This week instead of going up a recipe I decided to tell you about the wild sea bass ... courtesy of my friend David Gonzalez, I received some photos of wild sea bass that I would like to share with you all.
Talking with David and seeing that your work has access to fresh producer first hand ... we decided that when I have something interesting or at least different, photograph, send it to me and we will discuss in this blog. If anyone has any interesting recipes they say and hang ... we are many we do not know how to approach this status without fish sauce and smash it with other stories.
BASS
sea bass, also known as sea bass, belongs to the family of Los Serranos, order Perciformes. In the same family is the comber (Serranus wavelet), a fish that occurs in your skin vertical bands of brown or reddish longitudinal stripes of yellowish white color, which facilitates their identification.
Where fishing?
wild sea bass is a fish that lives in the North Sea, the Channel and the Atlantic Ocean, ie, can be found from the coasts of Norway to the African coast of Senegal . It is also very common in the Mediterranean Sea, and its presence is less in the Black Sea. This fish used to swim in the rocky shores and the beaches, estuarine areas, ports and docks, where uses for food, and can even penetrate the fresh waters of the estuaries. If you want to catch bass, always look on the surface, very shallow and with good movement of waves, foam and swirls. Spring and autumn are the best of times, but it is easy in winter when bass fishing in warmer areas. The young bass move in banks, while adult swim alone.
The best season for catching sea bass are the cold months. Given the infrequency with which markets the wild sea bass, its price is very high, especially at Christmas, when consumption increases. In Currently, most of the bass that reaches the fishmongers raised on farms and raised in many Mediterranean countries, among which Morocco. In this way you can have these fish year round at an affordable price. This type of very fresh fish arrives at destination, without having suffered as a result of depletion of fisheries. However, there is a noticeable difference between the bass culinary aquaculture and wild, tastier and firmer flesh.
The best known species
The bass is a fish highly prized by the quality of their meat, making it difficult to replace by other species. However, it is marketed as atruchada sea bass, also called dancing (Dicentrarchus punctatus), a fish belonging to the same genus but a different species and is clearly different from the bass to have his body covered in spots. This species is distributed in the same areas as the bass. Its flesh is fine and appreciated, but not reach the quality of the bass.
There are other lesser-known species have also been bred in hatcheries and yellow bass, black or white.
Features
Form: fish is a fusiform, round bodied, robust, elongated, slightly compressed and pointed head.
Minimum size: 23 cm.
Color: His skin is silver gray or gray-green and shiny, gray back, sides and lighter sides and belly whitish. At the height of the operculum has a black shaded area that makes it unique. Juveniles have black spots scattered around the body which disappear with age.
length and weight: can measure 90-100 cm, although the average size round of 40-80 cm. The weight is 300 grams (ration) to a kilo and a half, the larger fish weighing from 4 to 7 kilos, and can even be up to 12 kilos.
Power: animal is very voracious and eat worms, crustaceans, small fish or octopus who gets in his way. It also feeds on algae.
NUTRITION
The bass is, along with cod, whiting, perch and skate one of the leaner white fish, since only contributes 1.3 grams of fat per 100 grams of meat. This is binds its high content of protein of high biological value compared to most fish, as well as vitamins and minerals. Therefore, it is considered a very nutritious food that, when cooked simply, can be a regular part of the low-calorie diets. Their meat is an interesting contribution of potassium, phosphorus and iron, and moderate in sodium and magnesium, compared with other fresh fish. Potassium is a mineral necessary for the nervous system and muscle activity and is involved with the sodium in the water balance inside and outside the cell.
Phosphorus is present in bones and teeth. Also involved in nervous system activity muscle and is involved in energy production processes. Magnesium is related to the functioning of the bowel, nerves and muscles, and forming part of bones and teeth. It also improves immunity and has a mild laxative effect. Iron is necessary for the generation of hemoglobin, a protein that carries oxygen from the lungs to all cells, and prevents adequate intake of iron deficiency anemia.
Among the vitamins, deserves special mention in group B (B1, B2, B3), whose content is higher for bass compared to other fish. However, the content in these vitamins is not as relevant when compared to other foods rich in these nutrients (whole grains, legumes, leafy green vegetables, meats in general). Vitamin B12 also excels in the nutritional composition of seabass and is present in an amount equal or even superior to that of meat, eggs and cheeses, all foods of animal origin and unique natural source of this nutrient. In general, the vitamins of group B can use the energy nutrients (carbohydrates, fats and proteins) and are involved in many important functional processes as the formation of sex hormones, the synthesis of genetic material and system operation nervous.
BASS COLD CHAMPAGNE SAUCE
INGREDIENTS: 1 kilo
olive oil
coarse salt
appetit!
sea bass in a piece
2 cloves garlic
1 onion
1 leek 1 carrot
1 sprig of rosemary
Ingredients for the sauce
250 ml.
mayonnaise 1 shallot or small onion
1 glass of cava
PREPARATION:
Prepare a vegetable stock with water, salt, garlic, onion, carrot, leek and rosemary. Boil some bass in the broth and cool inside.
cava Prepare sauce. Fry finely chopped shallot with a little olive oil.
When the onion is yellow, add a glass of sparkling wine and reduce. Once the champagne is concentrated, remove from heat and allow to tune.
Whisk mayonnaise and chives to the sauce and champagne to accompany the cooked sea bass. Sting a bit of chives or parsley and add it over the sauce.
bass Serve well drained, covered with champagne sauce.
appetit!
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