Sea Bass

Also indexed as: Baquetta, Black Sea Bass, Grouper, Hapu’upu’u, White Sea Bass

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Sea bass are valued for their firm, white flesh.

Sea bass are the largest family of fish in the world. In our nation’s early years, sea bass fishing was a popular and adventuresome sport; it is recorded that George Washington chartered a boat to go out after black sea bass. Sea bass are valued for their firm, white flesh.

Varieties

Many different fish, not all related, are sold under the name of bass. Black sea bass, with its lean, firm flesh, is popular in Chinese cooking, steamed or deep-fried. Red and black groupers, the two most common kinds, are caught in temperate waters and appear in the cuisine of many Spanish-speaking countries. Most white sea bass on the market comes from Mexico. Although it is classified as in the drum family, white sea bass has firm white flesh like most members of the sea bass family. Hawaiian sea bass, called Hapu’upu’u, has dense meaty flesh. Chilean sea bass, not actually a member of the sea bass family, has large, pointed teeth and richer, softer flesh than sea bass. The Gulf coney grouper, or baquetta, lives along the West Coast of Central America and has dense, meaty flesh.

Buying and storing tips

Quality sea bass is easy to recognise. Fresh sea bass never smells fishy; it smells fresh like the ocean. The eyes should appear bright and clear, almost alive. The gills should be clean, and the skin moist and with tightly adhering, shiny scales. Fresh sea bass flesh will give slightly when you press it with a finger, then spring back into shape. When choosing sea bass steaks or fillets, whether they’re fresh or previously frozen, look for moist, translucent (never dried out) flesh. Keep sea bass cool on the trip from the market to your house. Never let it stay unrefrigerated for long.

To store sea bass, remove packaging, rinse fish under cold water, and pat dry with paper towels. Fish deteriorates when it sits in its own juices, so place it on a cake rack in a shallow pan filled with crushed ice. Cover with cling wrap or foil and set in the coldest part of the refrigerator. Sea bass will store well this way for up to two days.

When well-wrapped, sea bass can be frozen for up to two months in a refrigerator freezer compartment and three to four months in a deep-freeze. Use lined freezer paper, and wrap fish tightly from head to tail with at least two layers of paper. To thaw slowly, unwrap, place fish in pan, cover, and leave for 24 hours in the refrigerator. To thaw more quickly, place the whole fish (in a waterproof plastic bag) in a sink with cool running water, allowing about 1/2 hour per pound (454g). For fastest thawing, use the defrost cycle of your microwave, allowing 2 to 5 minutes per pound (454g), with equal standing time in between zaps.

Availability

With so many sea bass and grouper varieties, one or more kinds are available fresh most any time of the year. Sea bass are available whole or as skinless fillets.

Preparation, uses, and tips

The secret to successful sea bass cookery is to not overcook it. Whichever of the following cooking methods you choose, your sea bass will be cooked when its flesh becomes opaque yet is still moist on the inside. Most sea bass and groupers should be cooked as skinless fillets, steaks, or chunks, as the skin is tough and strong tasting.

Baking

Place sea bass in a greased baking dish and place on a baking sheet. Chilean sea bass do well brushed with melted butter or oil and seasoned with salt and pepper. Other sea bass are good baked covered with a creamy sauce. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes per inch (about 2.5cm) of thickness.

Grilling

Place fillets or steaks directly on a greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Cut Hawaiian sea bass and baquetta into 1-inch (about 2.5cm) squares and skewer for kebabs. Baste with butter, oil, or marinade. Cook until opaque and moist on the inside, 6 to 8 minutes.

Broiling

Place seasoned and/or marinated sea bass on a well-greased broiler pan. Dredge Chilean sea bass in flour, cornmeal, or crumbs. Broil under preheated broiler about 4 to 5 inches (about 10 to 12.5cm) from heat. Cook until opaque and moist on the inside, 6 to 10 minutes.

Pan frying

Fry sea bass in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.

Stir-frying

Cut sea bass steaks or fillets into bite-sized pieces. Coat with cornstarch, and stir-fry gently and briefly in hot oil before adding to your favourite stir-fried vegetables.

Deep frying

Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Cut any type sea bass, with the exception of Chilean sea bass (a fatty fish, better cooked with dry heat), into similar-sized pieces, 1 1/4 to 1 1/2 inches (about 3.2 to 3.8cm) thick. Dip in batter, drain, then slip fish into hot oil. Cook until brown, 2 to 3 minutes.

Poaching

Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip sea bass in, then cover pan and keep liquid at a simmer for about 8 minutes per inch (about 2.5cm) of thickness.

Steaming

Place sea bass on a greased perforated rack over 1 to 2 inches about (2.5 to 5cm) of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time, 8 to 10 minutes per inch (about 2.5cm) thickness of fish.

Nutritional Highlights

Sea bass, 1 fillet (3.5 oz.) (99g) (cooked, dry heat)
Calories: 125
Protein: 24g
Carbohydrate: 0.0g
Total Fat: 2.6g
Fiber: 0.0g
*Good source of: Magnesium (53.5mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

When cooked (dry heat), sea bass provides 0.762 grams of omega-3 fatty acids, derived from EPA (0.206g) and DHA (0.556g), per 100 grams of sea bass.

Health benefits and concerns

Health benefits and concerns for fish and seafood
Many health benefits and concerns associated with this food are applicable to other fish and seafood. Read about health benefits and concerns for fish and seafood for a full description.