Black Sea Bass
Fished along the Eastern seaboard from Rhode Island to Virginia, the Black Sea Bass is one of the most versatile fish for preparations – and one of our most popular. Simply one of the best fish to grill or bake whole. Their white flesh is sweet and mild when cooked – and many prefer to leave their skin on because it crisps up nicely in the pan. Also wonderful broiled, poached and steamed. Net. Wild Caught. U.S.
Available as Two Whole Fish, 2-3 Pounds Avg Each., Scaled and Gutted.
Four Fillets, 2-3 Lbs Avg
If you are wondering what the best practices are for the storage of fresh & frozen seafood check out our blog article on the subject by clicking here.
Check out our link below which explains how to prepare & fillet a round fish. This step by step guide has been provided by award-winning food writer, cookbook author, photographer, and cooking teacher James Peterson.