Baja, Mexico

CA White Sea Bass Fillet - 2ea 6oz portions

Name: CA White Sea Bass Fillet - 2ea 6oz portions
Brand: Baja, Mexico
SKU: FIN3197
Price: 20.95 USD
Availability: InStock
Rating: 4.9 (16 reviews)

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$20.95 $23.95

Discount automatically applied at checkout. Sale ends when we run out of this batch. Orders must total $100+ in SF and $150+ in the Bay Area after discount is applied to qualify for free local delivery.

Lean, firm, and clean-flavored. Locally-caught!

White sea bass holds up well on the grill, in the oven or pan seared. Large flakes, low fat, easy to work with. Wild-caught from Baja.

ORDER INFO:

2 fillet portions that weight 6oz each per order. Skin on. Arrives fresh.

SEAFOOD WATCH RATING:

After declines in the white seabass population from the 1960-1990s, the stocks are now recovering and under stringent monitoring by the White Seabass Fisheries Management Plan. According to the Monterey Bay Aquarium Seafood Watch, white seabass is now harvested sustainably and is considered a "Good Alternative" green choice.

A great-tasting, mild fish. Be careful not to overcook as it’s subtle taste css add n easily be cooked out of it. We seared this one in a hot, stick free pan for exactly two minutes on a side. It came out crispy and juicy on the inside. The veggi nest was cooked in the uncleaned pan after the fish was put to the side. Beans, spinach, olives, chicken stock, olive oil cooked for three minutes after garlic was browned. The mild mixture did not overwhelm the taste of the sea-bass.

Taly J.

I prepared this for guests using a recipe for Chilean sea bass (with butter, wine & capers) and everyone loved it. Thanks!

Mitchell M.

Delicious raw or cooked. Sashimi or pan seared, take your pick

Harold S.

Bought it last week, liked it enough to buy it again!

Todd S.

Beautiful flavors pan roasted-

Harold S.

Excellent seafood, excellent customer service! What more could you ask for. Jeffrey has been most accomodating!

Steve L.

Thank you Capt. Phat Vo. The white sea bass was delicious. Sautéed in olive oil with preserved lemon and capers the fish was flavorful, tender and oh. so fresh. What a treat.

Mary C.

Love this seabass. I used the "reverse sear" method: first baked it at low temp in the toaster oven, and then seared the two sides in a hot pan. Excellent way to cook this fish without using too much oil.

Mary C.

The seabass is very tasty. The flesh is firm and the skin is crispy when pan-fried. However, be careful that it can dry out quickly if cooked for too long.