Turkey · Antalya · Kaş

Dicentrarchus punctatus ?Alternative name:
Moroccan Seabass
Dicentrarchus punctatus

July: Active growth period. Fish actively hunts for small fish and crustaceans.

Photo Fishing Cooking

There are no photos

Not aggressive. Found in coastal waters of Morocco and Western Mediterranean. Important for local fisheries and cuisine.

Marine predatory fish with silvery body and distinctive spots. Active at dusk and night. Prefers rocky coastal zones.

Spinning and bottom fishing Using live bait and artificial lures Night and twilight fishing

Prefers rocky coastal zones. Active at twilight and night. Best caught in spring and autumn.

2 July 2025 Good bite

3 July 2025 Good bite

4 July 2025 Good bite

5 July 2025 Good bite

6 July 2025 Good bite

7 July 2025 Good bite

8 July 2025 The average bite

Meat is firm and juicy, easily separates from bones. Handle carefully due to sharp fins. Cool quickly after catch. Valuable commercial species.

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

Fried Moroccan Seabass Fillet (Frying)
Crispy crust, tender meat

1. Cut fillet into portions.
2. Coat with spices and flour.
3. Fry in vegetable oil until golden.

Baked Moroccan Seabass with Herbs (Baking)
Aroma of fresh herbs and lemon

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

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

Moroccan Seabass Soup (Boiling)
Rich broth with herbs

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