Sea bass – Sea fish
( Ordinary ) seabass (lat. Dicentrarchus labrax. Also common names sea wolf, Conan, sea bass (from the English. sea bass is the name that spread through the Russian restaurant business), sea perch, sea bass less, depth (lubina in Spanish), Branzino or Branzino, spigola, Ragno (from it. branzino, spigola, ragno) is a fish species of the family marenovyh. Distributed in the Atlantic ocean from Norway to Morocco and Senegal, occurs in the Mediterranean and Black seas. Kept off the coast, young fish flocks, and large – one by one. Feeds on crustaceans and mollusks, and less frequently fish. In a sudden leap out of hiding lavraki grab prey and swallow it, sucking his huge mouth. Length up to 1 m and weigh up to 12 kg, age up to 15 years. Spawning in summer and autumn. The ROE is pelagic.
In Europe, especially in Italy, seabass not only commercially valuable, but actively bred the breed. It is cultivated in natural bodies of seawater or in artificial basins. Farmed seabass entering the market, as a rule, smaller and significantly cheaper than the wild fish. In some countries, for example in the UK and in Ireland, the wild sea bass fishery is limited. In Ukraine listed in the Red book
Sea bass belongs to the family of groupers. It can be found along the continental slope at 100 is 500 metres away. It has elongated body, brown with prosely on the back, silvery on the sides, light in the ventral portion and large smooth scales. Recently, there are many fish farms that artificially grown sea bass. This craft became popular in Spain, France, Italy and some in Turkey. It is usually preferable to fish whose weight ranges from 300 g to 1 kg, and length – from 25 up to 40 cm, but some manufacturers, such as France, can offer fish of larger size. The fatness of the fish depends on the season of spawning. It usually lasts from may to July, so a more delicious fish are caught from July to October.
Sea bass in culinary terms it is considered a versatile fish. It is equally delicious baked and roasted, and even grilled together with vegetables and olives. So can be cooked whole gutted fish and fillets. In addition, the bass has almost no bones. Dishes from the sea bass is popular all over the world, especially in Mediterranean countries.