A true bass, this Atlantic coast fish can be found from Cape Cod to Florida, though it's more abundant from New York to North Carolina. A best-selling fish, it can vary in color from brown to dark gray. It has a firm, moderately fat flesh that has a delicate flavor, due largely to its diet of crabs and shrimp. Black sea bass is sold whole, and in steaks and fillets. It's suitable for almost any method of preparation. See also bass; striped bass; fish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Black Sea Bass Crudo
- Black Sea Bass and Mussels a la Nage
- Crispy Skin Black Sea Bass with Avocado, Tomatillo and Fennel Relish
- Seared Black Sea Bass with Bitter Greens, Fennel, Grapefruit and Feta Salad
- Black Sea Bass with Corn and Jumbo Lump Crab Saute