Sea Bass

Latin Name: Dicentrarchchus labrax Commercially Farmed: Yes Price Band: Medium Flavour: Medium Texture: Firm Omega-3 Level: TBC
Cooking Method(s): Bake, Deep fry, Grill, Microwave, Poach, Shallow fry, Steam, Stir fry
Sea Bass

Sea Bass

Found wild from the Mediterranean to Norway in spring and summer, sea bass can grow up to 7kg, and are a prize catch, especially when line-caught. Now, thanks to farming in the Mediterranean, this highly rated fish is not only considerably more affordable, but available in plentiful supply all year round. The only significant difference is that farmed bass have a slightly higher fat content.

Whole fish from 300g-600g are ideal for simply gutting, scaling, stuffing with herbs and baking or grilling. Skin-on fillets (two per person from a 400-600g fish, or one from a 800g+ fish) are great for grilling or pan-frying. Large wild fish over 3kg also yield good suprêmes.

Sea bass has a delightful flavour which stands on its own, but also works with stronger flavours, and is particularly popular in Thai cuisine. There is also a variation of the European sea bass called striped American bass, also a farmed freshwater fish, but without the typical earthy freshwater taste.

Sea Bass Recipes

Sea Bass Caviar Beurre Blanc Mussel Spring Rolls 580 270

Here are some of the latest recipes for this particular species of fish.

To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.

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