Seabass fillets
Sea Bass is known for it’s great taste. You don’t have to do much to prepare a great fish dish. The fish is known as white fish, although that’s not a scientific group. It’s generally meant as a type of fish that has a mild flavour and is easy to prepare. A simple baked sea bass with a little pepper and salt is definitely good food.
Before we go further, a short message about us:
As a leading seafood supplier we export seabass fillets to wholesalers, retailers and stores in Europe. Our fillets are available in all sorts. As a seafood supplier we sell our sea bass fillets pin bone in, skin on and boneless. At our fish processing plant we can process the fish to whole round, battered, scaled, head on, headless, butterfly or gutted.
How we call Sea Bass in different countries?
- In Spain we call Seabass: Lubina
- In Germany we call them: Seebarsch
- In Italy we call them: Branzino
- In France we call them Loup de Mer
- In The Netherlands we call them Zeebaars
But remember. If you want to be sure, always look for the scientific name of Sea Bass. In this case: Dicentrarchus labrax
Where seabass is farmed – catching area
The European seabass was one of the first types of fish to be farmed commercially in Europe. Our sea bass is also farmed in plants that are certified for best aquaculture practices, located in Greece and Turkey.
Sea bass can be caught too, but almost everyone on the market prefers to farm it. The reason for this is that sea bass is really expensive and hard to catch because of its scarcity. We also have sea bass available from the North Sea next to the Netherlands, but we only use farmed sea bass in our fillets.
Seabass – Excellent seafood taste
The European seabass is regarded as one of the most important commercial fish in the Mediterranean.
Seabass recipe and preperation
Sea bass is especially a really popular dish in Italy and Spain. Preparation can be quick and easy, and still have a great dinner tonight with excellent taste. In Northern Italy they use the name branzino or branzini for European sea bass, and in other parts of Italy it is called spigola or ragno. In Spain the fish is called lubina or róbalo. In Italian and Spanish cuisines sea bass is often prepared steamed, roasted, grilled, poached or braised whole. You can also prepare your sea bass in the oven, however when you do we recommend you to wrap the fish in foil so that the flesh does not dry out.
How to fillet Sea Bass
Who can tell better how to fillet sea bass then Jamie Oliver. Please check out his video here
Processing of our fish
The fillets are imported from Greece and Turkey to our fish processing factory in the Netherlands. After a quality control, inventory procedures they are being placed into storage. Fillets are processed and packed by customer needs. Short mention is that we are able to process products gluten free. After a last check the goods are ready for transport.
Delivery
Seabass fillets are being delivered to clients in Germany, Italy, Spain etc. The order minimum is as low as 5 kg, as long as the total order is minimal 600 kg. We deliver twice a week through the whole of Europe because of the good relation with our long term transport partners (link)
You can expect on-time delivery with 100% traceability and transparency.
Product catalog
Sizes of the fish
Seabass fillets are available in the following sizes: 60-80 g / 80-100 g / 100-140 g / 140-180 g. Since sea bass is a very versatile fish, van der Lee took this into consideration and offers a large variety of sizes. Whole sea bass normally range from 1 to 2 pounds, but our fillets come in all sizes. They range from 1/3 oz to 7/9 oz of light, clean and delicate fillets.
Fish packaging
Seabass fillets can be packaged in 5 or 10 kg cartons to, for example wholesale distributors or foodservice industries. For the retail market we have opportunities like the 1000g bags . See for all the packaging options: link
Seabass export to Europe, Asia etc.
Van der Lee Seafish is a leading distributor of Sea Bass fillets worldwide. Our export of sea bass fillet goes particularly to restaurants, schools, nursing homes, prisons, importers, wholesalers and retailers in Italy, Spain, Germany and England.
Fish quality and sustainability
At arrival the seabass fillets are being tested to meet all microbiological standards. Afther that the products are tested though the whole production chain. Link naar quality
We promise:
- help towards minimizing your production costs
- consistently reliable and on-time delivery
- over 40 years of experience in industry
- in-house quality department
- 100% traceability and transparency
- products meet all microbiological and chemical standards, every incoming lot is tested
- BRC, IFS, MSC, ASC certified
- attractive pricing to build profitable business
- open and clear communication for product expertise and logistics
- tailor-made specifications for every type of processing demand
Contact
Seabass fillets Dicentrarchus labrax |
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Product description: |
skin on | pin bone in | boneless |
Scientific name: |
Dicentrarchus labrax |
Origin: |
Turkey/p> |
Catching area: |
Aquaculture |
Freezing method: |
IQF/IWP |
Packaging: |
5-10 kg carton / 1000 g retail |
Sizes: |
60-80 g / 80-100 g / 100-140 g / 140-180 g |