Sea bass - very delicious fish, appreciated by gourmets, doctors, and nutritionists. You can recognize it by its characteristic bright coral color of scales, a comb with sharp spikes on the back and round bulging eyes. Sea bass no longer resembles its river counterpart in any way - the composition and properties of this species are completely different.

Under natural conditions, it can be found in the depths of the Black or Norwegian seas, Atlantic and Pacific oceans. A depth of 500 meters is quite comfortable for sea ​​bass, the shape of the fish's body and its eyes indicate how this species has adapted to life deep under the water column.

There are several different types of sea bass. The most popular are beaked perch, golden perch, white, blue, and stone. This perch is a predator, which is why its meat is so tender and juicy. He prefers not to hunt for his prey, but to wait for it in ambush.

Interesting! Perch is very voracious: under favorable circumstances, it easily kills populations of smaller fish. The smallest specimens can fit in the palm of your hand, while the largest ones exceed one meter in length and weigh more than 15 kg.

If sea bass is not caught and eaten, it can live up to 15 years - a long time for fish. The method of reproduction of this species is amazing. Unlike most of their relatives, female sea bass do not spawn, but immediately give birth to fry.

Composition and calorie content

At the end of the last century, this fish was so actively caught that today it was necessary to set restrictions on catching sea bass - its numbers have sharply decreased. And all because the meat of this fish is very valuable and nutritious. It has everything - minerals, vitamins, protein, amino acids, healthy fats and minimum calories. In one serving of sea bass you can find almost all the necessary daily intake of such substances as:

• calcium;
• copper;
• iron;
• potassium;
• sulfur;
• chromium;
• cobalt;
• manganese.

If we talk about vitamins, then sea bass contains the entire alphabet - vitamins, as well as nicotinic acid, designated as PP. This fish contains polyunsaturated fatty acids, taurine and the powerful antioxidant myelin.

A 100-gram slice of fish contains about 18 g of protein and just over 3 g of fat, while there are no carbohydrates at all. Calorie content of sea bass – 100 Kcal per 100 g.

Interesting! If you boil the meat, the calorie content can increase to 112 Kcal, but if you fry it, it will immediately reach 180. Cold smoked fish has the least amount of calories - a 100-gram piece contains only 88 Kcal.

Beneficial features

First of all, sea bass is useful as a source of proteins, microelements and vitamins for everyone who is struggling with extra pounds. People on strict diets often don't get enough nutrients. Perch will provide the body with everything it needs without adding a single gram of fat.

Since fish meat is rich in omega-3 fatty acids, it is recommended to be consumed by everyone who has a high and tendency to. Thanks to the large amount of antioxidants, the marine life prevents and acts as a rejuvenating product when consumed regularly - this is especially valuable for women.

In addition, this fish should be in the diet of all patients suffering from blood and thyroid dysfunction.

Harm and contraindications

Sea bass can only be harmful if you regularly overeat fried fish. Very rarely this variety becomes the cause. Don't get carried away with idiosyncrasies, and...

How to choose the right perch? Fresh fish can only be found in coastal regions or in elite fish stores. Sea bass is delivered to markets and supermarkets mainly frozen. Carcasses can be whole, or already prepared - without heads, gills and entrails. The skin is often left on, as peeling the scales is quite difficult. You can also find sea bass fillets on sale.

When purchasing, you should always focus on the smell of fish. She must smell sea ​​water and algae, if the smell is slightly different, this may mean that the fish was subjected to repeated defrosting and freezing or was stored incorrectly. Proteins in fish fillets begin to decompose within a few hours after defrosting, if it is not in the refrigerator.

A spoiled product can cause serious problems; if the smell seems questionable, it is better not to buy it. Next, you should pay attention to the following points:

• scales– it should not be slippery, sticky, or brittle and dry;
• tail and fins– slightly moist, but not dry;
• gills– light red or pink, not slimy or sticky;
• the carcass itself– when pressed, the meat should take its previous shape, spring back, and not form pits;
• fillet cut– uniform, light, without yellowness or greenness.

If you purchase perch in packaging, then pay attention to its tightness and integrity and be sure to check the expiration date. After opening the package or jar, salted and smoked perch can be stored in the refrigerator for no more than three days; defrosted fish should be cooked on the same day.

Important! You need to be very careful when cutting fish: its fins are very sharp and can hurt your hands. They are cut off with scissors, and if you need to remove the skin, you will have to pour boiling water over the carcass.

But then everything is simple, this fish has almost no bones, and therefore it is suitable for baby food. The fillet is prepared very quickly; it can be baked with lemon and fresh herbs, or fried in flour in a frying pan. And small fish also make very tasty fish soup.

Sea bass can be salted or canned; it is delicious in oil or in tomato. If you are looking for a new dish to... festive table, prepare pies or perch pie - this great option to get acquainted with tasty, low-fat and very healthy sea fish.

Sea bass is a genus of predatory fish (about 110 species) belonging to the scorpionfish family. Representatives of this taxonomic group live in the waters of the Pacific, Arctic and Atlantic oceans. The maximum species diversity of these fish is observed off the southern coast of California.

All over the world, sea bass is considered a valuable fishery species. The fillet of this fish has excellent taste and excellent nutritional properties. Sea bass carcasses are boiled, fried, stewed, grilled, salted and smoked. In addition, fish meat is used to prepare sashimi, sushi, soups and baking fillings.

Description of the fish

The appearance of sea bass depends on the species and habitat. However, most of them have a massive laterally flattened fusiform body covered with ctenoid scales. The bodies of fish sharply taper in the tail part. Adults are pale pink, bright red or orange in color. Their body length can vary from 15 to 110 cm, and their weight can range from 70 g to 20 kg.

Sea bass has a large cone-shaped head with a rounded snout. The lower jaw of the fish, at the end of which there is a large symphysial tubercle, protrudes strongly forward. The eyes of representatives of the genus are large (the diameter of the orbit reaches 30% of the length of the head). The interorbital space can be either convex or completely flat.

On the head of the sea bass there are many underdeveloped spines. The nuchal and occipital ridges of the fish are fused together. All representatives of the genus have a truncated tail. The sharp rays of the dorsal and anal fins of the fish are equipped with poisonous glands. Injections with these “spikes” provoke the development of painful inflammatory reactions. All fins of the fish are bright red.

Sea bass are considered long-lived. Their lifespan can exceed 100 years. For example, the maximum recorded age of the Aleutian sea bass (Sebastes aleutianus) is 205 years.

Nutritional value of the product

In 100 g raw meat sea ​​bass contains:

• 3.282 g fat;
• 18.104 g proteins;
• 77.018 g water;
• 1.388 g ash;
• 60.011 mg cholesterol;
• 0.416 g of polyunsaturated fatty acids (including 0.362 g of omega-3 and 0.054 g of omega-6).

The product contains 12 essential and 8 nonessential amino acids (arginine, alanine, valine, aspartic and glutamic acids, histidine, isoleucine, serine, lysine and others).

Vitamins in sea bass

Sea bass dishes are a rich source of vitamins. 100 g of fresh fish contains:

• retinol equivalent (A) - 39.014 mcg;
• thiamine (B1) - 0.108 mg;
• riboflavin (B2) - 0.118 mg;
• choline (B4) - 61.017 mg;
• pantothenic acid (B5) - 0.358 mg;
• pyridoxine (B6) - 0.127 mg;
• folic acid (B9) - 7.092 mcg;
• cobalamin (B12) - 2.334 mcg;
• ascorbic acid (C) - 1.399 mg;
• tocopherol equivalent (E) - 0.774 mg;
• phylloquinone (K) - 0.087 μg;
• niacin equivalent (PP) - 4.767 mg.

Recipe for the occasion::

Along with these nutrients, sea bass also contains calciferol (vitamin D). 100 g of product contains 2.294 mcg of this compound.

