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Lubina salvaje
(pieza entera)

Origin: Cantabrian.

Whole piece of 1000 – 1250 grams approx.

The sea bass (Dicentrarchus labrax), from the serranidae family, is a fish with an elongated and slender silhouette, measuring between 10 cm and 1 m.

Rich in proteins, omega-3 fatty acids, selenium, phosphorus, potassium, vitamin B12 and niacin.

Sea bass is, along with cod, whiting, perch and ray, one of the leanest white fish, since it barely provides 1.3 g of fat per 100 g of meat. Added to this is its high content of proteins of high biological value, as well as vitamins and minerals.

Its meat provides an interesting contribution of omega-3 fatty acids, in addition to being a source of minerals such as phosphorus, selenium and potassium.

Among the vitamins, those of group B (B12 and niacin) deserve special mention. These vitamins contribute to normal energy metabolism, whose content in sea bass is higher than in other fish.

Vitamin B12 is present in an amount equivalent to, and even higher than, that of meat, eggs and cheese, all foods of animal origin and a natural source of this nutrient.

Preparación

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

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