Sea Bass

Sea bass is a mild, white-fleshed saltwater fish with firm, flaky fillets. Its clean, slightly sweet flavor and moderate fat content suit searing, roasting, grilling, or steaming, and the skin crisps well when scored and dried. Common retail forms include whole scaled fish and skin-on fillets.\n\nMultiple species are sold as sea bass, notably European seabass (branzino) from the Mediterranean and black sea bass from the U.S. Atlantic, with both wild-caught and farmed supply. It features in Mediterranean cuisines where fish is roasted whole and in East Asian kitchens where it is steamed with aromatics.