In Russian restaurants, these three types of fish - dorado, sea bass and salmon - are the most popular. It is not difficult to distinguish the last one in this small list (belonging to the class of red fish).

It is much more difficult to answer the question of how dorado and sea bass differ. The difference between these two species of fish is not so obvious as to completely eliminate confusion. Sometimes they are considered the same fish, having different names. But experts say that this opinion is wrong. What are sea bass and dorado? We'll talk about the differences between them in our article.

These are two different fish

Experts ask not to doubt this. For gourmets who find it difficult what to choose - sea bass or dorado, and who make mistakes when ordering in a restaurant or when buying in a supermarket, ichthyologists explain: although these species are similar in taste and characteristics, they belong to completely different families of white fish. The dorada belongs to the steam fish, and the sea bass belongs to the moron fish. Which one should you prefer - sea bass or dorado? Let's try to figure it out.

Oh dorado

Dorado (dorado) is also called golden spar. It is one of the most common fish species in the Mediterranean. Most often you can find artificially grown sea bream. It is most successfully grown in Turkey, Greece, Spain and Italy. The weight of one individual varies from 300 g to 1 kg. The main distinguishing feature of this fish is the presence of a golden stripe on its convex forehead. Hence its second name - golden spar. Dorado is especially valued because of its small number of bones and its versatility - it can be eaten both raw and cooked in a variety of ways.

About sea bass

Sea bass or dorado? What to prefer? Those who have to think about this issue should also know that sea bass, or laurel, as this fish is also called, is more popular than sea bream. In addition to the Mediterranean, it is also found in the Black and Atlantic Seas. Russian gourmets call it sea bass (in English “sea bass”). This name stuck due to the development of the restaurant business. In England it is known as bay laurel, in North America as branzino. Like sea bream, sea bass is also grown mainly artificially. In many countries, fishing for wild bay laurel is limited, if not completely prohibited.

How to distinguish them?

It is not at all difficult for someone who buys or orders a whole fish in a restaurant to determine whether it is sea bass or dorado. Dorado is distinguished by an oval, flattened carcass and the presence of a golden stripe on the forehead, while sea bass has an elongated carcass with a pointed head. It is more difficult to understand the difference between these types of fish when buying fillets.

In this case, it is almost completely impossible to determine the differences, as culinary experts say. Both experts and amateurs also find it difficult to answer the question: sea bass or dorado - which is tastier? Both fish have white and tender meat, almost completely boneless. Therefore, they are interchangeable in many recipes. Calorie content of sea bream and sea bass: per 100 g of product - about 100 kcal. Protein in this volume contains about 18 g.

Those wishing to distinguish these two types of fish should take into account that in sea bass the bones are more firmly attached. Therefore, when cutting up its carcass, the cook has to use tweezers, while removing bones from sea bream is not difficult. In addition, sea bream has meat that is more textured, both raw and cooked.

How to determine the freshness of fish?

As when buying any other fish, when choosing dorado or sea bass in a store, you should give preference to a carcass in which the head is not separated from the body. It is by the presence of the head that one can more accurately judge the degree of freshness of the product. It is also necessary, as experienced housewives assure, to pay attention to the carcass as a whole, to the gills and eyes. The eyes should be completely clean, without film, the gills should be bright red, and the skin should be elastic to the touch.

About taste

Connoisseurs consider dorada and sea bass to be universal fish; they can be eaten either raw (or rather, half-raw) or fried. This fish is also eaten baked in parts or whole, in the form of cutlets or ingredients in various soups. Due to their similar taste, sea bass and bream are interchangeable in many recipes. It is very difficult to answer the question of which fish tastes better. To emphasize the similarity of the products, in some countries dorado and sea bass are placed side by side on the same dish. Their taste is almost exactly the same; many gourmets call it unique. Moreover, both fish contain the same amount of protein, vitamins, iodine and phosphorus.

How to cook?

Sea bass and sea bream meat is considered dietary - it is low-fat and at the same time rich in protein. Fish is prepared in a variety of ways - it perfectly preserves its unusually delicate and completely unique taste. Both types - sea bass and sea bream - are excellent on the grill and baked in salt in the oven. It is recommended to cook the fish in sauce on the stove, this way it turns out much juicier. A classic mixture of oil (olive), wine (dry white), garlic and peperoncino can give white fish a truly wonderful taste. You can also add tomatoes, olives, capers and artichokes, and place herbs in the belly: rosemary, sage and basil.

