A FAVORITE FISH in some of the finest dining rooms in the country, fresh black sea bass has great flavor and texture. Its tender, mouthwatering fillets fit formal occasions, as well as the backyard grill.
Unlike striped bass, which winters in rivers and estuaries, black sea bass purely swim in the ocean. Commonly found from Massachusetts to Florida, the greatest populations are caught off Mid-Atlantic States’ coasts. Often discovered near undersea structures, black sea bass seek shelter near reefs and offshore caverns. The back of the fish is gray, dark brown or black, while the belly is lighter in color. Pale streaks run along the dorsal fin and its sides. Larger fish grow to five pounds, but the average size is 1.5 to 3 pounds, and rarely exceeding 12-18 inches in length. Most black sea bass are hermaphroditic, beginning life as females, and then transforming into males by the time they reach three years of age.
Our bass is sourced primarily from the Virginia-North Carolina region. The primary harvest methods include otter trawls and fish pots, but hook and line fishing is prevalent as well, as the black sea bass is a popular target for recreational fishermen. All will agree that this fish is well suited for both casual and fine dining, as the moist, sweet white fillet is suited for many types of preparations, including baking and pan-frying. The skin is also delicious, especially when fried to crispy perfection.
Harvest Region: Mid-Atlantic
Seasonality: Year Round
Yield (Fillet Percentage): 50%
Flavor Profile: Sweet, mild, fresh
Texture Profile: Moist, buttery