Blackfish, rock bass, black bass, bluefish, tallywag
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.
Live Fresh (most common): Whole, Dressed (head-on), H&G, Fillets Frozen: Whole, Dressed (head-on), H&G, Fille
Dogfish, Grouper, Rockfish
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.
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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