These whole seabass are farmed in Greece and Turkey and are a perfect size for a good main meal, one of our favourites – gutted and scaled. These are 20 percent glaze
Stronger, punchier flavours often draw out the true brilliance of this fish so try with bacon or coriander. It also partners well with sweet and sour Asian flavours. You can try Chinese spice or simply bake it in salt which acts as a seal so the fish becomes succulent and tasty but not salty.
Try serving with a dry Riesling from Alsace or a chilled Albarino from Northern Spain.
|Nutritional Information||per 100g|
|Of which saturates||10.0g|
|Of which sugars||<0.0g|