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SEA BASS
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Sea bass are the largest family of fish in the world. In our nation’s early years, sea bass fishing was a popular and adventuresome sport; it is recorded that George Washington chartered a boat to go out after black sea bass. Sea bass are valued for their firm, white flesh.  VarietiesMany different fish, not all related, are sold under the name of bass. Black sea bass, with its lean, firm flesh, is popular in Chinese cooking, steamed or deep-fried. Red and black groupers, the two most common kinds, are caught in temperate waters and appear in the cuisine of many Spanish-speaking countries. Most white sea bass on the market comes from Mexico. Although it is classified as in the drum family, white sea bass has firm white flesh like most members of the sea bass family. Hawaiian sea bass, called Hapu’upu’u, has dense meaty flesh. Chilean sea bass, not actually a member of the sea bass family, has large, pointed teeth and richer, softer flesh than sea bass. The Gulf coney grouper, or baquetta, lives along the West Coast of Central America and has dense, meaty flesh. AvailabilityWith so many sea bass and grouper varieties, one or more kinds are available fresh most any time of the year. Sea bass are available whole or as skinless fillets. Preparation, uses, and tipsThe secret to successful sea bass cookery is to not overcook it. Whichever of the following cooking methods you choose, your sea bass will be cooked when its flesh becomes opaque yet is still moist on the inside. Most sea bass and groupers should be cooked as skinless fillets, steaks, or chunks, as the skin is tough and strong tasting. Baking Place sea bass in a greased baking dish and place on a baking sheet. Chilean sea bass do well brushed with melted butter or oil and seasoned with salt and pepper. Other sea bass are good baked covered with a creamy sauce. Bake in a preheated 450°F (230°C) oven until done, about 10 minutes per inch (about 2.5cm) of thickness. Grilling Place fillets or steaks directly on a greased grill, 4 to 6 inches (10 to 15cm) above prepared coals or fire. Cut Hawaiian sea bass and baquetta into 1-inch (about 2.5cm) squares and skewer for kebabs. Baste with butter, oil, or marinade. Cook until opaque and moist on the inside, 6 to 8 minutes. Broiling Place seasoned and/or marinated sea bass on a well-greased broiler pan. Dredge Chilean sea bass in flour, cornmeal, or crumbs. Broil under preheated broiler about 4 to 5 inches (about 10 to 12.5cm) from heat. Cook until opaque and moist on the inside, 6 to 10 minutes. Pan frying Fry sea bass in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes. Stir-frying Cut sea bass steaks or fillets into bite-sized pieces. Coat with cornstarch, and stir-fry gently and briefly in hot oil before adding to your favorite stir-fried vegetables. Deep frying Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (about 3.8cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Cut any type sea bass, with the exception of Chilean sea bass (a fatty fish, better cooked with dry heat), into similar-sized pieces, 1 1/4 to 1 1/2 inches (about 3.2 to 3.8cm) thick. Dip in batter, drain, then slip fish into hot oil. Cook until brown, 2 to 3 minutes. Poaching Bring poaching liquid, consisting of water, broth, and herbs and spices, to a simmer. Slip sea bass in, then cover pan and keep liquid at a simmer for about 8 minutes per inch (about 2.5cm) of thickness. Steaming Place sea bass on a greased perforated rack over 1 to 2 inches about (2.5 to 5cm) of rapidly boiling water. Cover with a tight-fitting lid and keep water at a constant boil through cooking time, 8 to 10 minutes per inch (about 2.5cm) thickness of fish. Nutritional HighlightsSea bass, 1 fillet (3.5 oz.) (99g) (cooked, dry
heat) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. When cooked (dry heat), sea bass provides 0.762 grams of omega-3 fatty acids, derived from EPA (0.206g) and DHA (0.556g), per 100 grams of sea bass. Health benefits and concernsHealth benefits and
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