Red sea bass fried in a frying pan

Description of the fish

The appearance of sea bass depends on the species and habitat.
However, most of them have a massive laterally flattened fusiform body covered with ctenoid scales. The bodies of fish sharply taper in the tail part. Adults are pale pink, bright red or orange in color. Their body length can vary from 15 to 110 cm, and their weight can range from 70 g to 20 kg. Sea bass has a large cone-shaped head with a rounded snout. The lower jaw of the fish, at the end of which there is a large symphysial tubercle, protrudes strongly forward. The eyes of representatives of the genus are large (the diameter of the orbit reaches 30% of the length of the head). The interorbital space can be either convex or completely flat.

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On the head of the sea bass there are many underdeveloped spines. The nuchal and occipital ridges of the fish are fused together. All representatives of the genus have a truncated tail. The sharp rays of the dorsal and anal fins of the fish are equipped with poisonous glands. Injections with these “spikes” provoke the development of painful inflammatory reactions. All fins of the fish are bright red.

Application

Perch is most often used to make fish soup, but it is also fried, stewed, canned, baked and dried. A quick (simmered) light soup is made from perch. The calorie content of perch in this case will be only 109 kcal per 100 grams of fish.

Unfortunately, the meat of this fish cannot be called universal for general consumption. Those who have pathologies of the kidneys and urinary tract should treat it with caution. Being a strong allergen, it can cause a serious reaction in people prone to it, and is completely prohibited for use by those who have an individual intolerance to fish products.

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The nutritional value

Vitamins

• A (RE) Vitamin A (RE) 40 mcg
• D Vitamin D 92 mcg
• E Vitamin E 0.8 mg
• C Vitamin C 1.4 mg
• B1 Vitamin B1 0.11 mg
• B2 Vitamin B2 0.12 mg
• B5 Vitamin B5 0.36 mg
• B6 Vitamin B6 0.13 mg
• B9 Vitamin B9 7.1 mcg
• B12 Vitamin B12 2.4 mcg
• PP Vitamin PP (NE) 1.6 mg
• PP Vitamin PP 4.8 mg

Microelements

• K Potassium 300 mg
• Ca Calcium 120 mg
• Mg Magnesium 60 mg
• Na Sodium 75 mg
• S Sulfur 210 mg
• P Phosphorus 220 mg
• Cl Chlorine 165 mg

Content of vitamins and microelements

Sea bass has an amazing composition. A large number of microelements: magnesium, sulfur, phosphorus, iodine, calcium, chromium, potassium, sodium, chlorine, zinc, copper, iron, manganese, molybdenum, fluorine, nickel. Fish also contains a lot of vitamins: B, , PP, , vitamin E.

There is a high content of Omega-3 fatty polyunsaturated acids; boiled sea bass contains easily digestible protein and healthy taurine. Boiled fish, when properly prepared, retains all the beneficial substances.

Beneficial features

First of all, sea bass is useful as a source of proteins, microelements and vitamins for everyone who is struggling with extra pounds.

People on strict diets often don't get enough nutrients. Perch will provide the body with everything it needs without adding a single gram of fat.

Since fish meat is rich in omega-3 fatty acids, it is recommended to be consumed by everyone who has a high and tendency to. Thanks to the large amount of antioxidants, the marine life prevents and acts as a rejuvenating product when consumed regularly - this is especially valuable for women.

In addition, this fish should be in the diet of all patients suffering from blood problems and thyroid dysfunction.

