Seabass belongs to the rarer and more expensive fish, as the industrial catch of this fish is now significantly limited. However, the interesting taste of seabass meat, containing almost all the nutrients the human body needs to function properly, is worth trying.
Valuable trace elements, vitamins, unsaturated fatty acids that keep almost all organs and systems in good condition are found in the tough white meat, which is considered one of the tastiest fish delicacies.
Fresh seabass can be purchased commercially. It is salted or smoked and various fish dishes can be prepared with it. Drying, frying, boiling, baking and smoking - this fish allows for all kinds of culinary processing. For each of them, you need the corresponding seasonings for seabass, which emphasize and enrich the natural pleasant taste of the fish.
Dill is the spice without which the seabass fish cannot reveal all its taste. Along with parsley, it is the constant aromatic hero in cooking seabass.
French chefs serve it flavored like this. In the Mediterranean cuisine, it can more often be offered in the company of garlic.
You can season seabass very well with green spices, especially those that are characteristic of the cuisines around the Mediterranean Sea - oregano, lovage, thyme. Steamed vegetables are a great side dish for fish.
Naturally, seabass, like any fish, cannot do without the classic spices - sea salt, black pepper and lemon.
For those who want to minimize the taste and aroma of fish, they can add sauce to the prepared dish. Tartar sauce based on mayonnaise and Skordalia sauce, which is mainly made from garlic, vinegar, olive oil and breadcrumbs, are best suited for seabass.
Seabass is a fish that is primarily fried, so all the spices that involve garlic and vinegar are well absorbed in fried seabass recipes.
When prepared as an appetizer or cocktail bites, seabass can also be offered with various types of cheese, combining well with other characteristic spices.
The possibilities for seabass recipes are numerous.
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