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Turkey · Adana · Saimbeyli
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Dicentrarchus punctatus
http://en.wikipedia.org/wiki/Spotted_seabass

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

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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
20 June 2025 Good bite

21 June 2025 Good bite

22 June 2025 Good bite

23 June 2025 The average bite

24 June 2025 Good bite

25 June 2025 Good bite

26 June 2025 Good bite
Meat is firm and juicy, easily separates from bones Handle carefully due to sharp fins Cool quickly after catch
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.