its versatility - it can be eaten both raw and cooked in a variety of ways.
About sea bass
Sea bass or dorado? What to prefer? Those who have to think about this issue should also know that sea bass, or laurel, as this fish is also called, is more popular than sea bream. In addition to the Mediterranean, it is also found in the Black and Atlantic Seas. Russian gourmets call it sea bass (in English “sea bass”). This name stuck due to the development of the restaurant business. In England it is known as bay laurel, in North America as branzino. Like sea bream, sea bass is also grown mainly artificially. In many countries, fishing for wild bay laurel is limited, if not completely prohibited.
“Seabass believes that his loved ones do not understand him”
Sea bass is called differently all over the world: sea bass, koykan, branzino, spigola, bar, sea bass and sea bass. Sea bass is a good strategist and organized warrior. At a young age, all individuals unite in flocks and fight honorably for prey. Sea bass has tasty and healthy meat, rich in proteins, iodine and B vitamins. About sea bass Marina Gladkaya
said the chef of the Under Wonder restaurant
Ivan Pilipenko.
— How many names does sea bass have?
— Sea bass, or sea bass, has managed to fall in love with many peoples. In Europe it is more often called see bass or perch, in Spain - lubina, in Russia before the revolution, sea bass was well known under the name koykan. In a fish store or market abroad, you can find yourself in a funny situation. If you are looking for sea bass fish, it is not a fact that you will get it. For example, in Israel, where English is most often spoken, a buyer interested in see bass or perch will be offered a huge selection of perch. Therefore, it is better to remember that sea bass has a couple more names, for example, laurel.
— Is Chilean sea bass very different from the usual one?
— Chilean sea bass is more often called black sea bass, partly because of its color, partly because of its character. There are several differences from regular sea bass. Firstly, the dark color, secondly, two sharp fins on the back, thirdly, the habitat and, fourthly, the most important thing - this is a completely different fish. The correct name for black sea bass is Patagonian toothfish. It is caught in the Atlantic Ocean and Gulf of Mexico. And it does not belong to the Moronaceae family, like ordinary sea bass, but to the Nototheniaceae family. Toothfish are deep-sea fish and cannot tolerate heat. The acceptable water temperature for it is no higher than +11°C.
— Do regular sea bass have other preferences? Where does he live?
— The sea bass, like a real fighter, has a tempered character, but it does not like too cold water. He likes water not lower than +18°C and not higher than +23°C. Sea bass chooses those seas where you can keep yourself in good shape. It happily comes to Norway and goes to spend the winter on the shores of Morocco and Senegal, and is found in the Mediterranean and Black Seas.
— What does sea bass eat?
— Sea bass is a hunter who lives no more than 15 years. He likes to sit in ambush and attack suddenly. Sea bass does not mind eating a plump, fatty oyster or some other shellfish; it loves shrimp, crabs, and is more relaxed about fish. The young sea bass sticks to its peers and does not leave the school. As soon as he gains weight and feels that he has matured, he leaves the pack. At this time, the sea bass is going through a difficult period, believes that his loved ones do not understand him, and prefers to be alone. From now on, when it weighs 12 kg and reaches a meter in length, the sea bass insists on being called a sea wolf. In fact, such a giant does not need help; he easily gets food on his own.
— What is the most popular size of sea bass?
— Sea bass is an international favorite, it was so actively caught in the last century that today the population is saved by fish farms. They learned to raise fish in nurseries, where they feel almost as if they were in the wild. Spain, Italy and Turkey more often offer fish weighing from 300 grams to a kilogram and 25-40 cm long. The French, who also raise sea bass, supply larger specimens.
— Can sea bass be spoiled?
“It’s hard not to love him, but easy to spoil him.” It is wonderful in any dish. Sea bass can be successfully baked, grilled or pan-fried. One of its advantages is the absence of bones. In addition, sea bass is rich in proteins, fatty acids and B vitamins. However, any fish, even fatty salmon, can be dried in the oven or on the grill. Therefore, you should behave carefully with delicate sea bass. Do not marinate in salt and pepper before cooking. My marinade consists of a lime wedge and olive oil.
