Sea Bass

Sea bass is a broad term covering several species of saltwater fish known for their firm, white, mild-flavoured flesh. The most well-known varieties include European sea bass (branzino), black sea bass, and Chilean sea bass (actually Patagonian toothfish). While the species differ significantly in size and habitat, they share a reputation for clean flavour and a moist, flaky texture.

Sea bass is considered a premium fish in many cuisines. It’s excellent roasted whole, pan-fried with crispy skin, steamed, or grilled. The mild flavour pairs well with Mediterranean ingredients like olive oil, lemon, capers, and fresh herbs, as well as Asian preparations with ginger, soy, and spring onion.

In Australia, the term “sea bass” is sometimes used loosely. Barramundi — Australia’s iconic fish — is technically a type of sea bass (Asian sea bass). When buying fish labelled as sea bass, it’s worth checking the specific species, as flavour, texture, and sustainability credentials vary considerably between them.