Bass
It is a silver coloured fish with a black spot on its back and sides with strong big scales. Both dorsal fins are the same size. It can measure up to 80 cm in length and weigh 5-7 kg.
They eat gregarious fish, mainly anchovies and sardines, and they live in small groups near rocky coasts and mouths of rivers.
The bass’ main characteristic is its voracity.
This species of fish are caught during the whole year although captures drop in spring. The average serving per person is 250 to 300 g.
This white fish can also be semi-oily, depending on the season and feeding. It is a saltwater fish.
Nutritional information (0.1 kg)
Energy
86.0
kcal
Carbohydrates
0.6
g
Proteins
18.0
g
Lipids
1.3
g
Fiber
0.0
g
Saturates
0.24
g
Monounsaturated fatty acids
0.43
g
Polyunsaturated fatty acids
0.32
g
Cholesterol
68.0
mg
Calcium
20.0
mg
Iron
1.1
mg
Zinc
0.8
mg
Vitamin A
0.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
80.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
- Pizzas, patty
- Finger foods
- Salads
- Legumes
- Shellfish
- Pasta
- Pastries
- Eggs
- Patty
- Cheeses
- liqueur
- Harvard plate
- Meats
- Main course
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed