Fish
Sea Bass
Sea bass is a market label that covers several fish—most often European Dicentrarchus labrax (branzino/loup de mer) and, in the Americas, various black or white sea bass species. True European sea bass has fine white flakes, moderate fat, and a clean mild flavour prized for whole roasted fish and crisp-skinned fillets. Farmed Mediterranean bass dominates restaurant lists for size consistency. Salt-crust roast, grill, steam with ginger and spring onion, or pan-fry skin-side down until crackling. Check the actual species on the label—Chilean sea bass is toothfish, not a true bass. Bright eyes, taut skin, and a clean sea smell mark freshness.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.19 g
- Saturated Fat 0.96 g
- Trans Fat 0 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 1.87 g
- Cholesterol 52.1 mg
- Sodium 86 mg
- Salt 0.18 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21 g
- Water 76.8 g
- Energy 120 kcal
- Water 76.8 g
- Protein 21 g
- Animal Protein 19.9 g
- Fat 5.19 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 2.09 g
- Polyunsaturated Fat 1.87 g
- Vitamins 48.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.38 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.7 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.62 mg
- Vitamin K 0.5 µg
- Minerals 492 mg
- Major Minerals 356 mg
- Trace Minerals 136 mg
- Salt 0.18 g
- Sodium Chloride 0.18 g
- Cholesterol 52.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.38 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.7 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·
Minerals
Sodium: 85.99 · Potassium: 235 · Calcium: 35 · Iron: 1 · Zinc: 0.4 · Iodine: 135 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Coastal and river fishing for sea bass and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of sea bass and enabled long-distance trade.
Ice preservation and railway transport brought fresh sea bass to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made sea bass widely available in international markets.