— What olive oil is suitable for sea bass?
— You need to be careful when choosing oil. You should not rush to use virgin oil; it is only suitable for making sauces. The concentrated smell and bitter taste are not suitable for sea bass; they interfere with the enjoyment of the delicate meat. Choose third-press oil. If you go by color, it is the greenest.
— Tell us about the best ways to cook sea bass.
— I have two favorite recipes. Sea bass confit in duck fat (it is fried at low temperature and only after cooking it is sprinkled with salt and white pepper) and sea bass fried in a frying pan. We remember that our task is not to dry out the meat and preserve the taste. Pour a lot of olive oil into the frying pan, add salt and add the fish, previously marinated in oil with a wedge of lime and thyme. The trick is that we turn the fish over only once. Fry on one side and the other. The crust is crispy and salty, and the meat inside is tender and delicious. The beauty of the dish is in the contrast of flavors.
— How do you know when sea bass is ready?
“It’s very simple: make two cuts on his back in advance. If the meat is no longer transparent and has turned white, remove from the heat and serve.
How to distinguish them?
It is not at all difficult for someone who buys or orders a whole fish in a restaurant to determine whether it is sea bass or dorado. Dorado is distinguished by an oval, flattened carcass and the presence of a golden stripe on the forehead, while sea bass has an elongated carcass with a pointed head. It is more difficult to understand the difference between these types of fish when buying fillets.
In this case, it is almost completely impossible to determine the differences, as culinary experts say. Both experts and amateurs also find it difficult to answer the question: sea bass or dorado - which is tastier? Both fish have white and tender meat, almost completely boneless. Therefore, they are interchangeable in many recipes. Calorie content of sea bream and sea bass: per 100 g of product - about 100 kcal. Protein in this volume contains about 18 g.
Those wishing to distinguish these two types of fish should take into account that in sea bass the bones are more firmly attached. Therefore, when cutting up its carcass, the cook has to use tweezers, while removing bones from sea bream is not difficult. In addition, sea bream has meat that is more textured, both raw and cooked.
Excellent cuisine. Author's dishes... — SIBASS-LOVELAS
I was surprised to read the pretentious reviews of some site visitors that the establishment looks like a canteen (don’t let Alevtina Ivanovna write reviews in decent places anymore) and the supposedly condensed menu with the main ingredient in the form of sea bass is not in demand among us. Complete nonsense.
Once again in Kolomna, I again came for lunch with my wife and mother. So, let’s examine in detail the claims of “connoisseurs and gourmets” to this restaurant. I emphasize in advance that I do not write my reviews for money or gratitude - I just enjoy life and earn something completely different, although I would love to shake the hand of the owner of this restaurant and the chef! Moreover, after reading the reviews of unqualified fakes with one review on the entire site, I felt offended for what is possibly the best restaurant in Kolomna. Let's go!
I will write about food first, because it is worthy of analysis, and only then about everything else and I will answer criticism, but most readers, most likely, will not read further, because the main thing is food!
