Page-level ads

Recommended for you

Saturday, June 16, 2012

Bar or Loup - European Sea Bass. Bar on French Menus. European Sea Bass in French Cuisine.

Behind the French Menu
Bryan G. Newman
 Last updated April 2017
The European Sea Bass
Photography By Isidro Martinez.
European sea bass have a firm, delicate, white flesh. Whether caught at sea or raised on a fish farm they are a delicious fish and consequently, they are one of the most popular fish in France.  Despite the excellence of most farmed fish, in a blind tasting, you will realize the bass caught at sea are tastier; even the texture is different.  Where fish are concerned, you are what you eat.

The names of the European Sea Bass in France.
Bar, Bar Commun, Bar Sauvage or Bar de Ligne, 
Loup, Loup de Mer or Lubina.
Sea Bass has quite a number of names on French menus. Do not worry, they are all the same fish. Most of the fish served in the center of France and along France’s Atlantic coast will be on the menus as Bar, Bar Commun, Bar Sauvage or Bar de Ligne.  In the South and along France’s Mediterranean coast the local Occitan language name remains with Sea Bass being called Loup or Loup de Mer. Close to Spain, the Spanish name Lubina may be on the menu. (Chilean Seabass is a tasty fish but it is not a sea bass; its real name is the Patagonian Toothfish).
Wild sea bass served with dried ham and flavored with rocket and the Mimolette cheese. All served in a razor clam sauce.
Photograph courtesy of ulterior epicure.
Wild sea bass and farmed sea bass in France
Sea Bass that have been farm raised will usually weigh less than 600 grams (21 oz) each and smaller fish may be served for one. A Bar Sauvage, or a Bar de Ligne, the European Sea Bass caught in the open sea, may easily weigh over two kilos (4.4lbs). These and larger fish will be served as filets that are poached or baked,

On French menus look out for some of the dishes noted below:
Bar au Beurre Blanc – European sea bass with a Beurre Blanc Sauce.  A Beurre Blanc Sauce is often called a Sauce Nantaise and is one of the best sauces for white fish.  
Bar de Ligne aux ormeaux et aux oignons nouveaux des Cévennes.
Wild European Sea Bass prepared with abalone, the sea snail,  and sweet onions

The Oignon Doux des Cévennes AOP are sweet and tasty onions with a white skin and are practically hand-raised, and certainly are hand-picked. They are grown on the terraced slopes of the Cévennes Mountains.   
Photograph courtesy of Inspirational Food
Bar au Four a la Graines de Fenouil – Sea bass baked in the oven with fennel seeds. Fennel has a stronger licorice flavor than its cousin dill. Wild fennel fruits, the seeds,  are mostly used by French chefs with fish and shellfish dishes. Many chefs outside the large cities have wild fennel gathered for them as it has a different taste to the herb bought from market gardeners.  Most wild mushrooms gatherers, ramasseurs, also gather wild herbs. These ramasseurs have specific chefs and restaurants as their loyal customers from year to year.
Bar de Ligne, Artichaut Violet, Jus de Crustacés – Wild sea bass cooked with small violet artichokes, and seasoned with the cooking juices from shrimp and other crustaceans.  Bar de Ligne translates as a European Sea Bass caught with a rod a line; however, it only shows that the fish was captured in the wild, not specifically with a rod and line. What counts for the chef is that the fish did not come from a fish farm. The crustacean flavoring, probably mostly from shrimps, comes from the shrimps’ shells and this sauce will flavor the whole dish.
Wild European Sea Bass served with Mussels.
Photograph courtesy of Phyllis Flick.
Carpaccio de Loup – A Carpaccio of sea bass. 

European Sea Bass, Loup, on sale in the fish market in Sete.
Sete is the largest fishing port on France’s Meditteranean coast and was built as the Mediterranean entrance to the Canal de Deux Mers, the canal that joins the Mediterranean and the Atlantic.  The Atlantic entrance is Bordeaux.    Sete is also famous for its restaurant’s fish and seafood dishes.
Photograph courtesy of Jean-Phi92.
Filet de Loup Cuit à la Vapeur d'Algue sur Coulis de Poivrons (Le) –A filet of sea bass steamed over an edible seaweed, and served with a puree of bell peppers. The use of the word loup tells us that this fish was caught in the Mediterranean. The name loup comes from the Occitan language. (Occitan lost out as the language that would unite France. France still has over 25 local languages and dialects that are used alongside modern French with Occitan the most important).
The fishing port of Sete on France's Mediterranean coast.
Photograph courtesy of  Cees Wouda.
Filets de Bar Grillés sur la Peau, aux Senteurs de Provence – Filets of sea bass grilled in their skin, and flavored and scented with the Herbs of  Provence herb group. 
The North America fish called bass
European Sea Bass and North American Sea Bass come from different families. Nevertheless, once cooked and on your plate, they will seem close enough. In any case, there are many other fish with the word bass in their names in North America.  These can be both fresh and saltwater fish. I, with my family, caught large-mouthed bass in Maine and they were a very tasty, but a very different fish to the European Sea Bass. Many of the American fish with bass in their name are unrelated to each other, and no one seems to worry too much about it.  The North American Sea Bass is the nearest you will come to the taste of the European Sea Bass.
The many names of the European Sea Bass.
It may seem strange that a single fish, the European Sea Bass has so many French names. History, local languages, and local usage created many names and in North America and the UK, the European sea bass also has many names. The English names may appear on a menu or in a fishmonger's and include bass, common bass, sea perch, white salmon and king of the mullets.

N.B. There is one completely different fish that has one of its French names also used for the European Sea Bass is the Loup de Mer, the Atlantic wolfish; also called the Atlantic catfish. However, the Atlantic Wolfish is a very different fish and can reach 12 kilos or more. When the Atlantic Wolfish is caught they may end up as a daily special that will be baked, and served, as filets.  Still, iIf you have a choice for the best taste go with the European Sea Bass,
The European Sea Bass in the languages of France’s neighbors:

(Catalan – llobaro), (Dutch - zeebaars ), (German – wolfsbarsch, meerbarsch), (Italian- branzino),  (Spanish – lubina, lupi, lupa).
Connected Posts:

Bryan G. Newman

Behind the French Menu
Copyright 2010, 2015, 2017

For information on the unpublished book behind this blog contact Bryan Newman