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Turkey · Kütahya · Aslanapa| Common Animals Fish Mushrooms Flora |
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Lateolabrax japonicus |
July: Peak activity, sea bass gather in large schools.
Sharp fins can prick. Popular in Japanese and Korean cuisines. Used fresh and smoked.
Inhabits coastal areas of the Sea of Japan and East China Sea. Prefers rocky bottoms and river estuaries.
Spinning with live bait and lures Jigging in coastal waters Night fishing with glowing lures
Active at dusk and night. Prefers rocky bottoms and current zones.
2 July 2025 Good bite
3 July 2025 Good bite
4 July 2025 Great bite
5 July 2025 Great bite
6 July 2025 Good bite
7 July 2025 Good bite
8 July 2025 Good bite
3 July 2025 Good bite
4 July 2025 Great bite
5 July 2025 Great bite
6 July 2025 Good bite
7 July 2025 Good bite
8 July 2025 Good bite
Gut and cool immediately. Meat is firm, white, and lean. Valuable commercial species.
Fillet: Frying, baking, stewing
Whole fish: Fish soup, stew
Whole fish: Fish soup, stew
Fried Japanese seabass with herbs (Frying)
Fry fillet with rosemary and thyme
Fry fillet with rosemary and thyme
1. Season fillet with salt, pepper, and herbs.
2. Fry in oil until golden brown.
2. Fry in oil until golden brown.
Baked Japanese seabass with lemon (Baking)
Good for whole fish
Good for whole fish
1. Rub fish with lemon juice and spices.
2. Bake at 180°C for 20-25 minutes.
2. Bake at 180°C for 20-25 minutes.
Japanese seabass fish soup (Ukha) (Boiling)
Rich fish flavor
Rich fish flavor
1. Boil head and bones for 30 minutes.
2. Add vegetables and spices.
3. Cook until done.
2. Add vegetables and spices.
3. Cook until done.