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Buying Guide and Glossary

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Black Sea Bass



Other Names: Sea Bass, Blackfish, rock bass, bluefish, tallywag

Identification & Biology: Black sea bass is a small fish related to the grouper. Varies in color from shades of brown to dark grey

Range & Habitat: Found from Cape Cod to Florida; most abundant from New York to North Carolina.

Market Description: One of the most important commercial bass species, the black sea bass has a firm, moderately fatty flesh with a delicate flavor. Sold whole, in steaks and fillets.

Buying Tips: Black sea bass is often confused with striped bass or blackfish. Black sea bass has a tender texture and delicate flavor. Uncooked flesh should be translucent white, cooked to opaque white with a firm texture. Be careful of sharp, dorsal spines when handling black sea bass.

Typically frozen when demand is low due to its long shelf life

Recommended Preparation: suitable for almost any method of preparation, commonly used whole, as filets with skin on. Very widely used in Chinese cooking.

 

Available in: Spring, Summer, Fall