Frozen whole gutted seabass from aquaculture in Liguria.
Distant from the coast (more than 1,000 mt.) they fish at an average depth of 40 meters. High environmental quality (naturally oligotrophic sea and absence of polluting sources). Constant maintenance of a high environmental water quality and the sea bed quality. Animal welfare. Environmental sustainability.
This allow to have lean fish, developed muscle tissue, low fat, absence of muddy aftertaste. The fish developed naturally, in the absence of stress and internal organs perfectly intact. Absence of therapeutic treatments. Rich in Omega 3.
The exposure to continuous currents, leads to a good development of muscle tissues, ensuring firm and consistent meats. The constant flow, combined with the high depth of the site, guarantees the complete dispersion of livestock waste; this allows to keep high environmental quality and consequently allows the company to avoid drug treatments.
Country of Origin: Liguria, Italy
Storage: store the steak in the freezer at -18°C.
To Defrost: leave it in the fridge overnight. This will keep the fish at a temperature that prevents harmful bacteria from gaining a foothold, and it won't take away from the taste and texture of the fish at all.
Weight: approx. 600g per one Seabass, whole, gutted.