Frozen Sea Bass Fillet 80/120 with Skin
The 3 Fari sea bass fillet is a raw, skin-on fillet of European sea bass (Dicentrarchus labrax), Mediterranean farmed and quick-frozen to lock in freshness. Each 80/120 g fillet has the central bone already removed and the skin retained for pan-searing and oven cooking. The 3.75 kg carton holds 5 bags of 750 g at true net weight without glazing, delivering consistent yield and controlled food cost for professional kitchens.
What Is Sea Bass
Sea bass (European sea bass, Dicentrarchus labrax) is a saltwater fish prized in Mediterranean cuisine for its white, lean and delicate flesh. It is one of the most requested fish in foodservice because it suits a wide range of cooking methods and pleases customers who want a light, refined fish course. The fillet format removes the labour of scaling, gutting and filleting, so the kitchen receives a ready-to-cook product with no trimming waste.
Origin
This sea bass is farmed in the Mediterranean Sea, FAO area 37.3.1 (Aegean Sea), with origin Turkey. Mediterranean aquaculture supplies a steady, year-round volume of uniform-sized fish, which is why the 80/120 g grade can be guaranteed carton after carton, an advantage that wild-caught fish cannot offer to a busy kitchen.
Organoleptic Characteristics
The flesh is white, compact and low in fat, with a mild, clean marine flavour and no muddy notes. With 23.5 g of protein and only 2.8 g of fat per 100 g, it is a lean, high-protein product. The retained skin crisps beautifully when seared and helps the fillet hold its shape during cooking.
Technical Specifications
Raw skin-on fillet, grade 80/120 g. Ingredients: sea bass, acidity regulator E-331, antioxidant E-301. Allergens: fish; may contain traces of molluscs and crustaceans. Average nutritional values per 100 g: energy 503 kJ / 120 kcal, fat 2.8 g, carbohydrate 0 g of which sugars 0 g, protein 23.5 g, salt 0.2 g. Net weight: 750 g bag without glazing, 3.75 kg carton (750 g x 5 packs).
Professional Uses
Pan-sear the fillet skin-side down in a hot pan for 3-4 minutes until the skin is crisp, then finish flesh-side for 1-2 minutes. Oven-bake at 180 C for 10-12 minutes, ideal with cherry tomatoes, olives and capers in the Mediterranean acqua pazza style. Poach at low temperature for an elegant, tender result. The fillet also works for ceviche and carpaccio once correctly thawed, and for fish soups and risottos.
Pairings
Sea bass pairs naturally with extra virgin olive oil, lemon, cherry tomatoes, capers, olives, fennel and fresh herbs such as parsley and thyme. Complete the dish with a side of seasonal vegetables or a light citrus dressing, and serve with a crisp white wine.
Storage and Handling
Store frozen at -18 C. Thaw under refrigeration; once thawed do not refreeze, keep chilled and consume within 24 hours after cooking. Always cook thoroughly before serving.
Logistics and Delivery
LAPA delivers refrigerated 6 days out of 7 across Switzerland, serving HoReCa hubs including Zurich, Geneva, Basel, Lausanne, Bern and Lugano, with no minimum order. For areas not covered by the LAPA fleet we ship with Swiss Post, Planzer, Galliker and Camion Transport, maintaining the cold chain. We supply restaurants, pizzerias, gastronomies, hotels, ice cream parlours, pastry shops, Italian delicatessens and private customers.
Who It Is For
This product is designed for restaurants, hotels and professional kitchens that want a reliable, year-round white fish with predictable portioning, minimal waste and a controlled food cost.
