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 delicate, it’s a delicious fish with beautiful flavor.
TASTING NOTES FROM THE CURATOR
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.
Freshly, line-caught wild bar yields a much richer and better flavor than farmed sea bass. It has a mild, delicate, and sweet taste, with a buttery and firm texture.
PREPARATION AND PAIRINGS
This white fish is very lean, not oily at all, making it perfect for a variety of dishes. It’s a very popular European fish, with its fine-textured flaky meat.
Whether oven-baked, pan-fried, or roasted, you’re guaranteed to get moist, meaty fish full of sweet flavor. Try a simple oven-baked sea bass recipe like this:
- Rub the sea bass with a mixture of olive oil, garlic, salt, and black pepper
- Bake the fish uncovered in an oven at 450˚F for 15 minutes
- Take it out and sprinkle some parsley, and bake for 5 minutes more
- Serve on a separate plate, and drizzle with the remaining pan juices. Garnish with lemon slices
TWO OF THE SAME
There are two populations of European sea bass in the wild. One can be found in the Atlantic Ocean, and the other in the Mediterranean Sea. The Almeria-Oran oceanographic front, a narrow distance, is the only thing that separates 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.
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 flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.