Product description
Sea bass fillet - sea bass deluxe:
Sea bass belongs to the sea bass family and due to its mild, lean meat, it is one of the most popular fish to eat alongside sea bream. It is also known internationally under the names Branzino (Italian), Sea bass (English), Lubina (Spanish) and Loup de mer (French).
Surrounded by strong sea currents in the crystal-clear Adriatic water under low stocking densities, our sea bass grows in an aquaculture in the sea off the Croatian island of Cres in the Kvarner Bay. The breeding of our sea bass is free of antibiotics, genetic engineering, PAP (Processed Animal Protein) and other medicine.
Sea bass - delicate all-rounder
When it comes to our fine sea bass, there isn't just one way to prepare it. This puts Loup de Mer in the category of the perfect all-rounder fish. This fresh, lean meat, which is easily removed from the skin, is a real gem in your kitchen.
Whether you're planning it as a main dish for an exclusive menu or looking for new recipes for your kitchen, sea bass, also known as loup de mer, can be prepared in a variety of ways. A popular method is grilling, where the tender meat brings out its mineral notes particularly well. You can also poach or bake it.
For a simple yet impressive recipe, pan fry the sea bass. Click here for the recipe for lime risotto with sea bass. Discover new recipes with a healthy dose of freshness and sophistication.
Sea bass fillet - sea bass deluxe:
Sea bass belongs to the sea bass family and due to its mild, lean meat, it is one of the most popular fish to eat alongside sea bream. It is also known internationally under the names Branzino (Italian), Sea bass (English), Lubina (Spanish) and Loup de mer (French).
Surrounded by strong sea currents in the crystal-clear Adriatic water under low stocking densities, our sea bass grows in an aquaculture in the sea off the Croatian island of Cres in the Kvarner Bay. The breeding of our sea bass is free of antibiotics, genetic engineering, PAP (Processed Animal Protein) and other medicine.
Sea bass - delicate all-rounder
When it comes to our fine sea bass, there isn't just one way to prepare it. This puts Loup de Mer in the category of the perfect all-rounder fish. This fresh, lean meat, which is easily removed from the skin, is a real gem in your kitchen.
Whether you're planning it as a main dish for an exclusive menu or looking for new recipes for your kitchen, sea bass, also known as loup de mer, can be prepared in a variety of ways. A popular method is grilling, where the tender meat brings out its mineral notes particularly well. You can also poach or bake it.
For a simple yet impressive recipe, pan fry the sea bass. Click here for the recipe for lime risotto with sea bass. Discover new recipes with a healthy dose of freshness and sophistication.
Ingredients
Origin
Our sea bass, with the Latin term Dicentrarhus labrax , comes from antibiotic- and GMO-free aquaculture in Croatia. The island of Cres is known for its untouched nature and the crystal-clear Adriatic water surrounding it. Completely exposed to the open ocean current at a depth of 70 meters, the fish grow in a particularly modern and responsible aquaculture with plenty of space.
Fish welfare is our top priority. That is why we consistently avoid the use of chemical additives such as growth promoters and antibiotics. Immediate processing on site guarantees top quality. This simplifies the processing of sea bass in the home kitchen.
Bred in: Croatia
The idyllic island of Cres is located in the Kvarner Bay. In the clear, turquoise waters of the Adriatic Sea, fish are responsibly farmed.
Bred in: Croatia
The idyllic island of Cres is located in the Kvarner Bay. In the clear, turquoise waters of the Adriatic Sea, fish are responsibly farmed.
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