Quality Catch
Responsibly Sourced
Easy to Cook
Average cooking time: 5 mins.
Instructions: To pan-fry, start by seasoning your fillets with salt and pepper. Set your pan over medium-high heat with olive oil. Place the fillet skin-side down. Press down to prevent the skin from curling. In the final minute, flip over to finish off.
Tip: For extra crispy sea bass skin, be sure to dry it first with kitchen paper and season well with salt before cooking. And always ensure the oil is at a high temperature.
Whole Sea Bass
Hear from our customers
We ordered the Sea Bass and was first class. All the produce was really fresh, well packed, instructions were easy to follow and really generous portions.
-Linda
Tonight I had sea bass & it was delicious!! I have already recommended this to friends & will definitely be ordering again.
- Nicola
Whole Sea Bass - farmed
Enough for two people (500g approx)
Sea Bass has a mild, subtle flavour with a buttery, moist and flaky texture. Crisping up the skin also makes for a delicious added texture to your finished dish. Whether grilled, baked, barbequed or pan-seared, sea bass is a versatile and tasty choice. Sea bass particularly pairs well with strong Mediterranean flavours that are offset by its slight sweetness.
"A very attractive fish, it has a beautiful silvery skin, a dense, slightly soft-textured flesh and a very delicate, superior flavour" – Rick
Please note, occasionally products may be unavailable or replaced from a different source due to bad weather conditions, seasonality and current circumstances.
We’re proud to sell the best quality catch and like all live fish markets, pricing can fluctuate day to day depending on what the local fishermen are landing.
We will donate £1 for every online fishmonger order over £50 to Dive Project Cornwall. We want to support their quest to protect the marine environment to save our oceans for future generations.
Average cooking time: 5 mins.
Instructions: To pan-fry, start by seasoning your fillets with salt and pepper. Set your pan over medium-high heat with olive oil. Place the fillet skin-side down. Press down to prevent the skin from curling. In the final minute, flip over to finish off.
Tip: For extra crispy sea bass skin, be sure to dry it first with kitchen paper and season well with salt before cooking. And always ensure the oil is at a high temperature.
