Black Sea Bass

Mild and savory with a delicate flake, black sea bass is a flexible fish that can star in any number of dishes — try it grilled and topped with salsa verde; steamed with ginger and scallions, or served as crudo or sashimi.   

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wild-caught, rod and reel or pots. US domestic fisheries are highly regulated for the sustainability of wild fish populations. Rod and reel-caught black sea bass get a Good Alternative ranking from Seafood Watch.

Black Sea Bass

This East Coast native makes its way north in the summer, hanging around piers and jetties close to the ocean floor (and eating shellfish, which boosts their flavor). Black Sea Bass is a member of the grouper family. The fish has a mild flavor that works well in many types of dishes, from roasted or braised to crudo. 

Sold in1 lb packs ofskin-on fillet (approximately 3-4 fillets), individually vacuum-packed and super-frozen.

Origin: USA (wild)

If you want to try cooking a whole black sea bass, you can find that here.

Mild and savory with a delicate flake, black sea bass is a flexible fish that can star in any number of dishes — try it grilled and topped with salsa verde; steamed with ginger and scallions, or served as crudo or sashimi.   

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Wild-caught, rod and reel or pots. US domestic fisheries are highly regulated for the sustainability of wild fish populations. Rod and reel-caught black sea bass get a Good Alternative ranking from Seafood Watch.

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