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EUROPEAN SEABASS
Name: EUROPEAN SEABASS
Product Type: Fresh Products
Latin: DICENTRARCHUS LABRAX
Turkish: LEVREK

 

European seabass was one of the first types of fish after salmon to be farmed commercially in Europe. They were historically cultured in coastal lagoons and tidal reservoirs, before mass-production techniques were developed starting 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. The annual production was more than 120,000 tonnes in 2010

 

 

SIZES  
600 gr / 800 gr
200 gr / 300 gr 800 gr / 1000 gr
300 gr / 400 gr 1000 gr / 1500 gr
400 gr / 600 gr 1500 gr / 2000 gr


Recipes

 
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