Sea Bass Wild Large - HOOK AND LINE CAUGHT

Sea Bass Wild Large - HOOK AND LINE CAUGHT
£11.20 /portion or £44.80 / Fish

As a guide 1 fish (av.1.4kg) feeds 4. £32.00/KG

(each portion is roughly 350g before preparation, the method will effect the final weight you receive). 

Fish vary in size, the invoiced weight of your fish will be within + or - 10% of your ordered weight.

Yield indicators are an estimation

Sorry, this product is out of stock.

Min order £25

Please note there is a min order value of £25 (excl delivery)

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Description

Details

'The king of the sea', wild sea bass is caught in local waters and has the finest delicate flavour and deliciously firm but flaky flesh. An average sized fish will normally feed between 3 - 4 people for a main course ranging from 1.1kg to 1.6kg fish.  This fish will never be the cheapest option but, we firmly believe it is in the top five best fish to eat.

Sea bass is a great low-fat source of protein, and a good source of selenium; which is a powerful anti-oxidant.

Health & Nutrition

Health & Nutrition

Dicentrarchus Labrax
Origin: Cornwall/UK

Nutrition Information per 100gm

Kcal: 168
Protein:
20g
Carbohydrates:
0g
Sugars:
0g
Fat:
9.8g
Saturates:
0.2g
Salt: 72mg

! Contains fish/fishproducts

Landed

Landed

Wherever possible we buy traditionally hook and line caught wild sea bass landed to Newlyn. There are fishermen who have fished the same areas of rocks off some of the headlands off the coast of Cornwall for generations; closely guarding their particular secret baits etc. Sea bass is never landed in huge volumes so supply can be sporadic on occasions so we may buy netted bass if this happens.

Storage & Preparation

Storage & Preparation

Fresh fish is best eaten straight away, or within 3 days. Store in your refrigerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.

Goes Well With

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