Since Ancient times, sea bass has been one of the most valued fish in kitchens. This is true for several reasons: its flavour, texture, because it is healthy and because it has very little bones that are very easy to remove. For these reasons, its gastronomic applications have become extensive and varied.

Our fishing process is aimed at generating the least possible stress for the fish in order to preserve the quality of the product and emphasize its final freshness and taste, which is why this product is perfect for all types of recipes.

BRINED SEA BASS WITH BEETROOT TARTARE

METHOD This recipe can be prepared with a cleaned, frozen sea bass fillet or any fish above 1.5 kg in size. Mix the salt and sugar with the other ingredients. Cover the sea bass fillet well and leave in the refrigerator for 18 to 24 hours, depending on its thickness. When the time is up,…

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SEA BASS CEVICHE WITH SWEET POTATO

METHOD This recipe can be prepared with a cleaned, frozen sea bass fillet or with any size of fish. It is perfect for making use of the tail or offcuts of fish. For the sweet potato. Make the syrup with equal parts of water and sugar, and 20 g of star anise per litre. Cut…

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Sea bass inspired by peking duck

METHOD: The skin First, scale the sea bass. Set aside the scales in cold seawater. Cut and scoop out the sea bass head. With a long, thin knife, cut between the skin and flesh of the fish. Go all around the edges on both sides. Cut the fins off with scissors. Turn the skin over…

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Blow-torched sea bass with mexican pepperleaf sauce and BRINED LEMON

METHOD This recipe can be prepared with a cleaned, frozen sea bass billet or with any size of fish. 800 gramme sea bass are a good size for this dish.   For the sauce, blend the pepperleaf with the cold fish stock, and strain. You can thicken with xanthan for a slightly denser texture. Make…

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Sea bass tartare, plankton mayonnaise and fish crackling

METHOD This recipe can be prepared with a cleaned, frozen sea bass billet or with any size of fish. It is perfect for making use of the tail or offcuts of fish. For the crackling: Dry the sea bass skin and fry in strong oil. Finely chop the sea bass and dress with the tomato,…

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Seaweed-steamed sea bass billet with sea urchin cream

METHOD This recipe can be prepared with a cleaned, frozen sea bass billet or any fish above 1.2 kg in size. Use the fish stock and sea urchin yolks to make a sauce (you can add a dash of cream). In a shallow pan prepare a broth with half of the wakame, place a steamer…

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Sea bass belly nigiri

METHOD Boil the rice until it is slightly overcooked, blend and stretch out thinly on a silicone baking mat. Dry and set aside. Blend nori seaweed into a fine powder. Fry the rice crunch in strong oil. Blow-torch the sea bass fillets on the skin side, turn over and coat with the sauce on the…

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Hot-smoked sea bass with salted beetroot

METHOD This recipe can be prepared with a cleaned, frozen sea bass billet or any fish above 1.5 kg in size. Mix the salt and sugar with the other ingredients. Cover the sea bass fillet well and leave in the chamber for 18 to 24 hours, depending on its thickness. Once the time is up,…

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Sea bass belly with Japanese mushrooms

PREPARATION Sauté the garlic and ginger in two tablespoons of oil in a pan. Then add the three types of mushrooms and cook on medium heat for 10 minutes. Then add the sake and once the alcohol evaporates, add the mirin. Add the smoked soy and reduce the mixture until all the liquid has disappeared…

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Grilled Aquanaria sea bass fillet macerated in Sayko miso

PREPARATION To prepare the sauce, first boil the mirin with the sake for 20 seconds on high heat (this way the alcohol will evaporate but the taste of the sake will remain). Lower the heat, add the miso paste and stir with a wooden spoon. Increase the heat and add the sugar while continuously whisking.…

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