Sea bass fish - premium marine fish. There are few small bones in it, and the meat itself is tasty and tender. Sea bass (its second name is “Lavrack”) is a favorite product among adherents of proper nutrition due to its low calorie content and excellent content of nutrients.
Fish characteristic
Outwardly, the lavrack has a long body with a belly of a pale white shade, and the sides shimmer with silver, and spots of black color can be found on the back. On the gills you can find thorns and pointed teeth. The size of this sea fish starts from 1 meter, and weight - from 13 kilograms.
Sea bass fish belong to the family of sea bass, and their habitats include: Black and Mediterranean seas, the waters of the Atlantic Ocean. Its diet consists of various crabs, mollusks, squids and octopuses of small sizes, shrimp - that is why this fish was called the "sea wolf". The temperature is comfortable for him +20 ° C, and the life span is 15 years. At a young age, a lavrack creates or joins any flock where he lives and moves only in a group, at a more mature age he becomes a loner - when his weight exceeds 10 kilograms.
Useful properties of fish
If we compare the sea bass fish by its usefulness, then it will share one shelf with representatives of the salmon family. That the first, that the second are saturated with omega-3 fatty acids, although their content in the Lavra is almost record high. But calories are much less - in 100 grams 82 kilocalories (a significant plus for losing weight). Yes, and besides cooking sea bass is very simple.
Due to the lack of polyunsaturated fatty acids, the body suffers from diseases such as heart disease, arthrosis, psoriasis. Not only because of the low calorie content and Omega-3 it is worth choosing fish Laurack, but also because of the high content of vitamins A, E, D, K, which improve mental and emotional tone. Sea bass fish is useful after training - it contains proteins.
If your child has been prescribed fish oil, his intake can be completely replaced with this fish, which will give all the useful and necessary trace elements. Even allergy sufferers should not be afraid to cook sea bass because it is not an allergen.
How to choose a good laurel:
- Pink gills are a sign of good quality and freshness of any fish.
- The eyes are not cloudy.
- When clicking on the representative of the underwater world there are no traces. If there is, then this is clearly a sign that for a long time the fish is on the counter and has deteriorated in order.
- It’s better to take a medium-sized lavraka - an acceptable cost.
The price of sea bass fish starts from 300 rubles or more, size plays an important role here.
How to cook
The most popular way to cook a sea wolf is to bake it in salt. When serving this dish, they usually set fire to a salt shell for a sight. There are a lot of options how to cook sea bass fish: fry, bake in the oven, possibly in foil. The main thing is to remember the basic rule: salt the sea wolf is necessary at the end of cooking, otherwise the meat of the fish sprawls elementarily. When cooking this fish you need to know a few little tricks. As we remember, sea bass is tender and completely not fat. And the main task of the cook is to preserve the taste and form and, importantly, not to dry out. When frying, you need to pour a lot of olive oil and turn it over only once, and you will 100% get a tempting appetizing crust, and under it - delicious, tender meat. And most importantly, the price of sea bass fish is acceptable for its frequent preparation.
When baking in the oven, to maximize the taste of the fish, it is recommended to cover it with vegetables: onion rings, cauliflower or grated carrots. The food will be aromatic, tasty and, importantly, low-calorie. Still sea bass fish are cooked in duck fat.
Reviews
We rely on the latest research on the benefits of Lavrack: a large number of polyunsaturated fatty acids with anti-inflammatory and antioxidant properties. Experts strongly recommend adding fish to people suffering from heart disease and Alzheimer's disease to their diet. And those who monitor their weight and figure. The seabass is easily digested and digested, which does not lead to weight gain.
Catalan-style seabass with escalivade sauce
Escalivada is a Catalan dish that is easily prepared from vegetables. It is an excellent side dish for sea bass fish. We will need:
- Lavraka fillet with skin - 2 pieces.
- Butter - 4 tablespoons.
- Salt - 1/5 teaspoon.
- Black and red peppers - 1/25 teaspoons.
- Lemon juice (half of the whole).
- Olive oil - 1/5 cup.
- Wine vinegar - 3 teaspoons.
- Onion - 1 piece.
- Eggplant - 1 piece.
- Salt (for sauce) - to taste.
- Bell pepper - 3 pieces.
We start cooking with the sauce, warm the oven to 180 ° C, take out a baking sheet and put the foil in it, put whole vegetables on the foil, a little olive oil and, if desired, salt, send it to the oven for 1.5-2 hours.
When everything is ready, let the vegetables cool, peel the eggplant and pepper, cut into cubes, season with oil and wine vinegar, mix thoroughly.
We turn to cooking fish. It is necessary to melt the butter, the fish must be dried, pepper and put in a heated pan with the skin down. Fry for about 5 minutes over medium heat. When a crust appears, turn over, salt and season with lemon juice. Cook for another 5 minutes until color changes.
Put the sea bass on top of the escalivade, on top lay the greens. Bon Appetit!
Steamed recipe with vegetables
The whole family will enjoy the dietary option of cooking laurel. It is simple in its recipe. We will need:
- Sea bass - 1 piece.
- Soy sauce - 30 grams.
- Zucchini - 40 grams.
- Lemon - 1 piece.
- Asparagus - 40 grams.
- Honey - 1 tablespoon.
- Salt, ground black pepper - optional.
Cooking. We cut zucchini with the same bars, put it and asparagus in a double boiler. Cut the sea bass on the fillet, carefully pull out a few small bones. Put the fillet in a double boiler, pepper and salt as desired, leave for 7 minutes. We make dressing for honey from honey, lemon, soy sauce, black pepper and salt. We place zucchini in the middle of the plate, asparagus on the diagonal, ready-made fish on top of everything, and pour sauce around it. True, a simple recipe for sea bass fish?
Stuffed sea bass
For this tasty, easy recipe, we will need:
- Lavrak - 2 pieces.
- Tomatoes - 500 grams.
- Garlic - 3 cloves.
- Olive oil - 5 tablespoons.
- Onions (onions) - 2 pieces.
- Nuts (walnuts) - half a glass.
- Raisins - half a glass.
- Salt and pepper are optional.
Cooking. Roast nuts in a dry pan, add nothing, stir for 5 minutes. We wait until the toasted nuts have cooled, chop them. Rinse thoroughly and soak it in hot water for 30 minutes. We clean it from the scales and remove the insides and gills without touching the head. Wash the fish, dry, pepper and salt. Coat the mold with oil and put the fish in it. Grind the cloves of garlic and onions. We make an incision of tomatoes and put in boiling water, remove the peel from them, cut into 4 parts, remove the seeds, finely chopped the remaining. Add to the raisins (before this drain the water) nuts, tomatoes and garlic with onions. Season with pepper and salt. With all of this we stuff Lavraka. If there are leftovers, then put them on the surface, pour olive oil and put the sea bass fish in the oven at 180 ° C for 50 minutes.
Ginger and Garlic Ginger
This is a great low-calorie dinner option. We will need:
- Sea bass - 1 piece.
- Grated ginger - 1 tablespoon.
- Garlic cloves - 2 pieces.
- Chives - 1 bunch.
- Soy sauce - 1 tablespoon.
- Lemon juice - 10 grams.
Cooking: put foil on the bottom of the form where the fish will be cooked, and fish on top. In the abdomen of the fish we put garlic and ginger. Dress with sauce (soy + lemon). We close the foil and send it to the oven (220 ° C), depending on the size of the fish, for 30 (medium size) or 40 (large) minutes.