Seabass

Seabass – the fish belonging to family of groupers. Has names: лаврак, grouper, койкан, Lubina, branzino, раньо, spigola. Lives in the Atlantic Ocean, the Black and Mediterranean seas, young fishes hug the shores, packs, more adult individuals prefer to hunt alone. The seabass eats small fish, Crustacea and mollusks, sharply attacking and sucking in production by a big mouth.

Has the extended body from silvery color sides and a white belly. The back of a young seabass is covered with black specks. Gills of fish are protected by the rigid "lids" covered with small prickles and cloves. Has well outlined sideline passing on all body an equal strip.

Length of fish can reach 1 m, weight - 12 kg. Nevertheless, length of a trade seabass fluctuates from 25-45 cm, and weight seldom exceeds 1 kg. Some producers - for example, France, can offer a seabass of larger sizes.

Since recent time the seabass is one of actively divorced breeds in Europe. This trade is especially popular in France, Spain, Italy, Turkey. Grow up a seabass as in natural reservoirs with salty water, and in artificial pools. The most part of a seabass presented at the market is grown up in fisheries, using special forages, however, has the real value, so-called "wild protein" - the fish hooked at liberty, eating not compound feed, and plankton.

Fatness of a seabass depends on a caviar throwing season. Spawning of fish usually lasts several months, from May to July therefore catching of the most tasty seabass begins in the fall, from July to October.

Useful properties of a seabass

Useful properties of a seabass, as well as any sea fish, are caused, first of all, by high content the Omega-3 of fatty acids. This substance has the powerful antiinflammatory effect capable to protect an organism from cancer and diseases of cardiovascular system. Polyunsaturated acids are fine antioxidants, promoting removal from an organism of free radicals and harmful substances. It is scientifically proved that the Omega-3 fatty acids speed up work of a brain, heart, an eye, joints, reducing cholesterol level in blood, improving a condition of the person at asthma, eczema, an allergy, a diabetes mellitus, psoriasis, Alzheimer's disease, arthrosis, osteoporosis, cardiovascular problems.

Caloric content of a seabass

Caloric content of a seabass is small: only 99 kcal / 100 gram of an edible part of a product. From them:

Proteins - 72 kcal;
Fats - 27 kcal;
Carbohydrates - 0 kcal.

Useful properties of a seabass at weight loss are caused by availability of digestible protein which well is digested in a GIT and does not provoke emergence of extra kilos, and also the Omega-3 of fatty acids which promote stimulation of the enzymes specializing in transportation of fats.

Seabass in cookery

Meat of a seabass belongs to the category of a premium class as it differs in special tenderness and delicate, refined taste. Besides, in fillet of fish there are not enough bones.

In the culinary plan the seabass is considered universal fish - she is equally tasty as in the boiled, fried, baked look, and prepared on a grill together with olives and vegetables.

The seabass in salt enjoys wide popularity. A dish extraordinary appetizingly and just in preparation. Fish is cleaned and gets rid of fins. 1,5 kg of salt mix up with milk or the beaten ovalbumin, without allowing its full dissolution. We pour out an even layer of salt on the baking sheet laid by a foil on all length of fish about 2 cm thick. Further we send a seabass to an oven for 25 minutes, at a temperature up to 210 degrees then we take out a baking sheet, we split salt a knife and we get fish, a strip behind a strip husking with it - as a peel banana. Fillet of the baked seabass in salt is ready!

Whether you know that:

The most rare disease – a disease the Kura. Only representatives of the tribe Faure in New Guinea are ill it. The patient dies of laughter. It is considered that eating of a human brain is an origin of a disease.

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