Chef at 09:21, 1 April 2014

2014-04-01T09:21:46Z

New page

{{#seo:
|title=Sea bass: Cooking Wiki
|titlemode=replace
|keywords=#seabass #chinesestylebakedseabass #seabasswithgrapefruitsalsa
|hashtagrev=12032020
|description=Although bass can refer to many species and varieties of fish, both saltwater and freshwater, the fish in your local supermarket is
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[[Image:Wild sea bass borough market.jpg|300px|thumb|right|Wild sea bass at Borough Market]]
[[Image:Sea bass.jpg|300px|thumb|right|Sea bass fillets]]
Although '''bass''' can refer to many species and varieties of fish, both saltwater and freshwater, the fish in your local supermarket is probably European sea bass.

Sea bass makes excellent eating, with its milky white flesh and subtle flavour, it's is a real delicacy. It can be a relatively expensive fish.

It's delicious grilled simply or steamed. Don't overcook it. When you press the skin, you should just be able to feel the moist flakes of fish sliding apart.

It takes quite strong flavours well so is suited to Asian style cooking as with [[Sea bass with grapefruit salsa]] and [[Chinese style baked sea bass]].
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April, May, June, July, August, September, October, November & December.

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[[Category:Ingredients]]
[[Category:Fish and seafood|Bass]]

<code 'hashtagrev:12032020'>[[Special:Search/seabass|#seabass]] [[Special:Search/chinesestylebakedseabass|#chinesestylebakedseabass]] [[Special:Search/seabasswithgrapefruitsalsa|#seabasswithgrapefruitsalsa]]
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Sea bass - Revision history

Chef at 09:21, 1 April 2014