Which type should you prefer?

Despite the fact that both sea bass and dorado are dietary products, experts believe that dorado still wins in this regard. Nutritionists recommend introducing it into the diet even for people with some serious health problems. It is known about sea bass that restrictions on its consumption are also insignificant.

Calories, kcal:

Proteins, g:

Sea bass fish, in other words “sea wolf,” can be classified as a premium class fish, and all because it has unusually few bones, and the meat itself is very tender and has a very delicate taste. Sea bass (calorizer) can often be found on the table of those who eat properly. The sea wolf lives in fairly wide areas. Morocco, Norway, Senegal, the Mediterranean and Black Seas are precisely those places where catching sea bass will not present many problems. Italy, France and Spain decided to grow it artificially, which they succeeded without any problems.

To choose truly valuable and healthy fish, you need to find out how it was caught. If the fish was a resident of an artificial reservoir, then its value is much less than that of one that was caught in the wild.

Calorie content of sea bass

The calorie content of sea bass is 99 kcal per 100 grams of product.

Composition and beneficial properties of sea bass

Sea bass is very healthy. Vitamins are present in sea bass fish, and it is also filled with vitamins, which have a beneficial effect on people’s bones and strengthens them (calorizator). , and calcium are also found in sea bass. Therefore, its price is as high as the amount of nutrients. Fatty acids found in fish have an anti-inflammatory effect. Therefore, many nutrition experts recommend using it more often for people who have any age-related pathologies, people with cardiovascular diseases and Alzheimer's disease.

Use of sea bass in cooking

There are many ways to prepare sea bass in the world. Cooks stew, fry, steam, simmer this fish in water and simmer in oil. Baked sea bass in salt has an excellent taste.

Sea bass is a fish that belongs to the grouper family. It lives mainly in the Mediterranean and Black Seas, as well as the waters of the Atlantic. Sea bass is a premium class fish. It also has other names, for example: laurel, koykan, sea drag. Sea bass meat is tender, has low bone content and a delicious taste. In France, Italy and Spain they are engaged in artificial breeding of these fish. Wild-caught fish are very expensive, while artificial ones are slightly cheaper.

Sea bass has an elongated body, a white belly and silvery sides. Black spots are visible on the back of young individuals. The gills are protected by special hard “caps”, which have small teeth and spines. The fish can grow up to one meter and weigh up to twelve kilograms. Mostly, individuals from 25 to 50 centimeters are caught, but such specimens weigh no more than a kilogram. Most often you can find artificially grown fish on the market. The best fishing season is from July to October.

Properties of sea bass

Sea bass contains omega-3 acids and polyunsaturated fatty acids, which are essential for the human body. Fish is also enriched with useful minerals, such as calcium, magnesium, potassium, selenium, zinc, chromium, iron, iodine and some others. Among the vitamins in fish are: A, D, K, PP, E, B. The calorie content of fish is small and amounts to only 99 kilocalories per hundred grams of product. Moreover, of these, 72 kilocalories are from proteins and 27 kilocalories are from fats. The carbohydrate content in sea bass is equal to zero. Depending on the cooking method, the calorie content may vary to some extent. Boiled and steamed fish have the fewest calories, but fried fish will have the highest calorie content.

The benefits of sea bass

Fish has antioxidant and anti-inflammatory properties. With regular use of this product, you can improve the condition of your nails, hair and skin. The functioning of the cardiovascular system is also normalized, memory and concentration are improved. With the help of fish, you can speed up your metabolism, increase your appetite and restore your nervous system. It is recommended to consume sea bass to prevent atherosclerosis and anemia. Sea bass will also benefit older people, as it will prevent the development of Alzheimer's disease.

Fish helps in reducing cholesterol and removing harmful substances and free radicals from the body. With the help of a small amount of sea bass you can improve the general condition of eczema, diabetes, arthrosis and some other diseases. Fish can strengthen the immune system, banish insomnia and relieve depression.

