Sea bass

A tin of sea bass in pesto in green card packaging against a pale yellow background. The packaging has Alalunga written in silver lettering above a white illustration of a sea bass, and a green strip along the bottom.
A round golden tin with fillets of sea bass in olive oil, set against a pale background.
£15.95
Sea bass with pesto
A tin of sea bass a la bilbaina or Bilbao style in green card packaging against a wood background. The packaging has Alalunga written in silver lettering above a white illustration of a sea bass, and a red strip along the bottom.
An open tin of sea bass fillets in a round, golden round on a pale background.
£15.95
Sea bass Bilbao style

Sea bass

Sea bass is a white fish with firm, meaty and mild flavoured flesh. It is euryhaline (able to adapt to different levels of salinity in the water) meaning it can live in saltwater and freshwater. Its mild-flavour pairs well with refreshing, high acid white wines such as Chablis or Sancerre. Sea bass is delicately flavoured, meaning the herbs and sauces it is prepared with can determine a wine choice. If its served with an aromatic sauce such as Alalunga's sea bass with pesto or salsa verde try pairing with an aromatic white: a crisp Albariño (Los Peperetes sea bass is complemented with an Albariño-infused broth) or a bone dry, aromatic Alsatian Riesling.

More about sea bass

•Farmed sea bass is sustainable, as there is no by-catch or overfishing. It is also fattier than wild-caught sea bass, resulting in a juicier finished product when canned. 

•Sea bass a la bilbaína is a traditional Basque dish where the sea bass is served with a garlic and chilli sauce. Alalunga complements its sea bass with this.

•Sea bass is nutritious, a potent source of protein and Vitamin B12 which supports the nervous system and fights off fatigue.