Sea bass, prepared in various ways, is a favorite dish of many people who prefer to eat seafood and know how to evaluate their taste and beneficial properties.

Sea bass, whose calorie content is only 79 kcal per 100 grams of product, can be prepared in any way - boiled, stewed with a vegetable side dish, baked or fried. This fish is also very widely consumed salted or smoked. For example, in Japan, sea bass serves as the main component of many national dishes, such as various Japanese soups, etc. In any case, the taste of sea bass is very delicate and pleasant, not to mention the beneficial properties of this inhabitant of the cold seas.

Useful properties of sea bass

Along with the fact that this fish is very tasty and loved by many gourmets and not only, it also has a number of useful properties that give it every right to claim primacy among the healthiest food products.

Thus, we can talk for a very long time about the benefits of sea bass. Briefly, it is worth noting that this fish contains groups A, B, D, PP and others necessary for the body. What is striking is the high content of fish oil and, consequently, omega-3 fatty acid. You can also note the high content of microelements such as phosphorus, sodium, selenium, magnesium, potassium and much more.

Calories in fried sea bass

If we compare the methods of preparing sea bass based on the calorie content in it, we can say that the highest calorie content is characteristic of fried sea bass, compared to stewed or boiled, and is about 142 kcal. This is due to the high cholesterol and fat content in the oil in which the fish is fried.

Sea bass (sea bass) rich in vitamins and minerals such as: choline - 12.2%, vitamin B12 - 80%, vitamin D - 23%, vitamin PP - 24%, potassium - 12%, calcium - 12%, magnesium - 15%, phosphorus - 27.5%, iodine - 40%, cobalt - 300%, copper - 12%, selenium - 66.4%, chromium - 110%, zinc - 12.5%

Benefits of sea bass (sea bass)

Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Calcium is the main component of our bones, acts as a regulator of the nervous system, and is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increasing the risk of developing osteoporosis.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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Sea bass is a genus of predatory fish (about 110 species) belonging to the scorpionfish family. Representatives of this taxonomic group live in the waters of the Pacific, Arctic and Atlantic oceans. The maximum species diversity of these fish is observed off the southern coast of California.

All over the world, sea bass is considered a valuable fishery species. The fillet of this fish has excellent taste and excellent nutritional properties. Sea bass carcasses are boiled, fried, stewed, grilled, salted and smoked. In addition, fish meat is used to prepare sashimi, sushi, soups and baking fillings.

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.

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.

Sea bass are considered long-lived. Their lifespan can exceed 100 years. For example, the maximum recorded age of the Aleutian sea bass (Sebastes aleutianus) is 205 years.

Nutritional value of the product

100 g of raw sea bass meat contains:

3.282 g fat;
18.104 g proteins;
77.018 g water;
1.388 g ash;
60.011 mg cholesterol;
0.416 g of polyunsaturated fatty acids (including 0.362 g of omega-3 and 0.054 g of omega-6).

The product contains 12 essential and 8 nonessential amino acids (arginine, alanine, valine, aspartic and glutamic acids, histidine, isoleucine, serine, lysine and others).

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.

Recipe for the occasion::

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

Useful elements

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.

Calorie content of sea bass

100 g of fresh sea bass contains 109.014 kcal. The calorie content of a similar portion of stewed fish is 111.412 kcal, boiled - 106.916 kcal, fried - 232.706 kcal, baked - 117.291 kcal, smoked - 177.234 kcal, salted - 121.428 kcal. The energy value of 100 ml of sea bass fish soup is 18.072 kcal.

Useful properties of the product

Sea bass is a low-calorie product. People seeking to lose weight can safely include its fillet in boiled, baked or stewed form on the 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.

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.

Product Matrix:

Sea bass is considered one of the most healthy and tasty fish living in sea waters. It is actively used in Japanese cuisine to prepare everyone’s favorite rolls, spicy ramen soups and sushi. That is why the calorie content of this fish, its fat content and compliance with the dietary table are of particular interest.

Peculiarities

Sea bass is often called "mebaru" because of its huge eyeballs that are out of proportion to its body. Among the advantages of this fish are the low bone content and ease of preparation.

The meat is classified as a delicacy because it has a pronounced taste and delicate structure. A cross-section of a perch carcass can be distinguished by the slightly pinkish tint of its tissues, whereas in most fish they have a different color.

Calorie content

Perch is great for healthy eating and diet menus. The meat satisfies well, but at the same time has a low calorie content. 100 grams of fresh fish contains only 110 kcal. Calorie content varies depending on the cooking method.

