Fish Commodities

Sea Bass

Scientific name:

Dicentrarchus labrax

Market name:

Mediterranean Sea Bass

Product form:

G.S, G.G.S, Fillet

Size:

300-400GR, (90-110gr, 70-150gr)

Origin:

Turkey, Greece

Sea Bass

Scientific name:

Dicentrarchus labrax

Market name:

Mediterranean Sea Bass

Product form:

G.S, G.G.S, Fillet

Size:

300-400GR, (90-110gr, 70-150gr)

Origin:

Turkey, Greece

Nutrition Facts

Serving Size
100g
Amount Per Serving
Calories 97
% Daily Value
Total Fat 2g
3%
Saturated Fat 0.5g
2%
Cholesterol 41mg
14%
Sodium 68mg
3%
Total Carbonhydrates 0g
0%
Dietary Fiber 0g
0%
Sugar 0g
0%
Protein 18g
36%
Vitamin A 3%
•    Vitamin C 0%
Calcium 1%
•    Iron 2%
Daily values are based on 2000 calorie diet

The European bass (Dicentrarchus labrax) is a primarily ocean-going fish native to the waters off Europe's western and southern and Africa's northern coasts, though it can also be found in shallow coastal waters and river mouths during the summer months. It is one of only six species in its family, Moronidae, collectively called the temperate basses. It is both fished and raised commercially, and is considered to be the most important fish currently cultured in the Mediterranean. In the British Isles, the popular restaurant fish sold and consumed as sea bass is exclusively the European bass. In North America it is widely known by its Italian name branzino. European bass can reach sizes of up to 1 m (3.3 ft) in length and 12 kg (26 lb) in weight, though the most common size is only about half of that at 0.5 m (1.6 ft). Individuals are silvery grey in color and sometimes a dark-bluish color on the back. Juveniles form schools and feed on invertebrates, while adults are less social and prefer to consume other fish. They are generally found in the littoral zone near the banks of rivers, lagoons, and estuaries during the summer, and migrate offshore during the winter. Despite being a sought-after gamefish, it is listed as Least Concern by the International Union for the Conservation of Nature because it is widespread and there are no known major threats. European bass was one of the first types of fish to be farmed commercially in Europe. They were historically cultured in coastal lagoons and tidal reservoirs, before mass-production techniques were developed starting in the late 1960s. It is the most important commercial fish widely cultured in the Mediterranean. The most important farming countries are Greece, Turkey, Italy, Spain, Croatia, and Egypt. Annual production was more than 120,000 tonnes in 2010.

Nutrient
Amount
DV

Choline

60.8 mg

Folate

5.00 mcg

Folic acid

0.00 mcg

Niacin

1.600 mg

8%

Pantothenic acid

0.750 mg

8%

Riboflavin

0.120 mg

7%

Thiamin

0.110 mg

7%

Vitamin A

154.00 IU

3%

Vitamin A, RAE

46.00 mcg

Carotene, alpha

0.00 mcg

Carotene, beta

0.00 mcg

Cryptoxanthin, beta

0.00 mcg

Lutein + zeaxanthin

0.00 mcg

Lycopene

0.00 mcg

Vitamin B12

0.30 mcg

5%

Vitamin B6

0.400 mg

20%

Vitamin C

0.0 mg

0%

Vitamin D

226.00 IU

56%

Vitamin E

0.84 mg

3%

Tocopherol, alpha

0.84 mg

Vitamin K

0.1 mcg

0%

Nutrient
Amount
DV

Calcium, Ca

10.00 mg

1%

Copper, Cu

0.019 mg

1%

Iron, Fe

0.29 mg

2%

Magnesium, Mg

41.00 mg

10%

Manganese, Mn

0.015 mg

1%

Phosphorus, P

194.00 mg

19%

Potassium, K

256.00 mg

5%

Selenium, Se

36.5 mcg

52%

Sodium, Na

68.00 mg

3%

Zinc, Zn

0.40 mg

3%

Nutrient
Amount
DV

Protein

18.43 g

37%

Alanine

1.115 g

Arginine

1.103 g

Aspartic acid

1.887 g

Cystine

0.198 g

Glutamic acid

2.751 g

Glycine

0.885 g

Histidine

0.543 g

Isoleucine

0.849 g

61%

Leucine

1.498 g

55%

Lysine

1.693 g

81%

Methionine

0.546 g

52%

Phenylalanine

0.720 g

41%

Proline

0.652 g

Serine

0.752 g

Threonine

0.808 g

77%

Tryptophan

0.206 g

74%

Tyrosine

0.622 g

36%

Valine

0.950 g

52%