| Size: |
Approximately 10lbs. |
| Features: |
Fresh, Wild, Skin On |
| Season: |
June-September |
| Origin: |
Baha California |
California White Sea Bass (aka corbina, king croaker, sea trout) is not actually a bass at all, but a type of drum. Drums have significantly firmer flesh than sea bass, and white sea bass is no exception, with firm meaty flesh (almost sturgeon like). Despite this robust texture, it is also flaky and moderately lean, a combination that lends itself to grilling as well as it does ceviche.
White Sea Bass is currently classified as a very sustainable ("best choice") variety of fish, because its population has bounced back strong after tight fishing regulations were put in place following the 1970s.
Because California White Sea Bass are very large fish, their fillets are sold as portions rather than whole.
Storage: Store seabass in the coldest part of your refrigerator.
Shelf Life: 5-7 days.
White Sea Bass is a very versatile fish that can be steamed, smoked, baked, grilled, sautéed, pan fried, pan seared (how to pan sear fish) or even cornmeal breaded and deep fried.
The most important consideration when preparing California white sea bass is to watch it closely, because it is so lean, if it begins to overcook it can become dry quickly.
This fish pairs well with Asian flavors like ginger, cilantro, scallions, sake, rice wine vinegar, soy sauce, and sesame oil. For Western-style dishes, use flavors like tarragon, paprika, white wine, tomatoes, and bacon.
How to Remove Fish Skin (if desired)
Fish Fillet Recipes & Techniques
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