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Bass, Black Sea
Bass, Black Sea
Scientific Name:
Centropristis striata
Common Name:
Blackfish, rock bass, black bass, bluefish, tallywag
Flavor:
Mild
Texture:
Firm
Product Information:
Black sea bass has a mild, fresh, somewhat delicate flavor and a tender but firm texture. Uncooked flesh should be sparkling white and translucent, not opaque. The firm, lean meat cooks up snow white. Be careful handling whole fish; a jab from the dorsal-fin spines can be very painful.These fish are notably hardy and hold up well as a live product. They also offer excellent shelf life fresh. It is typically frozen only when demand is low or the market is glutted.
Product Forms:
Live Fresh (most common): Whole, Dressed (head-on), H&G, Fillets Frozen: Whole, Dressed (head-on), H&G, Fille
Substitutions:
Dogfish, Grouper, Rockfish
Cooking Tips:
One of the best small fish to bake or grill whole, due to its relatively simple bone structure, black sea bass is frequently used in Chinese cooking. Try it with a ginger-and-soy-sauce dip. The flesh holds together well and can be used in chowders and soups. The skin is very attractive, so don’t hesitate to display it when serving.
Cooking Methods:
Bake
Broil
Grill
Poach
Saute'
Steam
Global Supply:
United States
Amount Per Serving - Serving Size 100 g/3.5oz
Calories
97
Fat Calories
18
Total Fat
2.0 g
Saturated Fat
0.5 g
Cholesterol
41 mg
Sodium
68 mg
Protein
18.4 g
Omega-3
0.7 g
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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