A term used to describe any of various saltwater fish, most of which aren't members of the bass family. Black sea bass is a true bass (as is striped bass), but white sea bass, which is generally marketed simply as "sea bass," is actually a member of the drum family. The giant sea bass is related to the grouper family and can weigh as much as 550 pounds. It's sometimes mistakenly called both black sea bass and jewfish. Sea bass can be found whole and in steaks or fillets. In general, the flesh is lean to moderately fat and is suitable for almost any method of cooking including baking, broiling, poaching and sautéing. See also 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
- Pan Roasted Black Sea Bass with Cauliflower-Almond Sauce
- Sea Bass with Cranberry Pineapple Pepper Relish
- Sea Bass with Ginger Lemon Pesto and Jicama Salsa
- Chilean Sea Bass and Oolong Tea Roulade
- Chilean Sea Bass with Light Soy and Chive Sauce
Related Content From Cooking Channel
- Sea Bass
- Grilled Sea Bass with Thai Chili Sauce
- Chilean Sea Bass*
- Steamed Sea Bass in Hot Beer and Ginger Lime sauce
- Broiled Black Sea Bass with Enchilada Sauce, Mexican Rice and Refried Beans