Useful elements

Macroelements in 100 g of sea bass:

• calcium - 121.004 mg;
• potassium - 299.896 mg;
• sodium - 74.856 mg;
• magnesium - 60.091 mg;
• sulfur - 209.638 mg;
• phosphorus - 221.015 mg;
• chlorine - 164.793 mg.

Microelements in 100 g of product:

• zinc - 1.467 mg;
• chromium - 54.689 mcg;
• fluorine - 141.205 mcg;
• selenium - 36.493 mcg;
• nickel - 5.799 mcg;
• molybdenum - 3.986 mcg;
• copper - 121.233 mcg;
• manganese - 0.094 mg;
• cobalt - 29.704 mcg;
• iodine - 59.488 mcg;
• iron - 0.897 mg.

Calorie content of sea bass

100 g of fresh sea bass contains 109.014 kcal. Calorie content of a similar serving stewed fish- 111.412 kcal, boiled - 106.916 kcal, fried - 232.706 kcal, baked - 117.291 kcal, smoked - 177.234 kcal, salted - 121.428 kcal. The energy value of 100 ml of sea bass fish soup is 18.072 kcal.

Useful properties of the product

• Sea bass is a low-calorie product. People trying to lose weight can safely include boiled, baked or stewed fillet in their menu.
• Fillet contains a large amount of easily digestible protein. Dishes made from it are useful for athletes, people engaged in heavy physical labor, as well as people recovering from debilitating illnesses.
• The substances contained in this product strengthen the myocardium and the walls of blood vessels, help normalize blood pressure and heart rate, and accelerate the elimination of excess low-density lipoproteins from the body. Regular use Eating it helps reduce the likelihood of developing a whole range of cardiac diseases.
• B vitamins entering the body with sea bass meat accelerate metabolic processes.
• The nutrients contained in this product have a positive effect on the functioning of the nervous system. Thanks to them, the negative impact of stress on the body is reduced, the quality of sleep is improved, and the risk of depression and neuroses is reduced.
• Nutritionists recommend that people who have been diagnosed with thyroid disorders include sea bass in their diet at least 2 times a week.
• Dishes made from this fish have a positive effect on the condition of bone tissue. Therefore, they must be present in the diet of people suffering from rickets, osteoporosis, arthrosis and other diseases of the musculoskeletal system.
• Vitamins, minerals, and other substances that sea bass is rich in help strengthen the immune system, normalize the reproductive system, reduce the concentration of glucose in the blood, and slow down the aging process of the body.
• Regular consumption of this product improves the condition of hair, nails and skin.

Contraindications and harm to sea bass

• Consumption of sea bass dishes can lead to the development of allergic reactions. Therefore, persons who have previously been diagnosed with individual intolerance to fish or other seafood should completely exclude them from the diet.
• Excessive consumption of fried sea bass can lead to obesity. People planning to lose weight should avoid this dish.
• Salty and smoked fish Contraindicated for persons suffering from kidney disease and of cardio-vascular system.
• Sea bass fillets can accumulate heavy metal salts, mercury and other substances hazardous to human health. Therefore, you can only eat fish that was caught in ecologically clean regions.
• When cutting sea bass carcasses, you should avoid pricking the sharp rays of the fins, which contain poison.

Sea bass, prepared in various ways, is a favorite dish of many people who prefer to eat seafood and know how to evaluate their taste and beneficial properties.

Sea bass, whose calorie content is only 79 kcal per 100 grams of product, can be prepared in any way - boiled, stewed with a vegetable side dish, baked or fried. This fish is also very widely consumed salted or smoked. For example, in Japan, sea bass is the main component of many national dishes, such as various Japanese soups, etc. In any case, the taste of sea bass is very delicate and pleasant, not to mention the beneficial properties of this inhabitant of the cold seas.

Useful properties of sea bass

Along with the fact that this fish is very tasty and loved by many gourmets and not only, it also has a number of useful properties that give it every right to claim primacy among the healthiest food products.