Product calculator

• Sea bass is a low-calorie product. People seeking to lose weight can safely include boiled, baked or stewed fillet in their menu.
• Fillet contains a large amount of easily digestible protein. Dishes made from it are useful for athletes, people engaged in heavy physical labor, as well as people recovering from debilitating illnesses.
• The substances contained in this product strengthen the myocardium and the walls of blood vessels, help normalize blood pressure and heart rate, and accelerate the elimination of excess low-density lipoproteins from the body. Regular consumption of it in food can reduce the likelihood of developing a whole range of cardiac diseases.
• B vitamins entering the body with sea bass meat accelerate metabolic processes.
• The nutrients contained in this product have a positive effect on the functioning of the nervous system. Thanks to them, the negative impact of stress on the body is reduced, the quality of sleep is improved, and the risk of depression and neuroses is reduced.
• Nutritionists recommend that people who have been diagnosed with thyroid disorders include sea bass in their diet at least 2 times a week.
• Dishes made from this fish have a positive effect on the condition of bone tissue. Therefore, they must be present in the diet of people suffering from rickets, osteoporosis, arthrosis and other diseases of the musculoskeletal system.
• Vitamins, minerals, and other substances that sea bass is rich in help strengthen the immune system, normalize the functioning of the reproductive system, reduce the concentration of glucose in the blood, and slow down the aging process of the body.
• Regular consumption of this product improves the condition of hair, nails and skin.

Enter the amount of “Sea Bass Fish” to calculate its nutritional value

Beneficial features

The mentioned omega-3 acids play an important role in lowering cholesterol, which means they help prevent stroke or heart attack. They are necessary for proper metabolism. In addition, fatty acids slow down the aging process and prevent age-related diseases of the joints and nervous system.

Sea bass is rich in vitamin D. This element plays a vital role for the entire human immune system at any age and maintains the strength of the teeth and skeleton. Children especially need vitamin D when bones are forming and teeth are changing. Sea bass should also be included in the diet of pregnant women, for whom vitamin D is also extremely important. For older people, sea bass will help prevent osteoporotic changes.

With frequent consumption of fish, blood pressure normalizes, hematopoiesis and thyroid function improve.

Don't forget about the cosmetic properties. By adding sea bass meat to your weekly menu, you can achieve beautiful, elastic skin and healthy, strong hair. This is especially true for the female half. The mucous membranes, digestive and nervous systems will receive the necessary elements and work in the correct mode. The meat of this fish is recommended for severe irritability, depression, and emotional instability as a sedative.

Vitamins in sea bass

Sea bass dishes are a rich source of vitamins. 100 g of fresh fish contains:

• retinol equivalent (A) - 39.014 mcg;
• thiamine (B1) - 0.108 mg;
• riboflavin (B2) - 0.118 mg;
• choline (B4) - 61.017 mg;
• pantothenic acid (B5) - 0.358 mg;
• pyridoxine (B6) - 0.127 mg;
• folic acid (B9) - 7.092 mcg;
• cobalamin (B12) - 2.334 mcg;
• ascorbic acid (C) - 1.399 mg;
• tocopherol equivalent (E) - 0.774 mg;
• phylloquinone (K) - 0.087 μg;
• niacin equivalent (PP) - 4.767 mg.

Along with these nutrients, sea bass also contains calciferol (vitamin D). 100 g of product contains 2.294 mcg of this compound.

Meat composition

Over 13 years of active fishing, I have found many ways to improve the bite. And here are the most effective:

1. Bite activator. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates its appetite. It’s a pity that Rosprirodnadzor wants to impose a ban on its sale.
2. More sensitive gear. Read the relevant manuals for a specific type of gear on the pages of my website.
3. Pheromone-based lures.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

• Phosphorus;
• Magnesium;
• Iodine;
• Chromium;
• Calcium;
• Zinc;
• Copper;
• Sulfur;
• Cobalt;
• Chlorine;
• Iron;
• Potassium;
• Manganese
• and many other useful microelements.

The nutritional value of this fish is 18.2 g of protein, 3.4 g of fat and no carbohydrates.

Calorie content

Sea bass meat is famous for its low calorie content. So, 100 grams of meat from this fish contains just over 100 kcal. If sea bass is cold smoked, the calorie content will drop to 88 kcal.

100 grams of boiled sea bass contain 112 kcal. The most high-calorie sea bass is fried: 100 grams contain 137 kcal.

Vitamins

In addition, sea bass is high in Omega-3 fatty acids, as well as taurine and protein. In addition, sea bass contains an antioxidant - myelin.

Medical aspect

The beneficial properties for the body from eating sea bass cannot be overestimated. Thus, Omega-3 acids do an excellent job of regulating metabolism, serve as a preventive measure for diseases of the nervous system and heart and vascular diseases, and also reduce high levels of cholesterol in the blood. Sea bass is useful for people with hypertension, as well as those suffering from diabetes.