Most often, perch is consumed in baked, salted and smoked forms. For those who are watching the caloric content of their diet, you need to choose boiled and steamed fish. Fried perch has the most calories - 149. Here, the calorie content is affected by the volume of vegetable oil in which the carcasses are fried.

The table shows the calorie content of sea bass depending on heat treatment

Sea bass is not an oily fish. 100 grams of this product contains 3-5 grams of fat. Fish in which its share exceeds 8 grams can be considered fatty.

The best way to cook perch in terms of taste and calorie content, of course, is oven baking.

Ingredients:

sea bass – 2-3 pcs.;
olive oil – 2-3 tbsp. spoons;
lemon juice – 5-6 tbsp. spoon;
salt and spices for fish dishes.

Cooking and baking steps:

Wash the fish, remove scales, entrails and fins, and dry on paper towels.
Rub both sides with salt and spices.
Pour 100 grams of water into the bottom of a baking dish, add a little oil and lemon juice. Arrange the carcasses evenly, pour the remaining oil and lemon juice on top, and cover the container with foil if desired.
Turn on the oven at 185-190 degrees and bake for 30-35 minutes.
Baked potatoes or vegetables work well as a side dish.

For people involved in fitness and dieting, perch can be a choice for lunch and dinner. It has a high protein content, low fat and low calorie content - everything that fitness ladies and athletes need.

Compound

Sea bass is extremely healthy. It contains a complete set of acids, elements and vitamins necessary for the human body. Among them: calcium, copper, phosphorus, nickel, magnesium, chlorine, sodium, manganese, fluorine, molybdenum, sulfur, iodine, zinc, potassium, chromium, iron.

The amount of vitamins in a 100 gram serving of perch is shown in the table.

Type of vitamin	Quantity per 100 grams	Share of daily value
Vitamin B3 (PP)	4.8 mg	24%
Vitamin D	2.3 mg	23%
Vitamin E	0.8 mg	9%
Vitamin B6	0.13 mg	7 %
Vitamin B5	0.36 mg	7%
Vitamin B2	0.12 mg	7%
Vitamin B1	0.11 mg	6%
Vitamin A	40 mg	4%
Vitamin C	1.4 mg	2%
Vitamin B9	7.1 mg	2%

Having lunch with perch, you can get a large amount of polyunsaturated omega-3 fatty acids. Their beneficial effects have long been known. Sea bass also contains taurine and easily digestible proteins.

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.

Contraindications

There are no direct contraindications to eating sea bass. However, attention to fish dishes on the table should be given to those who have an individual intolerance to seafood or allergic reactions. And also if a person suffers from gout or has kidney problems, then fish should be consumed with extreme caution.

Daily norm

A safe and healthy daily portion of fish for an adult would be 110–130 grams. For teenagers, half of this volume is enough - 60-70 grams. For younger children, 55-60 grams will be enough. Since perch meat is low-boned, after grinding it can be given to children from 1 year of age as complementary food in puree form.

You need to be very vigilant when gutting and cutting up purchased or caught perch. The fins of the fish have spines that contain poison. By injecting yourself with this poison, you can get temporary numbness in an area of skin, after which the damaged area will hurt for a long time.

To learn how to clean sea bass, watch the video below.

Sea bass is considered one of the most delicious sea fish. Belongs to the Scorpion family. There are about 100 species of perch. It lives in the waters of the Atlantic and Pacific Oceans. It is listed in the Red Book, which is due to the gradual extinction of the population. In Japan, perch meat is used in traditional dishes. In Russia, it is consumed salted and smoked, as well as steamed and fried. Fish is valued not only for its taste and low bone content, but also for its benefits to the body.

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Description of the fish

Sea bass is also called mebaru because of its large, bulging eyes. Depending on the species, the size of the fish varies from 20 cm to one meter with a weight of 10 kg. Outwardly it looks like a river perch, but the sea perch is predominantly red or pink in color. Particularly dangerous are the fins, sharp as peaks, containing nerve poison. With a strong injection, it can even cause severe inflammation with long wound healing. Therefore, you should clean the fish with extreme caution.

Sea bass is a long-lived fish, living up to 15 years.

This deep-sea predator reproduces in an unusual way: it does not spawn, but releases full-fledged fry in large numbers. Lives in cold waters at great depths. Therefore, during the catch, you have to use special devices (trawls), which destroy underwater coral reefs. This significantly worsens the ecological environment of the seas and oceans. The largest representatives are found in the basins of Northern Norway.

Compound

Fish meat is valued for its nutritional value and rich biochemical composition. Each variety has a different BJU content. On average, the calorie content per 100 grams of fresh product is about 105 kcal, smoked - 80–85 kcal, boiled - 113 kcal. Fried has the most calories - about 140 kcal. Energy value: proteins - 17.8 g, fats - 3.5 g, carbohydrates - 0.2 g.

