Turkey · Sirnak · Beytüşşebap

Dicentrarchus labrax

June: Post-spawning. Fry appear, fish feeds actively in coastal waters.

Photo Fishing Cooking

There are no photos

Found in coastal waters of Europe and the Mediterranean Important target for commercial and sport fishing Commonly used in Mediterranean cuisine

Predatory marine fish with elongated body and silvery coloration Active at dusk and night Prefers rocky and sandy coastal areas

Spinning fishing from shore and boat Using live bait and artificial lures (wobblers, jigs) Night fishing with lighting

Mostly active at dusk and night Prefers coastal areas with rocky bottoms Best caught in spring and autumn seasons

Average weight: 1.5 kg

Meat is firm, juicy, boneless in fillets Cool quickly after catch to preserve flavor Handle carefully due to sharp fins

Fillet: Frying, baking, steaming
Back: Braising, soups
Belly: Frying, boiling

Fried European Seabass Fillet (Frying)
Crispy crust and tender meat

1. Cut fillet into portions.
2. Coat with flour, salt, and pepper.
3. Fry in vegetable oil until golden brown.

Baked European Seabass with Lemon and Herbs (Baking)
Aroma of fresh herbs and citrus

1. Rub fish with salt, pepper, lemon juice, and herbs.
2. Bake at 180°C (350°F) for 25-30 minutes.
3. Serve with lemon and greens.

Steamed Seabass with Vegetables (Steaming)
Preserves natural flavor and juiciness

1. Place fish and vegetables in a steamer.
2. Steam for 15-20 minutes.
3. Serve with soy sauce and herbs.

European Seabass Soup (Boiling)
Rich broth with herbal aroma

1. Boil fish pieces with vegetables and spices.
2. Add herbs before serving.
3. Serve hot.