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Bass; Sea (Dicentrarchus labrax)

Member of the Peciforme (perch) family habiting waters on both sides of the north Atlantic. Fish of this family have sharp spiny fins which need avoiding as they can introduce poisons. The fish is also extremely scaly, although these come away during the skinning process; or if which to crisp-up and eat the skin, they can be removed over a sink - but great care must be taken to protect your eyes, as they fly everywhere. Fish can grow up to a length of 1 metre in the wild, but are increasingly being farmed and sold as "helping-sized" fish, which that that "extra" character.

Sea bass are excellent cooked in any way you would treat salmon, and like this fish, the skin is delicious when crisp - the scales need removing first if this is to be used!

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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sea bass
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