Taurine, which is part of the meat of this fish, activates cell growth and improves the metabolic process. Vitamin B12 helps synthesize DNA in the body.

Speaking about cosmetic properties, it is worth noting that eating sea bass, along with other seafood, will help improve the condition of your hair and skin. In addition, a dish made from this fish will help calm the nervous system.

Doctors strongly recommend including sea bass in the diet of pregnant women, the elderly, as well as children and adolescents.

How many calories are in boiled, stewed, baked fish?

The healthiest fish is the one that is boiled, steamed, stewed, or baked. It is these cooking methods that allow you to preserve the maximum amount of useful elements and vitamins and preserve all the important properties of fish. The situation changes dramatically if you eat smoked or fried fish. There are practically no benefits in such products, and the calorie content is several times higher.

After cooking, the calorie content of products increases by at least 20%, even with dietary cooking methods.

Let's take pink salmon, for example, whose calorie content is 140 calories per 100 grams. After boiling, baking, stewing, or cooking in the oven, the calorie content of the fish increases to 170-190 calories, depending on what cooking method was used and what accompanying seasonings were added. And after frying, the calorie content of pink salmon can reach 250 calories per 100 grams. In any case, even fried rib is lower in calorie content than the leanest meat.

Red fish, such as raw salmon, has a nutritional value of 143 calories, while baked fish has only 163 calories.

If steamed fish no longer evokes any desire to eat it, you can start baking the fish using foil and avoiding the oil. Foil will help preserve all the beneficial properties, and the absence of oil will eliminate unnecessary calories.

Selecting and storing fish is a primary step in order to get the maximum benefit from the product. When choosing fish, pay attention to the smell and hardness of the product. It is better to cook fish immediately after purchase, while it is fresh, because it is stored for much less time than meat. If you want to save the fish for later, it is best to freeze it, and not just store it in the refrigerator. At a minimum, it will lose all its beneficial properties, and at maximum, it will deteriorate.

Micro- and macroelements in sea bass fish

Sea bass fish contains the following elements: Cholesterol, Ash, Water, Sodium, Potassium, Phosphorus, Magnesium, Calcium, Copper, Manganese, Selenium, Zinc, Iron.

How to cook perch deliciously:

We cut off the fins and tails from the fish carcasses, scrape off the scales with a knife (perches have them, although they are scanty, but they still exist), and rinse thoroughly under running water, not forgetting to remove the black film in the abdomen. Wipe the now clean fish with a napkin. On each carcass, using a sharp knife, we make several deep transverse cuts right up to the ridge - this way our fish will be better fried.

Place the perches in a deep bowl, sprinkle with spices, pour over freshly squeezed lemon juice (half a citrus will be enough), mix and leave to marinate for at least 20 minutes.

The longer you keep the fish in the marinade, the “tastier” it will be.

Heat the pan, pour at least 3 mm. its height of oil (when frying, the carcass should be half immersed in it). We roll each fish carcass in flour (if desired, it can be supplemented with breadcrumbs or spices) and place it on an already hot frying pan.

Over medium heat, fry the perch until golden brown (this will take about five minutes).

Then turn it over, sprinkle with onion cut into half rings, close the lid, and fry for another four minutes.

And here they are, beautiful, fragrant and tender fried perch, just asking to be eaten.

All that remains is to choose the desired side dish for them (in our case, mashed potatoes and tomatoes), and you can pick up the fork.

Contrary to my fears, my daughter happily finished two carcasses of fried perch in one sitting. Happens!

Bon appetit!!!

Best regards, Irina Kalinina.

Fried perch is a win-win option for a hot appetizer both for those who keep the Christmas fast on New Year's Eve, and for those who simply love this fish, and fish in general. Sea bass fried in a frying pan is a dish that is easy, simple, tasty and beautiful to prepare. And what could be more desirable for any housewife who is carefully planning the festive table on the eve of the New Year. By including this dish in the New Year's menu, you will not forget about it on ordinary days. After all, red fried perch with a crispy crust is great on holidays and will brighten up a regular meal on weekdays.

I give the recipe for 1 serving, i.e., for 1 fish, and you can double, triple, etc. Step-by-step photos clearly illustrate the cooking process.

So what do we need:

• 1 fresh perch carcass;
• 3-4 quail eggs;
• 3-4 cherry tomatoes;
• 50 grams of bell pepper;
• salt to taste;
• spices to taste;
• lemon juice optional;
• 1 stalk of dill or green onion;
• vegetable oil for frying;
• flour for dredging;
• coconut flakes.

Of course, let's start with preparing the carcass. It is prickly, but if you have scissors ready, everything will go through without any problems. We clean the fish inside, trim the tail and fins. Then, lightly sprinkle the fish with lemon juice and sprinkle with salt and spices.

Let's put the frying pan on the fire. After heating it, add enough oil so that there is half a finger's worth of oil in the pan.

The perch should be thoroughly coated in flour. You can do this several times until there are no uncovered areas left.

When the oil is hot, carefully place the floury perch carcasses into it. Fry over high heat, but do not let it burn. Don't forget to turn the fish regularly - as soon as it turns brown.

Is the perch fried until crispy? Let's take it out. Let it lie on a paper napkin and give it excess fat.

In parallel with frying the perch, you need to boil the quail eggs. It is advisable to prepare them in advance so that they are easy to cut. Cut the peeled eggs in half.

In the meantime, let's prepare a loop from a stalk of green onions and Christmas balls so that our fried fish, when served, will look like a beautiful Christmas tree toy. Cut off the sides of the cherry tomatoes.

To make the plate even brighter, you can cut something else as an accent. It could be bell pepper. Peppers can be either fresh or pickled. If there is a yellow one, it will be simply gorgeous. Let's cut it into circles.

General information about sea bass

Description

This fish belongs to the scorpionfish family. There are several species of this fish: from the Pacific beaked fish to the Atlantic golden sea bass, some of which are included in the Red Book due to the threat of extinction. However, the most frequently encountered specimen has a memorable pink color.

The size of sea bass can vary from 15 centimeters to one meter, and weight - from 1 to 15 kilograms. By the curves of their bodies, sea bass resemble their river relatives. This fish has sharp fins, which can easily cause injury with complications, including inflammation at the injection site. Therefore, when preparing this fish, we advise you to be especially careful.

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This fish can safely be classified as a long-lived fish: some individuals live up to 12-15 years. The reproduction process of sea bass is interesting: the female, unlike many other fish, gives birth not to eggs, but immediately to fry, the number of which can reach several hundred thousand and even in some cases exceed a million.

Sea bass is a deep-sea fish: it usually lives on the bottom from 100 meters to 500 meters. Scientists note that this fish can sometimes be found at a depth of 900 meters. It lives mainly in the northern latitudes of the Pacific and Atlantic oceans.

Fishing for it is carried out year-round. However, bottom trawls are most often used for fishing, which destroy coral reefs and cause irreparable harm to the environment.

Sea bass was actively caught at the end of the last century, after which the population of this fish declined sharply. In this regard, the fishing for this fish is currently limited, since, according to experts, sea bass needs a long time to restore its numbers to the previous level.

Red sea bass recipes in the oven

You can buy red sea bass frozen. The carcass, as a rule, has already been cleaned; all that remains is to defrost it and you can proceed to the main part, namely preparing the dish. Please note that it is recommended to cook perch using a minimum of additives. You can cook fish in the oven in various ways; we will look at two recipes that are not difficult to prepare, but still allow you to get a tasty dish.

The first recipe. Required ingredients:

• lemon;
• salt and pepper;
• two onions;
• parsley;
• vegetable oil (olive oil works great);
• sea ​​bass (0.6 kg).