Application of sea bass

Sea bass can be prepared in a variety of ways, including frying, boiling, steaming or stewing. Sea bass dishes are served in many restaurants. The main rule when cooking sea bass is: never dry out the fish. Before serving the fish, it doesn’t hurt to lightly coat it with olive oil and sprinkle a little lemon juice on it. The juiciness of fish can be preserved by stuffing it with fresh and aromatic herbs.

Although the taste of sea bass changes depending on the cooking method, it does not deteriorate in the least. Fish can be combined with various spices, vegetables, herbs, salt, gravies, mustard, sauces and potatoes. You can only bake sea bass in foil, otherwise the juice will spill out and the fish will become dry.

This product is also used in dietetics. Due to its high digestibility, sea bass can be included in diet menus. Fish will allow you to replace meat products and at the same time eat well without causing weight gain. Unfortunately, due to the high cost of a truly high-quality product, not everyone can afford to indulge in this delicacy regularly.

Harm to sea bass

Sea bass is contraindicated if you have allergies or individual intolerances. When buying sea bass, it is recommended to pay attention only to naturally grown specimens. When purchasing artificially bred fish, it must be subjected to thorough heat treatment. If this is not done, then there is a high risk of eating harmful substances contained in various feeds that are fed to fish for rapid growth. Under no circumstances should you consume a stale product.

Whitefish >>

Being a prominent representative of the predatory inhabitants of the depths. Gourmets classify it as an elite product due to a number of taste characteristics and a whole bunch of useful ingredients.

Sea predator

The most important advantage, according to eaters, is the absence of many small bones, which turn the meal into a competition for the most patient tasters. Another positive quality is the small indicator. It is not for nothing that this representative of the fauna is often recommended to be eaten by those who adhere to the rules of a healthy diet or are on a diet.

If you cook it in the oven, which is recognized as one of the safest methods of heat treatment, you will be able to preserve almost the full amount of nutrients. The result will not harm the figure and will supply the body with necessary minerals and.

The final argument in favor of sea bass is its delicate texture, which goes perfectly with various sauces that have simple ingredients. Due to all of the above, adherents of a healthy lifestyle prefer to add such delicacy to their weekly diet.

A potentially delicious lunch will please even those who are cool about fish. Due to the peculiarities of taste characteristics, when using aromatic fillings, it will be possible to almost completely get rid of the specific fishy smell. This can be done if desired, since not all gourmets are ready to sacrifice the characteristic aroma for which the delicacy is so highly valued.

The sea dweller has an elongated shape, and the abdomen is white. On the sides the color turns into a silver tint. If at the market the seller gave the client a choice, then it is better to choose specimens with dark spots in the back area. It is these marks that indicate that the prey is still young.

The homeland of sea bass is the Black and Mediterranean Seas. There he likes to live at a depth of about a hundred meters. It is even found in the Atlantic Ocean. Body length will vary depending on age. Experts say that there are individuals up to a meter in length. But usually fishermen catch only specimens with a length of about 50 centimeters, which is considered the average statistical norm.

Most countries in whose waters the favorite of European eaters is found impose a ban on fishing. Most often, it is allowed to harvest the “harvest” only from mid-summer to October.

But if the consumer wants to enjoy a treat in the spring, then this will not be a serious problem. Today, fisheries in Spain and France offer selected individuals for domestic sale and subsequent export.

Before looking for how to cook fish, which is still unusual for many Slavs, experts recommend first familiarizing yourself with the rules for choosing products. This will directly determine whether the dish will be a success, or whether a dishonest seller will slip in stale goods.

When choosing the “highlight” for dinner, you should carefully study not only the appearance of the future purchase, but also the environment in which it was stored.

To make the right choice, you should always keep the following tips in mind:

  1. The goods should only be laid out on an ice bed in a special refrigerator. Fish piled up, slightly crushed with snow, without storage in refrigeration equipment may have internal signs of spoilage that cannot be seen immediately;
  2. The skin must be polished. This means that the color of the body must be uniform.
  3. The gills, like many other fish, should have a soft pink color;
  4. Eyeballs should be transparent.

