Shopping Cart

No hay productos en el carrito.

Dorada fresca piscifactoría nacional
(pieza entera)

26,50 /Kg

Shipping only Community of Madrid

Origin: Murcia.

Organic Products
Precio final

The sea bream is also known as Golden Snapper. It is a white, semi-oily fish that lives in salt waters. It usually feeds on worms, fish, mollusks and crustaceans, although it also usually eats algae. They are usually found in shallow depths and sandy bottoms. It is a coastal species and is very sensitive to cold temperatures. The name gilthead sea bream comes from the golden stripe behind its eyes. It is a diurnal fish with an oval body. The head is large in size. Its color, its back, is bluish green and its belly is silver. Their pectoral fins are usually pointed and quite long.

Properties and benefits

Sea bream contains potassium and phosphorus and a smaller amount of sodium and magnesium. It is also an important source of vitamin A, B, B3, B12 and E. Being a white fish, it contains very little fat. It is perfect for high-calorie diets. Sea bream is rich in fatty acids, good for preventing any cardiovascular disease. Thanks to all the minerals that sea bream contains, it helps us strengthen our bones and nervous system. It is a very digestive fish.

Nutritional value per 100gr

Calories: 77 kcal
Proteins: 17 gr
Fat: 1 gr
Calcium: 30 mg
Potassium: 446 mg
Phosphorus: 244 mg.

Conservation and tricks

The best way to preserve it is in the refrigerator. Once you buy the sea bass, you should wrap it in a damp cloth and moisten it as it dries.

Recipe and uses in cooking

The most widespread use of cooking sea bream is in the oven, in salt or on the grill, but you can also make delicious stews with potatoes and seafood: The first thing to do is cook the mussels and clams. Reserve the cooking juices for later. Sauté with julienned onion, 2 garlic cloves and a red pepper. Peel and cut the potatoes and add them to the sauce. Pour in 1 liter of fish broth and cook for approximately 15 minutes. Next add the sea bream, cut the large loins so they don’t fall apart. Let cook for 5 minutes. Add the mussels and clams, the juice. Let it cook for 2 more minutes and that’s it. When serving it you can sprinkle paprika and chopped parsley.

Preparación

Dos filetes, Entero para sal, Libro con espina, Libro sin espina, Limpio y entero

SUSCRÍBETE A LA newsletter de la huerta

y recibirás ofertas EXCLUSIVAS