Our labrax is caught in the north Atlantic, where it lives in natural environment. According to many cooks, its flavour and aroma are much richer than for farmed species. Sea bass’ flesh is pinkish and cooks up snow-white. Its texture is tender, while the flavour is delicate and a bit sweet.
Labrax is low in calories and high in protein, making it a perfect component of a balanced diet. Its meat has a high density of selenium – that supports proper functioning of the immune system and has anti-cancer properties – as well as of magnesium, phosphorus, potassium, vitamins B and D.
Sea bass is lean, thus it is ideal for steaming, baking or sauteing. In Mediterranean cuisine it is often grilled, but one needs to be careful as the meat can dry out easily.