The composition of the perch includes:

macro- and microelements (magnesium, phosphorus, sulfur, potassium, chlorine, iron, iodine, calcium);
vitamins of group B, PP, A, E, D;
ascorbic acid;
Omega-3 polyunsaturated fatty acids;
light protein;
taurine

It is useful to include perch meat in the regular diet of people watching their figure and suffering from excess cholesterol in the blood. Eating sea fish will prevent atherosclerosis. Due to its rejuvenating effect, perch meat is especially useful for women.

Benefit

From a medical point of view, sea bass meat is endowed with a wide range of beneficial properties:

normalizes the functioning of the cardiovascular and nervous systems;
restores normal metabolism;
lowers the level of “bad” cholesterol and blood sugar;
stabilizes blood pressure;
has a beneficial effect on DNA synthesis;
strengthens bones and tooth enamel.

Regular consumption of properly prepared perch helps improve skin and hair, and also prevents rickets and osteoporosis. Therefore, it is recommended to eat it more often for children and the elderly.

Potassium regulates heart rate and improves blood composition. The meat of this fish is indicated for insomnia, increased irritability and a tendency to depression, as a sedative. Iron saturation prevents a person from developing anemia. Zinc and vitamin C in the composition strengthen the immune system, speed up metabolism and have a positive effect on hormonal levels. Provitamin A in the composition helps with vision problems.

Sea bass filletuseful for everyone, but especially: pregnant and lactating women, teenagers and the elderly. This marine representative is considered a dietary product and is recommended for a healthy diet. The dishes are easily digestible and saturate the body with all vital components, useful for gastritis and pancreatitis. At the initial stage of the disease, it is not forbidden to eat river perch.

Sea fish meat has no obvious contraindications, except for the presence of individual intolerance to seafood. But if consumed excessively, it can cause harm in cases of gout and urolithiasis.

How to choose correctly

To buy high-quality fish and cook it with health benefits, when purchasing you need to pay attention to the following indicators:

The fish should be fresh, not frozen. Her eyes in this state will be light, without cloudiness.
The carcasses are red or pinkish in color, with whitish skin visible from under the scales.
Frozen sea bass should have no signs of repeated freezing and should have a smooth and dense texture. The gills are pink, not gray.
Smoked fish should only be purchased in industrial packaging and from a trusted supplier.
Perch is often replaced with hake due to its external similarity, but the latter has yellow meat.

Recipes

There are many recipes for cooking sea bass. It can be: dried, dried, stewed, baked in the oven, fried, boiled. Fish can be stored in the freezer for quite a long time, while retaining its beneficial properties.

Mebaru baked in the oven

For preparation you will need:

sea bass carcasses - 3–4 pieces;
vegetable oil - 30–45 ml;
lemon or lime - 1 piece;
salt - to taste;
fish seasonings.

Recipe:

1. First, the fish is cut, gills and fins are removed. Then wash and dry.
2. Rub the carcasses on both sides with salt and spices and place them on a baking sheet.
3. Pour a little water and vegetable oil into the bottom, add lemon slices.
4. Place in a preheated oven at 180°C for 30 minutes.

The baked delicacy is served with fried vegetables or other side dishes.

Albanian style perch

You need to prepare:

2 kg red snapper;
0.5 kg of fresh tomatoes;
a head of garlic;
100–120 g feta cheese;
salt, pepper - to taste;
spicy herbs - cilantro, dill, parsley.

For deboning you need flour and breadcrumbs.

Cooking method:

1. Fish carcasses, pre-cleaned, are cut into portions. Sprinkle with pepper and salt.
2. Breaded in flour and fried on both sides, then placed in the oven to bake for 15–20 minutes. Recommended heating temperature is 190–200 °C.
3. Simmer vegetables in a frying pan with butter and add all the seasonings.

The finished fish is laid out on a dish and decorated with a vegetable side dish. Sprinkle breadcrumbs on top and drizzle olive oil.

In cheese sauce

Ingredients:

fish carcass - 1 piece;
200–230 g cheese, hard varieties;
130 g sour cream;
2 eggs;
0.5 part lemon;
ground black pepper and salt - to taste.

Step-by-step preparation:

1. Fish carcasses are washed, but first the fins, head and all entrails are removed.
2. Treat with table salt and place in foil, spread on a baking sheet or mold.
3. Sour cream is mixed with egg and grated cheese. Add salt and pepper to the mixture.
4. Pour the sauce over the fish. Place in the oven for 30 minutes, bake at a temperature of 170–180 °C.

