Dorado or sea bass: what to choose and how to cook at home

The three most popular types of fish in Russian restaurants are sea bass, sea bream and salmon. The latter is easy to distinguish (this is a red fish), but not everyone knows the difference between sea bass and sea bream. Today we will figure out how they differ, how to choose them correctly, and share recipes from Jamie Oliver and Gordon Ramsay.

The first and main question that arises when mentioning sea bass and dorado: is it the same fish? No, although these are similar in characteristics and taste, they are completely different types of white fish. The sea bream is from the pair family, and the sea bass is from the Moron family.

Dorado or sea bass: what to choose and how to cook at home

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Dorado, or Golden Spar, is one of the most common fish species in the Mediterranean. Of course, artificially grown fish is most often found, according to

data

of the UN Food and Agriculture Organization (FAO), it is successfully grown in Greece, Turkey, Italy and Spain. Typically, the weight of one fish varies from 300 grams to a kilogram. The main distinguishing feature of the dorado is the golden stripe on the convex forehead, which is why it is called the golden pair.

Dorado is especially appreciated for the small number of bones and versatility - it can be eaten raw or cooked in a variety of ways.

Dorado or sea bass: what to choose and how to cook at home

Photo: shutterstock. com

Sea bass, or Lavrack, is even more popular than dorada, as it is found not only in the Mediterranean Sea, but also in the Black Sea, as well as Atlantic (from Norway to Senegal). Perhaps this is due to the presence of different names in this fish. In Russia, this is sea bass (from the English sea bass - sea bass), it has been fixed thanks to the restaurant business.

In Britain, Laurack is most often called the European perch, and in North America it can be found as a Branzino.

But just like the dorada, most of the sea bass is grown artificially. In some countries, fishing for wild laurel is limited, and somewhere is completely prohibited. It is not difficult to find out the place of origin of the fish - sea bass is usually much larger.

If you buy or order in the restaurant a whole fish, it is easy to distinguish them.

Dorada has an oval flattened carcass and the same golden strip on the forehead, while the sea bass has an elongated carcass and a pointed head. But if you take the fillet, then it’s almost impossible to figure it out. Both fish have white and tender meat with almost no bones. Therefore, in many recipes they are interchangeable. The calorie content of sea bass and dorada is about 100 calories per 100 grams, and the protein content is approximately equal to 18 grams.

You can also determine the freshness of sea bass and dorada like any other fish. First and foremost, in the store, give preference to fish with your head, because that's how you can correctly evaluate it. Second - pay attention to the eyes, gills and carcass as a whole. The eyes should be clean, without a cloudy film, the gills should be bright red, and the skin should be elastic to the touch.

Dorado and sea bass are universal, they can be eat raw (or rather half-baked), fry, bake in whole or in part, they are suitable for cooking soups and meatballs.

And most importantly, they are very similar in taste, so in most recipes sea bass can be replaced with dorada, and vice versa.

146 calories

Dorado or sea bass: what to choose and how to cook at homeDorado or sea bass: what to choose and how to cook at home

Ceviche from sea bass from Jamie Oliver

For ceviche it is better to choose fish from trusted sources, because it does not cook for a long time, but only pickled a little in lemon juice.

Dorado or sea bass: what to choose and how to cook at home

COOKING TIME :

20 minutes

NUMBER OF PORTS:

4 servings

Ingredients

Fish (sea bass without skin)

400 g

Pepper (fresh chili)

1-2 pcs.

Coriander (fresh )

8 branches

Oil ( olive )

to taste

Salad (cress)

for decorating

Cooking process

  1. Cut the fish into cubes about one centimeter, put in a bowl, cover with a film and put in the refrigerator.
  2. Peel the seeds and finely chop the bell pepper, put in a bowl.

    Add finely chopped green onions.

  3. Squeeze the juice from three lemons, add a teaspoon of salt and finely chopped chilli to it.
  4. Cook the ceviche immediately before serving and do not leave to marinate for a long time: pour the fish with lemon dressing and mix well. Leave on just a few minutes.
  5. At this time, chop or pick the greens and add it to the fish.

  6. Place fish, bell pepper and greens on plates. Pour the dressing over, add a little olive oil and serve.

320 calories

Dorado or sea bass: what to choose and how to cook at homeDorado or sea bass: what to choose and how to cook at home

Dorada with salsa from Gordon Ramsay

In this recipe you can take both the fillet and the whole fish, it will turn out equally tasty.

Dorado or sea bass: what to choose and how to cook at home

COOKING TIME :

20 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Oil ( olive oil )

4 tbsp. l

Pepper (ground black)

to taste

Cooking process

  1. Make salsa.

    Heat a pan with three tablespoons of olive oil. Cut the cherry tomatoes into halves and add them to the pan. Add olives, season with salt and black pepper, mix and cook over low heat for a couple of minutes. Remove the pan from the heat.

  2. Cut the cilantro and basil and add them to the tomatoes and olives.

  3. Cut the lemon into halves. Squeeze the juice from one half into the pan and mix the salsa.
  4. Preheat a pan with a thick bottom.
  5. Make 2-3 incisions on the skin of each fillet. Add olive oil to the pan and lay the fish peeled down.

    Salt, pepper and cook for 2-3 minutes - until crisp (the fillet itself should turn white by 2/3 of the thickness).

  6. Turn the fish over and cook for another minute, pouring the fillet with olive oil from the pan.
  7. Put the salsa on plates and lay the fish fillet on top.
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