Line Caught Sea Bass | ūü¶ÜThe Bow Tie Duck Manila

Fresh Air-flown Line Caught Sea Bass

Popular in every form

This sea bass is line-caught, and flown in fresh straight from France. Mild and del¬≠i¬≠cate, it‚Äôs a deli¬≠cious fish with beau¬≠ti¬≠ful flavor.


Also called Bar, this sea bass can be found swim­ming in the Atlantic Ocean, although it also occa­sion­al­ly finds its way to fresh and brack­ish waters.

Fresh¬≠ly, line-caught wild bar yields a much rich¬≠er and bet¬≠ter fla¬≠vor than farmed sea bass. It has a mild, del¬≠i¬≠cate, and sweet taste, with a but¬≠tery and firm texture.


This white fish is very lean, not oily at all, mak¬≠ing it per¬≠fect for a vari¬≠ety of dish¬≠es. It‚Äôs a very pop¬≠u¬≠lar Euro¬≠pean fish, with its fine-tex¬≠tured flaky meat.

Whether oven-baked, pan-fried, or roast¬≠ed, you‚Äôre guar¬≠an¬≠teed to get moist, meaty fish full of sweet fla¬≠vor. Try a sim¬≠ple oven-baked sea bass recipe like this:

  • Rub the sea bass with a mix¬≠ture of olive oil, gar¬≠lic, salt, and black pepper
  • Bake the fish uncov¬≠ered in an oven at 450ňöF for 15 minutes
  • Take it out and sprin¬≠kle some pars¬≠ley, and bake for 5 min¬≠utes more
  • Serve on a sep¬≠a¬≠rate plate, and driz¬≠zle with the remain¬≠ing pan juices. Gar¬≠nish with lemon slices


There are two pop¬≠u¬≠la¬≠tions of Euro¬≠pean sea bass in the wild. One can be found in the Atlantic Ocean, and the oth¬≠er in the Mediter¬≠ranean Sea. The Alme¬≠ria-Oran oceano¬≠graph¬≠ic front, a nar¬≠row dis¬≠tance, is the only thing that sep¬≠a¬≠rates them.

Sci­en­tists have been very con­fused by this sep­a­ra­tion, because the pop­u­la­tions are genet­i­cal­ly dis­tinct from each oth­er, despite being found near­ly geo­graph­i­cal­ly side by side. There is no dis­cern­able rea­son for the genet­ic difference.

They are the same fish, but also dif­fer­ent fish. Sci­en­tif­i­cal­ly, it can be con­fus­ing. But what we do know is that they are both extreme­ly delicious.

Storage Instructions

Fresh fish will arrive to you in des­ig­nat­ed sty­ro box­es with shaved ice. Kind­ly store in your fridge as soon as received.

For the best fla¬≠vor and qual¬≠i¬≠ty, fish should be pre¬≠pared for eat¬≠ing the same day it is brought home, but it can be stored for two to three days in a refrig¬≠er¬≠a¬≠tor at a cool 4¬įC. You can store fish fil¬≠lets in air¬≠tight bags in the freez¬≠er for up to a month. Cooked left¬≠overs should be cooled and refrig¬≠er¬≠at¬≠ed as soon as pos¬≠si¬≠ble and con¬≠sumed with¬≠in three days.

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