You can also do a simple test to help determine the degree of freshness. If, when pressing on the carcass, the surface quickly levels out, then this is a good sign. But if the dent remains and does not take its original shape for a long time, this indicates preliminary freezing. In the latter case, it will be difficult to determine how many times the product was sent for freezing.

Another piece of advice, which is generally not mandatory, is the recommendation to purchase copies that are not particularly impressive in size. It is believed that such carcasses are easier to prepare, they lose less of their own juice during heat treatment and at the same time have a truly delicate texture.

After purchase, you should store your precious purchase in a plastic box, into which ice is first poured. The temperature should be between zero and minus two degrees.

If cooking is not provided right now, then it is better to freeze the sea bass until the required date. Just before throwing it into the freezer, you should definitely do the following manipulations: gut it, rinse it, place it in a freezer bag. In this form, you can store supplies for up to a year without fear of possible damage.

Culinary approach

Many Europeans are literally crazy about this fish. Their cookbooks present not only classic stir-fry recipes, where herbs, spices, and vegetables predominate. Thanks to smart technology like the multicooker, people have learned to adapt familiar instructions in a new way, annually presenting the world with many interesting variations of fish delights.

Now every housewife will have time in an hour not only to fry a carcass in a frying pan with, but also to experiment with baking, stewing, and boiling. In the latter case, steamed fillet will be relevant, which will rightfully be highly appreciated by those who closely count the calories consumed per day.

But the most popular processing method is still the baked version. Housewives around the world prefer it because it is easy to make, there is no need to look for exotic ingredients and a small amount of time for the preparatory stage.

The process of being in the oven rarely lasts for more than half an hour, so this scheme perfectly fits the concept of “more satisfying and faster.” Usually the first fifteen minutes are spent on the baking stage at a temperature of 190 degrees along with foil. And the remaining 15 minutes are spent on additional cooking without foil. The last point will be required for those who prefer to crunch with an appetizing crust of a pleasant golden hue.

Over the course of many years of culinary experiments, chefs came to the conclusion that sea bass goes well with a number of products that are easy to find in the refrigerator of almost every thrifty housewife: tomatoes, onions, citrus juice.

Of the herbs and spices, and are best suited. The original combination gives and mustard sauce. And those who prefer a spicier fillet will not find a better partner than. Only the latter must be added in very measured doses so as not to “kill” the tenderness of the meat. They use the same principle to create it, which is served in Europe both in fashionable restaurants and colorful small cafes.

Chefs prefer to delight their guests by serving fish together and in wedges. It is better to wash down the treat with white, which allows you to better reveal the taste characteristics.

If you want to touch the menu of expensive restaurants in the world, then you should do it first. It will require three main components: garlic, pickles.

Separately, experts emphasize that the procedure for cleaning a carcass usually takes a very long time if the cook does not have the proper skills. It is best to carry out the manipulation directly in the kitchen sink. Do not forget about removing the intestinal vein. Otherwise, the entire dish will be spoiled due to the bitter aftertaste.

But removing the fins is completely optional. They are disposed of only if the recipe requires it or if it has become inconvenient to clean the carcass.

Traditional recipe

Almost every housewife has her own version of the recipe for this baked fish. But the version in foil is still considered a classic of the genre.

To prepare it you will need the following ingredients:

  • 2 pieces of fresh sea bass;
  • 50 ml olive oil;
  • 1 piece young;
  • 1 PC ;
  • 5 pcs small tomatoes;
  • 3 pcs ;
  • 1-2 pcs purple sweet onions;
  • 1 PC ;
  • , salt, curry.

First, the workpiece is cleaned, gutted and the gills are removed, and then sent to be washed under running cold water. To remove excess liquid, use linen napkins.

Shallow cuts are made on the back with a sharp knife, after which you should start peeling the vegetables. They are cut into large slices of equal size. The spices are mixed in a separate bowl, using proportions at your own discretion.

The baking sheet is covered with foil, where the carcass rubbed with spices is then placed. Part of the chopped onion is placed inside the fillet, and all the remaining rings are laid out nearby.

Vegetables are also placed on a baking sheet, sprinkling. Several slices of citrus fruit are placed on the fish itself. Olive oil is poured on top and covered tightly with a sheet of foil.

