Black sea bass — a chef-favorite wild whitefish with a clean, buttery flavor and semi-firm texture.

Black sea bass is one of the most sought-after fish in professional kitchens along the Eastern Seaboard. Wild-caught in Atlantic waters, it has a naturally sweet, clean flavor and a texture that holds up beautifully to almost any cooking method — from whole roasting to pan-searing to steaming whole in the Chinese style. Visually striking with deep charcoal skin and bright white flesh.

Clean, mildly sweet, and buttery with a semi-firm texture and fine flake. A step above most white fish in both flavor depth and versatility.

The Chinese whole-fish preparation is exceptional here: score the skin, steam over ginger and scallion for 10–12 minutes, finish with hot sesame oil and soy sauce poured over the top. Or pan-sear skin-side down for 4–5 minutes for a simple, flawless weeknight fish.

Pairs Well With: Ginger & Scallion · Soy & Sesame · Lemon Butter · Miso · Herb Beurre Blanc