Our sea bass is bred in the open sea in an environment-friendly farm located along the Azahar coast in Spain. The respect for the natural cycles of reproduction and the broad temperature variations of harsh winters guarantee an exceptional product with a fine and delicate white flesh.
Characterics of our SeaBass fillet:
Variable weight per box: +2kg (+/- 15%), skin-on, may contain bones |
Size of the box: L38,2 x W21,6 x H10,8cm
- Storage: Keep frozen at -18°C for long term storage (until expiry date mentioned on the pack) or store in your fridge (in the original packaging) for a consumption within 2-3 days.
- Defrosting instructions: You can defrost the seabass by vacuum-sealed pack of 3 fillets. Keep the product into its orignal pack and leave it in your fridge until completely thawed (around 24 hours).
Pan-fried: Cook the skin-side bar fillet in a pan with a little olive oil for 3-4 minutes until the skin is nicely golden then turn the fillets over to cook for 1 minute. The fish is cooked when the flesh becomes opaque. Discover our recipe of Pan-fried seabass with asparagus.
Tartare: Remove the skin and cut the flesh of the fillet in dice. Season with lime juice, red onions, coriander, espelette chilli pepper, olive oil, salt and pepper. Discover our recipe of Citrus seabass tartare.
- Serve: 1 fillet per person