The semi-finished product is sent to a preheated oven for 15 minutes at a temperature of 190 degrees. After which the foil is removed and the delicacy is sent to the oven for another 15 minutes to achieve a crust.

The finished dish is placed on a large plate, garnishing the main ingredient with vegetables.

After the first test, you can try to change the composition of spices at your own discretion, juggling the ratio to suit your personal taste. After several attempts, experimenters will be able to find the optimal combination, which over time will turn into a signature recipe that will surprise guests invited to the holiday.

Benefits and possible harm

Depending on how the product is prepared and what it is combined with, the energy composition of the dish will fluctuate. If you give preference to relatively safe versions of heat treatment such as baking, boiling, steaming, you will be able to preserve a greater supply of nutrients.

The trump card of sea bass is considered to be the presence of a number of vitamins, as well as acid and. Additional benefits include: Taken together, this guarantees a positive impact based on the following principles:

  • prevention of heart diseases;
  • beneficial effects on the nervous system;
  • blocking the development of sclerosis, arthritis, atherosclerosis;
  • restoration of visual function;
  • strengthening immunity;
  • fight against insomnia;
  • improvement of the digestive process.

With regular consumption of deliciousness, you will even be able to fight depression, which will be especially highly appreciated by people who have recently suffered a strong emotional shock.

The fish also contains components that help hair and nails grow healthy and beautiful. Even the skin will thank you for such nourishment.

Some Western doctors insist that the rich vitamin and mineral composition works as a shield against cancer. To some extent, this is due to the anti-inflammatory qualities inherent in sea bass. It is strongly recommended to be included in the menu of people who suffer from Alzheimer's disease.

Against this background, many consumers expect a catch from possible harm to the body. But in fact, this representative of marine life is perhaps the most harmless among similar solutions.

Only an allergic reaction or individual intolerance can pose a serious danger.

Sea bass fish is not known to everyone, since its price in stores scares some people away. Of course, fishermen in some regions know about its existence, where this fish is caught in unlimited quantities. However, fishermen in most of Russia have not seen it.

Sea bass fish is not known to everyone, since its price in stores scares off some

This fish has many names. She is known by the names:

  • common laurel;
  • koykan;
  • sea ​​bass;
  • lubina;
  • branzino;
  • spigola;
  • early;
  • sea ​​wolf;
  • sea ​​pike perch;
  • wolf fish.

So many names for one species were formed because in restaurants in different countries it is served under the name adopted in the given area. This product is also supplied to restaurant kitchens under the name adopted in the country where it is mined. So it turns out that the names of one species are so different. However, the most famous names are sea bass and bay.

The common laurel is a representative of the Ray-finned species. Taxonomists placed it in the Moronov family.

The bay laurel's habitat is vast, but is largely confined to the Atlantic Ocean. Wild sea bass is found in the waters of the Atlantic Ocean from Norway to Senegal. It also lives in two closed seas of the Atlantic basin - the Mediterranean and the Black.

In many European countries, and especially in Italy, sea bass is actively bred in both artificial and natural reservoirs with sea water as a valuable and expensive breed. Typically, artificially grown bay laurel is smaller in size and sold at a reduced price.

This fish is caught wherever it is found. However, despite the great demand, its fishing is limited in some countries (for example, in Great Britain and Ireland). In Ukraine, fishing is completely prohibited, since this species is listed in the Red Book of this country.

Gallery: sea bass fish (25 photos)






















Sea bass fishing (video)

Chilean analogue of sea bass

Bay laurel has a counterpart that is actually a different species. This is a Chilean sea bass, also called black sea bass. This fish received the definition of “black” not only for its dark color, but also for its ferocious disposition and appearance. Two sharp fins stick out on its back, which excites the imagination of some impressionable fishermen and consumers.

Chilean sea bass has nothing in common with sea bass by origin. In fact, black sea bass is a Patagonian toothfish. It belongs to the Nototheniaceae family. It is also mined in the Atlantic, but mainly in the Gulf of Mexico.

The lifestyle of black sea bass is also unique. It lives at great depths and loves cold water. The optimal water temperature for it is no higher than +11°C. Often such preferences are related not so much to temperature as to the oxygen content in the water. The fact is that there is more oxygen in cold waters. This is why many marine inhabitants prefer to live in the cold waters of the Sea of ​​Okhotsk, and cetaceans generally breed off the coast of Greenland.

