These large slow-growing fish are harvested from the deep, pristine waters of the South Pacific, Atlantic and Indic Oceans. A concerned effort to manage the fisheries has resulted in sensible quotas and control of the resources that we strongly support. These flavorful fish have a succulent, white flesh, bringing forth a mild yet delicious flavor. Try an Asian recipe with black beans and garlic sauce or a teriyaki marinade or you may just want to savor Seabass in its delicious simplicity, grilled, poached or gently sautéed.
Forms: portions, fillets, Head-less gutted.