Preparation:

1. The carcass is defrosted, then the fins are cut off with scissors. You need to be careful with the fins, as they are very sharp and can hurt you. The abdomen is thoroughly cleaned of any remaining entrails, and the black film must also be removed. The carcass is washed under cold running water and dried with a paper towel.
2. Vegetable oil is mixed with a few tablespoons of lemon juice. After this, pepper, spices and salt are added to taste. The carcass is thoroughly lubricated on all sides with the resulting marinade.
3. While the carcass is soaking, peel the onions and cut them into rings. Now take half a lemon and cut it into semicircles. Next, chop the parsley.
4. A baking sheet is greased with vegetable oil, after which a “pillow” of onions is placed on it, on which we place the red sea bass carcass. Lemon is placed on top of the carcass, and the belly is filled with chopped parsley.
5. The perch is baked at a temperature of 180 degrees, 25-30 minutes.

That's all, the dish is ready and can be served.

The second recipe. Ingredients:

• perch carcasses (0.8-1 kg);
• fresh tomatoes;
• 200 grams of sweet pepper;
• bulb;
• leek;
• a medium-sized bunch of parsley and dill;
• coriander, ginger, allspice, sea salt;
• olive oil.

Preparation:

1. We prepare the carcass (defrost, remove fins, remaining entrails and black film). After this, the carcass is washed under running water and dried.
2. Take spices and salt and sprinkle the carcass, then leave it for 10-15 minutes.
3. We wash and clean the vegetables. Cut the onion into half rings, leeks into circles, tomatoes into circles, and peppers into squares. Chop and mix the greens together.
4. Grease the bottom of the mold with oil, then lay out a “pillow” of onions and chopped vegetables. Place the fish on top, sprinkle with the remaining onions and vegetables.
5. Lightly pepper and salt the carcass, sprinkle it with vegetable or olive oil and cover with foil.
6. Bake in an oven preheated to 200 degrees for 40 minutes, remove the foil 5 minutes before the end of cooking.

Micro- and macroelements in sea bass fish

Macroelements in 100 g of sea bass:

• calcium - 121.004 mg;
• potassium - 299.896 mg;
• sodium - 74.856 mg;
• magnesium - 60.091 mg;
• sulfur - 209.638 mg;
• phosphorus - 221.015 mg;
• chlorine - 164.793 mg.

Microelements in 100 g of product:

• zinc - 1.467 mg;
• chromium - 54.689 mcg;
• fluorine - 141.205 mcg;
• selenium - 36.493 mcg;
• nickel - 5.799 mcg;
• molybdenum - 3.986 mcg;
• copper - 121.233 mcg;
• manganese - 0.094 mg;
• cobalt - 29.704 mcg;
• iodine - 59.488 mcg;
• iron - 0.897 mg.

Contraindications and harm to sea bass

• Consumption of sea bass dishes can lead to the development of allergic reactions. Therefore, persons who have previously been diagnosed with individual intolerance to fish or other seafood should completely exclude them from the diet.
• Excessive consumption of fried sea bass can lead to obesity. People planning to lose weight should avoid this dish.
• Salted and smoked fish are contraindicated for people suffering from kidney and cardiovascular diseases.
• Sea bass fillets can accumulate heavy metal salts, mercury and other substances hazardous to human health. Therefore, you can only eat fish that was caught in ecologically clean regions.
• When cutting sea bass carcasses, you should avoid pricking the sharp rays of the fins, which contain poison.

Recipe for cooking delicious sea bass in a frying pan

My mother cooks fish this way. She loves simple and quick recipes, but with a twist. The meat turns out juicy and incredibly tender, just like in a Mediterranean restaurant. Garlic and ginger add piquancy to the dish. Be sure to try this option!

Ingredients:

• 2 perches;
• 1 ginger root;
• 2 cloves of garlic;
• 30 g butter;
• ½ tsp. wine vinegar;
• salt, pepper - to taste.

Step-by-step cooking recipe:

1. Clean the fish from scales, cut off the fins, and wash the carcasses.

2. Make several cuts on each side. Rub them with salt outside and inside, pepper, grease with vegetable oil and leave to marinate for 15 minutes.

3. Cut the peeled ginger root into thin strips, and the garlic into thin slices.

4. In a hot frying pan with a little oil, start frying the fish. When one side is ready, turn it over, add butter, ginger and garlic, and wine vinegar.

5. Cook on each side for 7 minutes, then you will get a delicious crispy crust.

Before serving, drizzle with the garlic-ginger pan juices. It will be delicious with any side dish.