Sea Bass (Dicentrarchus labrax)
Family : Serranidae
Latin : Dicentrarchus labrax
Local Names : Sea bass, European Sea Bass, Mediterranean Sea Bass, Branzino, French: Bar, loup de mer, German: Wolfbarsch, Italian: Spigola, Japanese: Hata, Spanish: Lubina Turkey: Levrek
With the years of R&D studies, we have selected the best broodstock and now we have the best quality for sea bass which we cultivate in an open sea area where the water quality is best and there is intense current. This helps fish to live in an environment closest to its natural habitat and prevents the nutrients such as omega-3 and 6 fatty acids to remain only in skin and all the nutrients are included in the muscle structure of the moving fish, so we offer much more delicious and healthy fish to the table.
Frozen and fresh, whole
Frozen and fresh, cleaned inside
Frozen and fresh, fillets
For on-growers: Fry – 1.5 – 2 g.
Calibers – 200/300 300/400 400/600 600/800 800/1000 1000/1500 1500/2000 2000/2500 2500+