Wild Sea Bass, with a delicate falvour and a firm flesh that flake into delicious chunks is a restaurant favourite and one of our favourites too. Not a budget option but, if you want to impress or treat yourself, the fish of choice.
Eat fresh, preferably on the day we deliver or freeze at home.
Always ensure fish is piping hot and cooked through before serving
Keep refrigerated (store below 5 degrees C), Should be consumed within 4 days of arrival - important always refer to product Use By. Suitable for home freezing at -18°C or below, freeze on day of receipt and consume within 3 months.
Defrost thoroughly in the fridge before cooking and once defrosted do not re-freeze.
Sea Bass (Dicentrarchus labrax) (fish)
Allergy Advice: For allergens see underlined ingredients
Always ensure fish is piping hot and cooked through before serving.
Sea Bass can be pan fried, baked in the oven, grilled or barbecued.
Delicious pan fried - place a glug (just enough to cover the pan) of olive or rape seed oil in a pan over a medium-high heat. Score the skin 3 or 4 times (prevents curling), season with salt and pop in the pan skin side down using a slice or asbestos fingers to prevent it curling up. Fry for about 3 or 4 mins, flip it and cook further until fish is cooked through - about another minute.
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