John Myers
The perch is one of the best-known food fish with over 6000 different species. In this country, sea bass and gold perch are very common.
Origin
The sea bass can be found in the eastern Atlantic from Senegal to Norway and in the southern North Sea, the Mediterranean, and the Black Sea. It lives on the bottom in coastal waters up to 100 m deep. It is also commercially available from breeding.
Season
Sea bass is caught all year round and is therefore available with consistent quality regardless of the season. However, the majority of the sea bass coming onto the European market does not come from wild catches, but from farms. Because of the ecological effects of fishing and breeding, you should look for an organic seal when buying.
Taste
The fish has a very fine, aromatic taste. The meat is white, tender, fine-fibered, and has only a few bones.
Use
Fresh fish should preferably be prepared whole so that it retains all of its aroma. This is particularly delicious when it is cooked in a salt crust. But it is also a pleasure fried, baked, grilled or steamed. Prepared with a little olive oil, a few herbs, and lemon, its fine flavor is not overpowered by over-seasoning. Redfish is a delicious alternative that is also easy to prepare. You can find out how to bread the firm meat of the fish in order to serve it with potato salad in our recipe for redfish fillet.
Storage/shelf life
Unpack fresh sea bass as soon as possible, place on a plate, and store covered with foil in the refrigerator. It can be kept in the coldest part of the refrigerator for a maximum of one day. Defrost frozen fillets overnight in the refrigerator.
Nutritional value/active ingredients
The perch is low in fat and rich in protein, carbohydrates are not included. 100 g perch have about 34 kcal or 142 kJ. This type of fish also provides the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which contribute to normal heart function.