Thus, we can talk for a very long time about the benefits of sea bass. Briefly, it is worth noting that this fish contains groups A, B, D, PP and others necessary for the body. What is striking is the high content of fish oil and, consequently, omega-3 fatty acid. You can also note the high content of microelements such as phosphorus, sodium, selenium, magnesium, potassium and much more.

Calories in fried sea bass

If we compare the methods of preparing sea bass based on the calorie content in it, we can say that the highest calorie content is characteristic of fried sea bass, compared to stewed or boiled, and is about 142 kcal. This is due to the high cholesterol and fat content in the oil in which the fish is fried.

Sea bass (sea bass) rich in vitamins and minerals such as: choline - 12.2%, vitamin B12 - 80%, vitamin D - 23%, vitamin PP - 24%, potassium - 12%, calcium - 12%, magnesium - 15%, phosphorus - 27.5%, iodine - 40%, cobalt - 300%, copper - 12%, selenium - 66.4%, chromium - 110%, zinc - 12.5%

Benefits of sea bass (sea bass)

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

A complete guide to the most healthy products you can look in the app

Sea bass is delicious healthy fish. About 110 species live in the seas, most of them commercial.

Representatives different types differ from each other in size and weight (small individuals grow up to 20 cm in length, representatives of large species reach a meter in length and weigh about 20 kg).

This inhabitant of the seas prefers cold ocean waters and great depths; its habitats gravitate towards the high latitudes of the oceans.

Although most representatives of the extensive perch family are listed in the Red Book of several states, fishing is carried out regularly.

The color and type of individuals vary, with red snapper being the most commonly sold fish. Let us consider in detail the harm and benefits of sea bass for the body, and the features of preparing delicious red fish.

How to choose a good product and check its quality

Fresh, just caught sea bass is rarely available in stores. This product can only be purchased by residents of coastal port cities. Fish is delivered frozen to most stores..

If the product is lying on the counter in frozen layers, it is unlikely that it was defrosted before, but it is not known how long after being removed from the water the catch was frozen. Therefore, the buyer must know how to determine the quality of the product.

Fresh and defrosted fish quickly spoils. The higher the air temperature, the faster bacteria multiply in it. The protein in fish fillets decomposes very quickly, making the product unfit for consumption.

There are strict sanitary standards for storing fresh and defrosted fish products. During freezing at minus 18 °C cut and uncut sea bass can be stored for six months.

Fresh and defrosted products should be used for cooking within a few hours on the day of purchase if not refrigerated. Repeated freezing greatly reduces the taste.

Lightly salted perch must be stored in the refrigerator. Manufacturers indicate the shelf life of such fish on the packaging, separately for hermetically sealed and already unpacked cans.

Eating stale, low-quality fish can cause fatal poisoning.

Sea bass goes on sale in the form of uncut and unscaled carcasses with heads, in the form of carcasses with heads but cleaned of entrails, cleaned carcasses without heads and in the form of fillets.

What does an edible product look like?

You need to smell the fish before buying. The inhabitants of the seas should smell of sea water, algae, mud, and the characteristic unpleasant “fishy” smell indicates that the product persistently offered by the talkative seller is not the first freshness.

Stale fish may smell like ammonia. The seller should also be suspicious and want to quickly wrap the fish in a sealed plastic bag before the buyer smells an unhealthy odor.

Need to touch the scales of a fish with your finger. Scales and skin should not be slippery, dry, or brittle. The tail and fins should be damp; dryness indicates that the product has not been on the shelf for the first day.

The gills should be red or pink. Darkened ones indicate decomposition processes. If the carcass has been frozen several times, the gills become gray in color. In a stale carcass, they become covered with mucus and stick together.

The fillet should be elastic, when you press on the side and back of the fish, there should be no pits left on them. A lying carcass is usually very lethargic, it bends strongly in the hands.