Lifestyle and parameters

Seabass is a sea wolf among the fish of the Atlantic. He received this nickname for his decisive character and special hunting habits. His favorite method of hunting is ambush. Its menu includes:

  • oysters and other shellfish;
  • shrimps;
  • crabs;
  • small octopuses and squids;
  • small fish.

Real sea bass, unlike the Chilean one, lives in fairly warm water. His favorite water temperature is between +18°C and +23°C.

He lives no more than 15 years. Young individuals keep in flocks. However, as soon as the sea bass gains weight and matures, it switches to a solitary lifestyle. This usually happens from the moment the fish gains weight of more than 10 kg. The length of such a sea wolf usually reaches 1 m.

The nutritional value

This product is premium. In cooking, sea bass is valued for the fact that it has few bones, and the meat is tender and has a delicate taste. In addition, this wolf, which lives in the depths of the Atlantic waters, not only tastes good, but is also healthy.

Sea bass meat contains only 99 kcal per 100 g. The distribution of calories is as follows:

  • proteins – 18% (72 kcal);
  • fats – 3% (27 kcal);
  • carbohydrates – 0% (0 kcal).

Thus, the meat of this fish is predominantly a protein food, which is especially valuable for those who not only want to lose weight, but also strive to make their body healthy and slim.

There is a division of sea bass on the market according to origin and, of course, price. A wild specimen caught at sea is assessed differently than one that grew in artificial reservoirs on special feed.

Despite the difference in price, growing bay laurel in artificial conditions of fish farms is a profitable business. The so-called river bay laurel is sold wholesale and retail, including by restaurants.

The benefits of this Atlantic fish for human health are not only low calorie content and high protein content. Its meat contains large quantities of Omega-3 fatty acids, which have antioxidant and anti-inflammatory properties. Nutritionists recommend consuming the product as often as possible for those who suffer from cardiovascular diseases, age-related pathological changes, joint diseases, and Alzheimer's disease.

How to cut sea bass (video)

Cooking methods

For residents of the Mediterranean and Gulf Coast regions, this product is common on the menu. Sea wolf is usually included in the menu of many restaurants of various ranks and specializations. However, the dish made from it is considered exquisite, so restaurants compete in the methods of preparing it.

What can be made from common laurel:

  1. This fish is great for frying. According to the traditions of Mediterranean cuisine, bay laurel, of course cleaned of scales, is gutted, cut into pieces of the desired size, then coated with olive oil, lightly sprinkled with lemon juice, salted and covered with spices to taste. Often before frying, the carcass is stuffed with aromatic herbs. After this, it can be fried in a frying pan or wrapped in foil, seam side up.
  2. When baking in foil, sea bass can be surrounded by vegetables, such as grated carrots, chopped onions and cauliflower. The result will be a very tasty and at the same time dietary dish.
  3. One of the most popular cooking methods is baking in salt. In this case, the finished dish is usually served directly in the salt shell.
  4. Sea bass confit in duck fat is a fried dish, but the product is processed at a low temperature. To prevent the fish meat from spreading ahead of time, it should be salted only after it is cooked.

There are several subtleties in preparing this fish. They are primarily due to the fact that the meat is lean and tender. For this reason the main task is not to dry it out, preserve the taste and not allow it to lose its shape, that is, to spread out.


The bay laurel's habitat is vast, but is largely confined to the Atlantic Ocean.

When frying in a pan, you need to pour a lot of olive oil. The pieces can be pre-marinated in oil with a slice of lime. The slices only need to be turned once. For this reason, you need to ensure that a slight crispy crust appears. In this case, the meat will be tender and flavorful.

The biggest problem with working with this fish is the delicate consistency of its meat, so sea bass cannot be marinated in salt and pepper before heat treatment. Experts usually use lime wedges and olive oil as a marinade.

Lavrak is not an ordinary fish. At least for Russians. Most often, they see it not in reservoirs or even on shelves, but in restaurants. However, in some regions of the country, fishing for sea wolf is possible. And the Mediterranean is not such a distant region.