Seabass fillet processing from the size 6-800g whole fish (Adria)

Dicentrarchus labrax.

Origin: Croatia.

Seabass are a predatory fish species, widespread in the Mediterranean. Its flesh is delicious, white, boneless, low in fat and tight. Great for frying in a pan or grill the whole fish. We can fillet it with its skin, but it is a common sushi or sashimi ingredient in Japanese cuisine.