History-
There are many types of fish which are all grouped under the name of Bass. These varieties of fish may
or may not actually be related. They include Hawaiian Bass, Chilean Sea Bass,
White and Black Sea Bass, Striped Bass, and Red and Black Grouper. Bass
are found in warm and cool waters, and are widely available. Sea Bass
can generally be found as whole fish or fillets, and are often featured
on restaurant menus.
Health Benefits- Sea bass is a great source of lean protein for muscles: a 3.5 ounce portion of sea bass contains 24 grams of protein. Bass also provides a great source of omega-3 essential fatty acids that help protect heart health, balance cholesterol, promote healthy eye and brain function, and are even recommended to treat disorders affecting mood and sleep patterns. Sea bass contains essential amino acids such as lysine and glutamic, which are used to metabolize sugars and fats, and fatty acids such as palmitic and oleic acid, which can help lower cholesterol. Sea bass also provides calcium for bone health, and magnesium . Magnesium has been shown to help maintain relaxed, normal muscle function and stabilize blood sugar and blood pressure, suggesting it may be effective in managing cardiovascular disease, conditions causing airway constriction, and hypertension. This fish also provides phosphorus. Phosphorus is needed to help metabolize fat and carbohydrates from food for energy. It is also a component of teeth and bones, supports kidney function, and allows the body to properly process niacin, another component present in Bass which also assists with energy production in the body. Bass also provides potassium to help regulate the body's water levels and blood pressure, and selenium which not only reduces heavy metal toxicity, but has also been shown to help prevent heart disease and cancer. Along with vitamin A for heart, skin, and immune system health, bass contains folate for heart health and proper fetal development during pregnancy. In addition, the oil content of the Chilean sea bass gives it an excellent flavor and helps to maintain moistness even after broiling or grilling.
Preparation- Bass should be handled in the same manner you handle all fish. If buying the whole fish, it should be clean with shiny scales and bright, clear eyes. Buy the freshest fish you can from a reputable market, and use within a day or two of purchase. Seafood always tastes best and maintains more of its nutritional value when bought fresh and used quickly. If keeping in the refrigerator, you should wash the fish in cool water and pat dry before storing in an air-tight container or plastic wrap. If you are not able to use within a day or two, put it in the freezer to extend the life.
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Bass