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Sea Bass

The black sea bass (Centropristis striata) is an exclusively marine fish, also known as sea bass and blackfish.

It inhabits the coasts from Maine to NE Florida and the eastern Gulf of Mexico. They are most abundant off the waters of New York. They can be found in inshore waters (bays and sounds) and offshore in waters up to a depth of 130 m. They spend most of their time close to the sea floor and are often congregated around bottom formations such as rocks, man-made reefs, wrecks, jetties, piers, and bridge pilings.

Black sea bass, as their name indicates, are usually black. But like many other types fish, they have the ability to adjust their color to blend in with the bottom. Their colors may take on a gray, brown, black or even a deep indigo hue. The sides of their body may have dark vertical bands. But most distinctive is their skin, when seen up close resembles a fishnet pattern, because of the dark color that appears in the margin of their scales contrasted with the lighter color underneath the scales.

The average sea bass weighs about 1½ lb (680 g). The world record bass is 9 lb 8 oz (4,309 g), but any sea bass above 5 lb (2.3 kg) is considered a large fish. As a sea bass matures, there are slight variations in their proportions. The smallest sea bass are often nicknamed “pin” bass. Larger fish are nicknamed “humpback” bass because as they grow larger they tend to bulk out just behind the head.

Black sea bass feed on crab, bluecrab, juvenile lobster, shrimp, mollusks, small fish, herring, menhaden and squid.

In contrast to the Striped bass Morone saxatilis, it is strictly confined to salt water.

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Sea Bass".

Additional information:

a.k.a: Black sea bass, white sea bass, giant sea bass, blackfish, rock bass

(Note: Sea Bass is not a particular fish but a general term to denote any of various saltwater fish that are not necessarily of the bass family.)

Waters:Saltwaters worldwide. Black sea bass inhabit Atlantic coastal waters; in the U.S., it is harvested off Cape Cod and as far south as Florida.

Description (in water): Sea bass are thin, dark gray or brown saltwater fish, distinguished by a sharp, bladelike upper (dorsal) fin that's usually removed by fishmongers. Giant sea bass, a Pacific coast fish, can weigh up to half a ton or more. The black sea bass of the North Atlantic is relatively smaller and a popular fish to purchase and cook whole.

Description (in market): Generally, sea bass have tender white flesh that is firm in texture, low to moderate in fat content, and mild in flavor.

Sold as: Whole (smaller specimens, usually about 1 to 3 lbs.), steaks, fillets

Best cooking: Sea bass is excellent grilled, broiled, roasted, pan-fried, or steamed. Smaller specimens are particularly delicious marinated and roasted whole; try not to move the fish while roasting so as to keep the skin intact. The skin of the sea bass is edible and considered delicious.

Buying tips: Whole fish should look alive and be displayed over ice. Check for red gills; smell for seawater freshness. If the spiny upper (doral) fin has not already been removed, ask your fishmonger to cut it off (it can be dangerously sharp). When purchasing fillets or steaks, avoid those that are skinned and precut; it is difficult to be sure whether these are true sea bass.

Substitutes: Cod, grouper, haddock, ocean perch, red snapper, striped bass, tilefish

Notes: The many varieties of freshwater bass include largemouth, redeye, rock, shoal, smallmouth, and spotted. These densely populate North American lakes, rivers, and streams and make for excellent sport fishing, yet it is unlikely that you will find them in fish markets or on restaurant menus.

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