Cooking school: sea bass, how to recognize it – Italian Cuisine

Cooking school: sea bass, how to recognize it


The sea bass is an excellent fish ideal for your kitchen preparations. Here are our tips for choosing it

Yes okay, go for the sea bass, but how to choose it? In fact, even before cleaning and cooking it, there is the most important step, namely recognize the best at the time of purchase, so as not to have any nasty surprises once it is too late, perhaps even in the presence of guests.

Sea bass and sea bass?

Whether it is a sea fish living along our coasts, in the Mediterranean and the eastern Atlantic, is a sure thing. That has a medium-large body, slender and covered with scales, also. And it is well established that it is recognizable by the grayish back, silver sides and white belly, with dimensions generally between 20 and 50 cm.
But why someone calls it sea bass and other sea bass, if it is the same fish? There are two versions: the first claims that it is one sex-related issue, or bass when laying eggs, sea bass when it fertilizes them as a male. The second, on the other hand, brings the two names back to one geographic difference, for which sea bass derives from the Veneto and from the Lombard bransin, that is branchino as fish with the gills in sight, while it basses from the very acute and sharp preopercular spine, just like an edge.

Six little secrets for choosing the best sea bass or sea bass

First of all it is good to remember that this fish has one very fine meat, white and lean, with a unique and delicate flavor well recognizable among many. For this reason it is often consumed also by those who do not love fish too much, as it is able to withstand its light and graceful taste, both grilled and baked or even pan-seared.
On the market we find it both fresh and frozen, obviously in this second case it will be more difficult to evaluate them following features:

One. The sea bass must have a delicate, pleasant, non-ammoniacal smell.

Two. The appearance must be bright.

Three. The body must be rigid and firm.

Four. The scales must be perfectly adherent.

Five. The gills must be pink-red, of no other color.

Six. The eye must be alive and protruding with the black pupil, not at all not reddened.

To learn with our chefs also how to clean and cook this and many other fish, sign up for our courses: you will be followed carefully and gradually in each step, so that you can then make only the best at home!

Texts by Giulia Ubaldi

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