Seabass

Description

If the White Pomfret is the gold of the Persian Gulf, then the Seabass is certainly its silver. The farming of this fish began a few years ago in the heart of the Persian Gulf and the Sea of Oman using special, very large cages. Its meat has a taste similar to White Pomfret and it is very popular among the countries bordering the Gulf.

Properties of Seabass

Seabass is a very nutritious supplement and superfood that is easy to cook. Most of the benefits of this fish, like many others, come from omega-3 fatty acids. Seabass is rich in omega-3s and is an excellent source of lean protein. A 170-gram fillet contains approximately 25 grams of protein, 140 calories, 2 grams of total fat, and between 600 to 800 milligrams of omega-3. For this reason, Seabass has earned the title of having the highest level of omega-3 fatty acids among common white fish.

Suggested Cooking Method

Seabass meat is very soft and delicate, and interestingly, it retains its texture after cooking. This makes it an excellent choice for frying, preparing the spiced fish stew (Ghalyeh Mahi), or stuffed fish (Mahi Shekam Por).