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Farmed fish · Turkey · Frozen

Sea Bass & Royal Sea Bream Frozen — Turkey Farmed

Skin-on fillets · whole scaled and gutted · sizes 80g to 600g · glazing 20 to 35% · 5kg packing

Farmed in TurkeyFillets & whole Treated or Natural5 kg · IQF
📋 Technical specifications
SpeciesEuropean sea bass (Dicentrarchus labrax) · gilthead sea bream (Sparus aurata)
OriginTurkey (farmed in the Aegean and Mediterranean)
PresentationSkin-on fillets · Entiers écaillés vidés (gutted & scaled)
OptionsNatural · treated (lightly seasoned or marinated)
Fillet sizes80-120g · 120-160g · 160g+
Whole fish sizes200-300g · 300-400g · 400-600g
Glazing20% · 25% · 30% · 35% selon référence
Packaging5 kg
Storage−18°C · Shelf life: 24 months dans emballage d'origine fermé

Turkish sea bass and sea bream: the Mediterranean reference

Turkey is the leading European producer of farmed sea bass and gilthead sea bream. Its Aegean and Mediterranean farms benefit from warm, well-oxygenated waters and a mature industry that has professionalised considerably over the past two decades. The result is consistent quality, reliable sizing and year-round availability — three things that matter more to a professional buyer than they do to a consumer.

Fillets or whole fish?

The choice determines your labour cost as much as your purchase price.

  • Skin-on fillets (80-120g, 120-160g, 160g+) — no preparation, immediate portioning, consistent plating. The right choice for restaurants and contract catering where kitchen time is the constraint.
  • Whole, gutted and scaled (200-300g up to 600g+) — a lower price per kilo, whole-fish presentation for grilling or baking in salt crust, but they require handling and generate waste. The right choice for fishmongers and kitchens with the staff to prepare them.
⚖️ Natural or treated: what you are buying

Natural means the fish is frozen without additional treatment. Treated means it has been lightly seasoned or marinated, which improves water retention during cooking and softens the texture. Treated product costs less per kilo of finished dish but is not appropriate everywhere: some retail specifications and some catering tenders require natural product only. Check what your customer's specification allows before ordering on price alone.

Glazing and real yield

Glazing on this range runs from 20 to 35% depending on the reference. That protective layer of ice prevents dehydration and oxidation in storage, but it is water and it is weighed: a 5kg case at 30% glazing contains roughly 3.5kg of fish.

Higher glazing is not a defect — it protects the product better over long storage and lowers the headline price per kilo. But comparing two offers without comparing glazing percentages is the single most common costing error in frozen fish. We state the percentage on every reference for exactly that reason.

Uses in professional cooking

  • Pan-fried skin-on fillet — crisp skin, flesh kept just translucent. The most common restaurant preparation.
  • Whole oven-baked or salt crust — a strong presentation for set menus and events.
  • Grilled whole — a Mediterranean classic that suits summer terrace menus.
  • Raw preparations — carpaccio and ceviche are possible, but require a natural, untreated product and rigorous defrosting under refrigeration.