Wild Sea Bass
Our Wild Bass is generally line caught from East Coast boats out of Lowestoft, Southwold, and Essex harbours. When in season, the fish is absolutely fantastic eating. Its easy to cook and easy to enjoy. We offer the fish in large sizes either as whole (gutted) fish or as prime Fillets.
Our Sea Bass is delivered daily and cut to order as required.
It is available either as Whole (Gutted) or Oven Ready (no Head or Tail) or as pre-cut Fillets whichever you prefer. We offer two sizes of fillet 110 to 140g and 140 to 170g our Scaled and Gutted fish are between 400 and 600 g
Sea Bass is a wonderful, light textured fish with a delicate and distinctive flavour. We supply fresh Fillet and Whole Fish, you are very welcome to pr-order in which case it can be vacuum packed or tray sealed for longer life. It is available for home or national delivery. Home delivery (Norfolk, Suffolk, Essex) Wednesday, Thursday, Friday. Avaiable from vans or shops Tuesday through Saturday.
- Product Information
Although Wild Bass is generally quite expensive, it a much larger fish and will serve two people easily. The flavour is different from farmed Bass, in as much as it is generally caught after it has migrated across the seas.
The European sea bass (Dicentrarchus labrax) is a large marine fish typically found in coastal seas down to 100 m depth. They typically enter coastal waters and estuaries during the summer and then migrate offshore to deeper water during winter.
Bass have streamlined bodies with a large head and mouth. They have large silver scales and two dorsal fins; the front fin has 8-9 sharp spiny rays. Bass are commonly found at around 50cm in length with the largest recorded 103 cm.
Sea bass are carnivorous, feeding on fish, crustaceans, mollusks, and other invertebrates
- Cooking Guide
Sea Bass is eaten as Sashimi when super fresh but if you are not familiar with preparing and serving raw fish we advise you to cook it in the many number of ways described here, otherwise enjoy it "au naturale". This is generally not a fish that is blended or blitzed even when cooked unless making a fish stock or sauce. The flavour is very soft and subtle and will be lost if mixed with strong tasting ingredients. Bass comes into its own when pan fried or seared in butter. Most people like a crispy skin so cook it in a hot pan or skillet skin side down. When it caramelises the skin will not stick to the pan and it can be basted using a spoon to finish off the cooking. Sea Bass is often microwaved either in a light sauce or in a Microwave steamer bag. Usually a good idea to remove the skin either before cooking or before eating. Grilled Sea Bass is again a great way to cook this fish. If you like crispy skin then grill it skin side up first. You can always use tin foil to make it easier to turn the fish over to finish it off. A high heat for a short time is pretty good. Many recipes suggest baking Sea Bass and this is a superb method of cooking. Make sure you cook in a hot oven around 200 degrees C (Gas 6) Quite often you can pre-cook potatoes, tomatoes and vegetables then add whole Bass for the last 35 or 40 minutes The Sea Bass is delicate so this method does not bring much to the party, but you may find the odd recipe that calls for it, but I suspect it will be an odd recipe. Steamed Sea Bass is a very popular method of cooking the fish, make sure that its steamed covered so the juices remain in the cooking process, IT wont take long. We will supply Sea Bass completely fresh, loose wrapped on the vans, or you can order it Vacuum sealed which will give it longer life and make it easier and less smelly to store. Keep it chilled or freeze it it will be fine for a few days fresh, but use your nose and your brains for best results.
- Nutrition Data
Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Cholesterol Sodium Potassium Carbohydrates Net carbs Sugar Fiber Protein
- Recipe Ideas
Steamed Sea Bass (BBC)
- STEP 1
Heat oven to 180C/160C fan/gas 4. Put half the ginger in the cavity of the fish, then lay it on foil. Pull the sides of the foil up around the fish to create a foil bowl, then add 1 tbsp water (this will steam the fish), seal and cook in the oven for 15-20 mins or a large bamboo steamer until the fish is flaking apart.
- STEP 2
Transfer to a serving platter, leaving the juices in the foil. Heat the soy sauces, oil and palm sugar in a saucepan with 1 tbsp water until boiling and bubbling. Top the fish with the spring onion, chilli, most of the coriander and the rest of the ginger. Pour the hot liquid over the fish to ‘cook’ the aromatics on top. Scatter over any leftover coriander stalks to serve.
- STEP 1