Sea bass

Sea bass is a white fish highly valued in gastronomy for its mild flavor and firm, juicy texture. Its meat is white, delicate, and slightly sweet, making it a versatile ingredient ideal for a wide variety of preparations, from grilled and baked to ceviche or stews.

Sea bass is native to the coastal waters of the Atlantic Ocean, the Mediterranean Sea, and is also present in areas of the Pacific, especially in temperate waters. This fish is commonly found in rocky areas and sandy bottoms near the coast.

Regarding its properties, sea bass is an excellent source of lean protein and provides omega-3 fatty acids, which benefit cardiovascular health. Furthermore, it is low in saturated fats and rich in minerals such as phosphorus and selenium, as well as B vitamins, which support energy metabolism.

In different regions of Latin America, sea bass goes by various names that can vary by country. Some common synonyms are snook, white sea bass, and in some places, it is confused with terms like corvina, although the latter corresponds to a different species, but they are often used interchangeably in markets and recipes.