One of the most popular fishes, the seabass has a delicate and firm white flesh with a subtle taste. Another of its advantages is having only a few bones. Most commonly, the sea bass is grilled in the oven (for 20 minutes), often seasoned with dill over a crust of salt.
Each sea product stamped Pavillon France comes from the French fishing; its traceability is guaranteed from sea to plate.
Trawl in Gascogne Gulf / Pêche au chalut dans le Golfe du Gascogne