Uniform coloring of the outer skin and fillet indicates freshness. The fillet cut should be uniform, without yellowness, greenery, or rainbow stains.

If a piece of pulp literally crawls between your fingers, then the fillet was most likely pumped with water and polyphosphates to maintain moisture.

If, when cutting up a perch, the meat easily comes away from the bones and backbone, the fish was not defrosted on the day you purchased it.

The eyes of a quality sea bass are dark, black, uniform color. White eyes indicate repeated defrosting.

Boneless fillets are obtained by dipping fish in solutions with chemicals. The question of the quality of such a product is not entirely clear.

The layer of ice on frozen carcasses should be thin, without cracks or gouges. Fish in ice should be neat and attractive. White spots on the sides indicate that the product has been frozen.

Sealed plastic packaging must not have any tears; the manufacturer and expiration date are indicated on the label.

The seller at the market or in the store must have quality certificates from the supplier. To be sure of the freshness of the product, buy carcasses with the head on.

How to choose high-quality sea bass - analysis of the Test Purchase program:

Composition, calorie content, nutritional and energy value, glycemic index

Sea bass meat is tasty, very nutritious, the nutritional value product is high. In 100 grams fish fillet contains:

• from 15.9 to 18 g of proteins;
• from 3 to 10.9 g fat;
• less than 0.1 g carbohydrates.

Different types of fish contain different amounts of proteins, carbohydrates and fats, their energy value is also different.

Calorie content per 100 g of red sea bass fillet is 109-164 kilocalories. Glycemic index product is close to zero due to its very low carbohydrate content.

It does not cause an increase in blood sugar levels. It can be eaten by people suffering from diabetes.

But since the diet for illness must be strictly agreed with the doctor, and deviations from the therapeutic diet can lead to complications and progression of the disease, the use of sea bass for food must be agreed with the attending physician.

Fish fillets contain the following vitamins (per 100 g of product):

This fish also contains vitamins C and E. Perch meat is a source of protein, Omega-3 unsaturated fatty acids (about 1 g per hundred grams of fillet) and taurine.

Sea bass is rich in microelements. One hundred grams of fish fillet contains:

Fillet contains other microelements in smaller quantities. These are sulfur, cobalt, sodium, chlorine, manganese, fluorine, nickel, molybdenum.

Char - what kind of fish is it, what dishes can be prepared from it? Look for answers to questions in the material.

Beneficial features

The unique composition of the fillet makes this fish valuable food product. Beneficial features consist in its nutritional value, low calorie content, the presence of microelements and a vitamin complex.

Large amount of phosphorus, contained in the meat of this sea dweller, is useful for strengthening bone tissue and teeth. Phosphorus promotes the absorption of vitamin D and almost all B vitamins.

Calcium contained in vitamin D, is important for normal life. Vitamin D is necessary for rickets and for its prevention.

It also contains calcium, which is needed for the formation of bone tissue. It is also useful for people suffering from a deficiency of this element.

Calcium is essential for osteoporosis, rickets, children of any age need it for the correct formation of the skeleton. The intake of this element from natural food cannot cause an overdose.

The product contains a lot of potassium. This element is involved in regulating heart rate, transmitting impulses along nerve fibers, and the acid-base balance of the blood depends on it. Potassium activates protein metabolism.

Fish fillets contain magnesium, which is useful for people suffering from increased anxiety, rapid heartbeat, difficulty falling asleep, nervous tics and spasmodic pain. It should be eaten by people suffering from chronic fatigue.

Zinc is essential for the normal functioning of the sebaceous glands of the face and scalp, it is needed to strengthen the immune system. This element is involved in the normalization of metabolism, the formation of several hormones, and is part of three hundred enzymes.

Zinc is needed for the production of male hormones and prostate health; the element is part of bone tissue.

Selenium is a powerful antioxidant. Eating this fish supplies the body with a sufficient amount of this element. Selenium normalizes metabolism, it is involved in the production of hormones, and is necessary for good immunity.

Iron is essential to maintain normal intercellular metabolism, oxygen transportation, and hematopoietic processes. This element contained in the product is necessary for the prevention of anemia.

found in fish fillets in large quantities. This element is needed for the proper functioning of the central and peripheral nervous systems, it is needed for normal metabolism and the production of red blood cells.

Copper is a component of several hormones. When fighting infectious diseases, the body synthesizes two important enzymes containing this element.

Large amounts of vitamin A makes the product valuable for people with vision problems, especially if the disease is associated with vitamin deficiency. This fish is useful for people who have difficulty seeing in low light and other vision problems.

Vitamin B complex makes fish products healthy for everyone. These vitamins improve the functioning of the liver, nervous system, brain, hematopoietic organs, peripheral nerves, and normalize metabolism.

The meat of this fish contains a lot of vitamin PP (B3). This substance relaxes small vessels, increases blood circulation in the body, reduces the formation of “bad” cholesterol, and is involved in the synthesis of hemoglobin, the reproduction of certain hormones and in metabolic processes.

Vitamin D - calcium supplier. Calcium is part of bone matter. This element provides communication between nerve cells. If it is deficient, human muscles cannot contract normally.

The fillet of this sea creature, as a source of protein, microelements, vitamins and unsaturated fatty acids, is a valuable food product.

It is useful for atherosclerosis, hypertension, and problems with the cardiovascular system.

Low-calorie fish fillet is good for people with abnormal metabolism and those who are obese.

What is useful for men, women, children and the elderly, during pregnancy and lactation

The harm and benefits of eating fish fillet depend on the state of the gastrointestinal tract, the body's individual reaction to food and the quality of the product.

Adult men and women Sea bass in any form is not contraindicated if they do not have individual negative reactions to such dishes.

Pregnant women and nursing mothers can include dishes from this fish in their diet. If a woman is concerned about her health or the health of her baby, she should consult her doctor or pediatrician.

Giving sea bass dishes to children is not prohibited. It is useful for older people to eat this product; it is advisable to steam the dishes.

Sea fish, steamed or in the form of fish soup, is a light food. It can be given to weakened, sick and convalescent people.

Potential dangers and contraindications

Sea bass dishes are part of many healing diets, since this fish contains a lot useful substances, but does not contain any known allergens.

Contraindication for use is individual intolerance to one or more substances included in the fillet.

The inclusion of this product in the menu of protein diets will have a positive effect on their composition. According to the recommendations of nutritionists, protein and balanced diets should include lean fish, and sea bass contains a moderate amount of fat, a poisonous substance that covers its sharp, spiny fins. They can pierce the skin while washing and cutting up carcasses.

The injured area may become inflamed and hurt for some time. You need to see a doctor.

Inflammation and pain can be an individual reaction to a toxic substance, but they can also be caused by bacteria that have come into contact with the carcass during transportation and processing.

The product tolerates any cooking well. It is considered tasty, delicacy, and does not lose its qualities when exposed to heat. There are many recipes for fried and boiled dishes.

This fish turns out very tasty when steamed and baked in the oven, wrapped in foil. The product is tasty lightly salted and pickled.

Before cooking, the carcasses are washed, cleaned and cut into portions. Whole carcasses are often baked in the oven.

For children, this standard depends on the child’s weight. Boiled pureed fillet can be given as complementary food to children from 9-10 months.

The portion of a 3-year-old child is 25 g, 3-6 years old - 50 g. A child aged 7 to 14 years can eat a portion weighing up to 70 g at a time.

Dishes in which sea bass and other fish are the main ingredients It is recommended to eat three times a week during lunch.

Cooking recipes

There are many modern recipes for preparing fish dishes. Original recipes Many cuisines of peoples living near the sea are also famous. Among them there are recipes for preparing dishes from fried, boiled and even raw fish.

Sea bass with honey and oranges. This dish cooks very quickly. The fillet turns out tasty and juicy:

Cut into small cubes.