What is it?

Sea Bass is a popular variety of lean fish that takes well to virtually any cooking method. Black Sea Bass is sweet and meaty.

How to choose:

When shopping for fish, freshness is key. Try to buy fish on the day you plan to cook it, and seek out the freshest fish your market has to offer. Don’t be shy about asking to examine the fish closely. Here’s what to look for:

• Eyes Clear, not gray, cloudy, or sunken
• Flesh Firm to the touch and moist (not mushy or slimy)
• Gills Vibrant and bright red
• Aroma C lean and briny, like the sea (not fishy)

 

How to prep:

Once you’ve selected a fish, ask the fishmonger to gut and scale it for you.

How to store:

Rrinse the fish well inside and out. Pat it thoroughly dry, wrap it in paper towels, and store it in a plastic bag in the coldest part of the refrigerator. If you need to store it overnight, set the fish in its plastic bag on a bed of ice in the refrigerator.

Recipes

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  Recipe

  Braised Black Sea Bass

  A quick braise adds flavor to fish while keeping it tender and moist. Sweet bell peppers, onion, garlic, and tomatoes help make a brothy sauce that’s so good you’ll want…

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  Moveable Feast

  Grilled Black Bass with Celery Salsa Verde

  Chef Taibe uses a knife to create a few shallow slash marks on each side of the fish, which allows the heat to enter and the fish to cook evenly.…

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  Recipe

  Tangy Fish Tagine with Preserved Lemons, Olives, and Vegetables

  Moroccan cooks traditionally build savory fish tagines like this one on a base of fresh vegetables. Because the vegetables take longer to cook than the fish, take a cue from…

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  Recipe

  Classic Bouillabaisse

  This hearty fish stew is a treasure from the South of France. It takes an afternoon to make, but it's a showstopping all-in-one meal that's absolutely worth the effort.