Bass, Black Sea

Common Name:

Blackfish, rock bass, black bass, bluefish, tallywag

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.

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: