Sea bass are small fish that live in the western Atlantic between Florida and Cape Cod. Unlike other bass, like striped bass and white bass, sea bass is only found in the ocean. Several types of "bass," like Chilean sea bass, are not really bass at all, but fish renamed to enhance marketability.
Also called black sea bass and blackfish, the sea bass is a stout-bodied bottom feeder with grayish-black coloring and a white belly. The flesh is white and somewhat firm with tight, small flakes and a delicate flavor.
They are usually sold as 1-1/2 to 2-pound whole fish, and sometimes sold alive at Asian markets. Look for fish with a deep color, bright eyes and pink (not brown) gills.
Whole sea bass is good steamed or roasted (Try it with Asian seasonings). Fillets can be sautéed or broiled, and they are often baked in parchment paper or foil packets. Both whole fish and fillets are good fried.
Similar fish include snapper, striped bass, cod or grouper.
Sea Bass Recipes
- Whole Sea Bass with Charred Serrano-Basil Vinaigrette
- Sea Bass with Mustard Crust with Garlic-Parmesan Broccoli
- Ginger Sea Bass over Wilted Greens
- Sea Bass with Lemon and Caper Sauce
- Pan-Seared Sea Bass with Olives, Tomatoes and Oregano Brown Rice
- Black Sea Bass and Mussels a la Nage
- Broiled Black Sea Bass with Enchilada Sauce, Mexican Rice and Refried Beans
- Sea Bass alla Fiorentina