Wild Sea Bass, Whole
A whole sea bass with clean white flesh and a low oil content, gutted and gills removed, frozen while the flesh is still firm.
What It Is
European sea bass (Dicentrarchus labrax), whole and uncleaned beyond gutting. Lean white flesh with a mild, slightly sweet taste and a fine flake, which is why it takes to steaming better than oilier fish.
Where It Comes From
Wild caught in coastal Atlantic waters and frozen at peak condition rather than held on ice for a week, so the flesh stays compact instead of going soft.
Specifications
| Species | Dicentrarchus labrax |
| Form | Whole, gutted, gills removed, fins on |
| Net weight | 2 kg, two fish |
| Grade | 700 to 900 g per fish |
| Packaging | Vacuum sealed, frozen whole |
State on Arrival
Frozen hard in a vacuum pack. Skin silver with a clean sheen, no bruising along the flank, gill cavity empty and dry.
Storage and Thawing
- Thaw in the refrigerator for 8 to 10 hours, covered.
- Rinse the cavity, dry the skin, and score the thickest section.
- Do not refreeze once thawed and cook within 24 hours.
- If you only need fillets, cut them while the fish is still slightly firm.
Shelf Life and Delivery
12 months from the production date on the pack. Shipped cold in an insulated liner, 2 to 4 business days. Reject a pack with pink liquid or a soft belly.
How to Cook It
- Steamed 10 to 12 minutes with ginger and spring onion, then a spoon of hot oil and light soy.
- Pan-seared fillets skin side down for 4 minutes, then 1 minute on the flesh side.
- Grilled scored and oiled, 5 minutes a side over medium coals.
- Braised in a light soy and ginger broth for 12 minutes, lid on.
Lean fish dries out fast. Pull it while the flesh at the bone is just opaque and let it rest for two minutes before serving.
Allergen Information
Contains fish. Packed in a facility that also handles shellfish and molluscs.