Bar

 

 

bar or loup de mer BASS  Dicentrarchus Labrax

Bar or Loup de mer is either wild of farmed raised . Many of the farm raised quantities are sold under 1kg per piece. Over 1kg it is wild and can reach 5 or 6kg per piece. The most common is 1/2kg and 2/4kg.

The most appreciated is the line caught.

Season for the bar is from july to april with a total production of 2700 tons in France for the wild one.

Nutritional profile

Calories Kcal/100g        91
Proteins                      18%
Fat                             0 to 5%

Description 

Size / pc Presentation Price
1/2 kg Whole not gutted please contact
2/4 kg Whole not gutted  
4kg/+ Whole not gutted  

Recipe

Do not scale the fish, clean it without slitting it, and garnish the cavity with the following stuffing : bread crumbs, butter, grated lemon peel, parsley. Season it. Add a whipped egg. Mix together and fill the fish. Put it in a baking dish and add a little stock. The oven should be on medium heat. When the fish is done, add some tomato sauce to the juice and serve separately, well thickened.

 

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