You can serve it immediately, garnished with fresh herbs and vegetables. Boiled rice or potatoes are suitable as a side dish.

With garlic and herbs

Products for cooking:

sea bass carcass - 2 pieces;
rosemary - 2 sprigs;
lemon - 1/2 part;
garlic - 2 cloves;
salt pepper;
vegetable or olive oil.

How to cook:

The fish is prepared using standard technology: cleaned and washed.
Place in a baking dish. Place lemon slices and finely chopped garlic on it.
Then salt and pepper. Distribute the rosemary sprigs and pour over the oil.

The dish is baked in the oven at a temperature of 220 °C. Usually the process takes no more than 20–30 minutes.

With hot pepper and ginger

Ingredients:

sea bass - 2–3 pieces;
ginger root - 15–20 g;
hot chili pepper - 5–7 g;
leek - 20–25 g;
dry white wine - 30–35 ml;
chicken broth - 40 ml;
granulated sugar - 1 tbsp. spoon;
water - 25 ml;
a little starch;
vegetable oil;
lemon or lime - 1 piece;
salt and pepper.

Preparation procedure:

1. After cutting, the perch is washed and dried. Salt and pepper on both sides.
2. Place chopped ginger, onion and hot pepper on top.
3. Pour wine over it and bake in an oven preheated to 180°C.
4. Meanwhile, make the sauce: mix ginger, sugar and chicken broth. Bring to a boil until the grains dissolve. Add a spoonful of starch to thicken.

To make the meat tender, it is recommended to sprinkle it with lemon or lime juice before baking.

Fish soup

Products:

sea fish carcasses - 1–2 pieces;
potatoes - 4–5 pcs;
carrots - 1 root vegetable;
bulb;
salt, ground pepper.

For frying you will need vegetable oil.

Preparation does not take much time:

1. Water is poured into a pan and put on fire.
2. After boiling, add cleaned fish carcasses.
3. Pre-chopped and fried vegetables are added to the boiling broth.
4. Potato cubes are also sent there.
5. After some time, the fish is taken out, the bones are removed from it, cut into small pieces and returned back.
6. At the end of cooking, add salt and pepper.
7. The fish soup is simmered for another 10 minutes.

Diet perch

To prepare dietary perch you will need:

400–500 g red snapper;
1 lemon;
2 onions;
parsley;
spices;
olive oil.

Cooking sequence:

1. The entrails are removed from the fish, the head and fins are cut off. Wash thoroughly and dry on paper towels.
2. Make a marinade: combine olive oil with lemon juice and spices.
3. Coat the carcasses with the resulting mixture and leave to marinate for 30–40 minutes.
4. Cut the onion into circles, finely chop the parsley.
5. Place an onion layer on a baking sheet, and fish with a series of superficial cuts on top. Lemon slices are immersed in them. Greens are placed inside.
6. Bake for 40 minutes at 190°C.

Thanks to this and a number of other dietary dishes made from sea bass, it is quite possible to lose several kilograms in a short period of time. At the same time, the body is saturated with vitamins and does not suffer from loss of strength.

Fried perch in batter

Ingredients:

1 carcass of large perch;
2 chicken eggs;
200 g flour;
3–4 tbsp. l. vegetable oil;
ground black pepper and salt.

The dish should be prepared from whole fish, which is first properly cut. Dip on all sides in egg and flour. Place in a frying pan heated with oil and fry until golden brown on both sides.

Divided as follows:

1. Cut off the fins and clean them of scales.
2. An incision is made along the spinal ridge and divided into two halves.
3. The central bone is removed.

This way you get a clean fillet and a bone, which can later be used for fish soup.

You can serve fish in batter as a stand-alone appetizer with any sauce or in combination with a side dish: rice, potatoes, vegetables.

Hot smoked recipe

Sea bass is often hot smoked due to its moderate fat content and juiciness. The result is the perfect picnic snack. Cooking in this way is easy and quick; all you need is a smokehouse and wood raw materials. First you need to prepare the object itself:

1. Cut off the head, take out the insides, rinse thoroughly and blot with napkins.
2. Rub with coarse salt and spices, put in a container and fill with water.
3. Leave to salt for 2–2.5 hours, preferably in the refrigerator.

After the specified period has expired, you can begin smoking. Remove the fish from the brine, sprinkle with seasoning and distribute on the grill. It is necessary to place it belly down, leaving small intervals between the carcasses, then the smoke will evenly envelop them. Cover tightly with a lid and wait 20–25 minutes. The fire should not get too hot, which could ruin the dish. Prepared fish is eaten both hot and cold.

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