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Grilled sea bass, rich in protein and omega-3
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 piece (medium) of Sea bass külbastı (150 g) has 180 calories. That works out to 120 calories per 100 g. It contains 0 g of carbs, 30.8 g of protein, 6.1 g of fat and 0 g of fiber. Its 3.3 µg of B12 covers 138% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Sea bass külbastı is a Turkish-style grilled fish dish, made by cooking sea bass fillets over high heat until lightly browned while keeping the flesh moist. The seasoning is usually simple, letting the mild flavour of the fish come through.
Its tender white flesh flakes easily, and a squeeze of lemon brings out its clean, delicate taste. In Turkey it is commonly served hot with salad, greens or a few meze; elsewhere, it also works well as a straightforward grilled-fish main with vegetables. It is protein-rich and contains no carbohydrates, with 20.5 g of protein per 100 g. For a lighter plate, pair it with fresh salad and use lemon rather than a rich sauce.
Selected: 100 g
120
KCAL / 100G
Carbs
0g
· 0% DV
Protein
20.5g
· 41% DV
Fat
4.1g
· 5% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 69% · Fat 31%
Vitamins
B12
2.2µg · 92% DV
B6
0.25mg · 15% DV
B3
2.1mg · 13% DV
B5
0.6mg · 12% DV
Minerals
Selenium
36µg · 65% DV
Phosphorus
210mg · 30% DV
Iodine
30µg · 20% DV
Zinc
1mg · 9% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 120 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
1.5g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
Sea bass külbastı is a Turkish-style dish of sea bass fillets cooked quickly on a grill or in a pan. The fish is usually served with its surface lightly browned and its flesh moist, often with lemon and greens.
Cook sea bass külbastı by seasoning and lightly oiling the fillets, then placing them on a hot grill or pan. Turn each piece once when it releases easily, and take it off the heat when the flesh is opaque and flakes readily.
Sea bass külbastı is usually made with fillets rather than a whole fish, so it cooks faster and is easier to serve without dealing with the backbone. Whole grilled sea bass has a different presentation and often needs more careful portioning at the table.
Yes, sea bass külbastı works well in a frying pan, especially when grilling outdoors is not practical. Heat the pan first and use a little oil; a wide spatula makes it easier to lift and turn the delicate fillets intact.
Sea bass külbastı needs only simple seasoning such as salt, pepper, and a little olive oil. Herbs like thyme can complement it, while lemon is best squeezed over the fish just before serving rather than left on it for a long marinade.
To stop sea bass külbastı sticking, clean and preheat the grill well, then lightly oil the fish. Let the fillet cook undisturbed until it releases naturally before turning it; forcing it loose can tear the flesh or leave the skin behind.
Keep sea bass külbastı moist by cooking it over steady heat and removing it as soon as the flesh turns opaque and flakes. Thin fillets cook quickly, so avoid repeatedly turning them or leaving them on the grill after they are done.
Serve sea bass külbastı with lemon, a crisp salad, or grilled vegetables. Rice, potatoes, or crusty bread also make a satisfying side, while fresh greens keep the plate bright without overwhelming the mild flavor of the fish.
Yes, cooked sea bass külbastı can be frozen in an airtight container, though its texture may be softer after thawing. Cool and store it promptly, thaw it in the refrigerator, and reheat gently to avoid drying the fish out.
Yes, sea bass külbastı can be a nourishing fish main when grilled with modest added oil. Sea bass provides protein and omega-3 fats; serving it with vegetables makes for a balanced meal without needing a heavy sauce.
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Nutrition data compiled from USDA FoodData Central and scientific sources.