Cultured sea bass without viscera and scales. In order to meet the high demand, the sea bass is cultivated intensively today. In Europe, the Greeks and Turks in particular, are market leaders in the field of sea bass. But these big boys come from France. The farmed sea bass is very popular and is consumed much in the world of gastronomy. Farmed sea bass is a good alternative to the wild, but is not Same to you. For the culture one uses wild eggs that are grown up in basins. The farmed sea bass is beautiful in shape and is solid in structure, which is typical of farmed fish. This sea bass is usually grown in size 200 / 300 grams and 400 / 600 grams per piece. This is the most common sort for trade. Large cultured specimens are more difficult to obtain, because the sea bass grows slower when it reaches 600 grams.