1. Food / fish / seafood.
LATEST (look at the photo). They cook great. I speak as an expert and a lover of eating outside of canteens: I can distinguish fresh seafood and fish by smell and taste. There is one elusive ingredient that can tell whether the fish is fresh or not. Works flawlessly. SO: our order for three: Assorted lightly salted fish (salmon, sea bass, halibut) - 400 rubles, Chilled sea bass ceviche with citrus sauce - 300 rubles, Hot shrimp in orange sauce with salad and cheese - 450 rubles, Seabass with a nut crust - 1400 rubles, Assorted baked mussels, fried shrimp, squid and salmon skewers with vegetables - 700 rubles, Sea Buckthorn-Orange tea - 115 rubles. I have attached the RECEIPT in the photos. The total cost of lunch is 3365 + 500 tip. For 3 people it’s clearly not a “dining room”, would you agree? 1. Honestly, I really liked the sea bass with a nut crust, shrimp and salad, and assorted seafood. I was not impressed with the candle, but this is my subjective opinion, because my wife was completely delighted and praised it. After the nut-crusted sea bass (essentially a pesto sauce), we asked to change plates because the sauce would have overpowered the taste of the baked seafood. I’ll dwell on sea bass separately - a small-bone fish, very tender, juicy and tasty, I recommend getting used to it, especially since sea bass does not have a pronounced fishy bite or smell, which allows you to combine it with different sauces and seasonings, something new every day and delicious! 2. I really liked the assorted fish for an appetizer, it was tender and not greasy. The halibut was absolutely captivating. The shrimp in the salad were fresh, cooked perfectly, the degree of preparation was perfect, the sauce and salad were fresh and tasted incredibly well together. Each portion was enough for each of us to try it in sufficient quantity. I specifically counted the shrimp in the salad - there are 7 of them, which is a lot. see photos. 3. We were served tea twice (boiling water was added without question), we did not take desserts. A slight feeling of understatement remained precisely because of this, but otherwise we would have overeaten.
That's all about food, let's continue about the rest:
2. Menu. For my beloved readers and critics from two neighboring establishments (I can even give names, but Seryoga Zhukov and the second nameless guy will be offended), I explain - the shorter the menu, provided it is well-developed, the better the cooks prepare the dishes, the quality remains at the standard level, and the waiters are aware of the cooking times and don’t just jerk the kitchen around. If this restaurant's menu included pizza, sushi and pancakes, I wouldn't go there right away. Everything is clear here - a short menu (so that readers are not mistaken, it takes up two A4 pages with a detailed description and consists of 35 items, including desserts).
3. Interior - it’s stupid to talk about the dining room. Apparently you haven't been to a canteen for a long time? I recommend visiting several in Kolomna, they are there. If you expect interiors like Moscow Pushkin or Turandot from a place called “Seabass LOVELACE”, then you should go to restaurants more often and pay attention to what the restaurant management does under the name “concept” of the place. Of course, for demanding travelers there are places with golden chairs, velvet curtains, “Sir!” and the ability to call the waiter with the phrase “Hey!” and absolutely mediocre food, but we don’t go to those, if you please.
4. Sea bass. Not in demand. If you didn’t know, sea bass is simply sea bass, a predatory deep-sea fish, quite non-bony, tasty and healthy, and low in calories. Of course, this is not a river fish, which is loved by residents of Russian river cities, but believe me, little by little they get used to sea bass, just like ordinary pike, catfish, salmon and trout. Just give it time, especially since one of the fishing grounds is the Black Sea.
OVERALL CONCLUSION: go to Seabass Lovelace! It's worth a try! Just book a table in advance so you don’t leave with a menu and business card in your hands 
About taste
Connoisseurs consider dorada and sea bass to be universal fish; they can be eaten either raw (or rather, half-raw) or fried. This fish is also eaten baked in parts or whole, in the form of cutlets or ingredients in various soups. Due to their similar taste, sea bass and bream are interchangeable in many recipes. It is very difficult to answer the question of which fish tastes better. To emphasize the similarity of the products, in some countries dorado and sea bass are placed side by side on the same dish. Their taste is almost exactly the same; many gourmets call it unique. Moreover, both fish contain the same amount of protein, vitamins, iodine and phosphorus.
How to cook?
Sea bass and sea bream meat is considered dietary - it is low-fat and at the same time rich in protein. Fish is prepared in a variety of ways - it perfectly preserves its unusually delicate and completely unique taste. Both types - sea bass and sea bream - are excellent on the grill and baked in salt in the oven. It is recommended to cook fish on the stove in sauce, this way it turns out much juicier. A classic mixture of oil (olive), wine (dry white), garlic and peperoncino can give white fish a truly wonderful taste. You can also add tomatoes, olives, capers and artichokes, and place herbs in the belly: rosemary, sage and basil.
