Sea bass is a genus of fish in the Scorpion family. It has a pinkish-white meat of medium fat content (in the Atlantic Okun - 6% fat content, and in the Pacific - 3.3%), which is stored for a long time, while remaining fresh.
Juicy perch meat has a pleasant taste and aroma. In cooking, a huge number of dishes are prepared from it. However, most often sea bass is fried (both with and without oil), stewed, boiled, salted and baked.