Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Sea Bass along with all the Sea Bass containing recipes presented on this site, with 18 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Sea Bass recipes added to this site.

These recipes, all contain Sea Bass as a major wild food ingredient.

Sea Bass. In the main, I am taking sea bass to mean the European Sea Bass, Dicentrarchus labrax, a member of the Moronidae family of fish. It is also known as the Sea Dace, but can be marketed as Mediterranean seabass, bronzini or branzini or simply as Bass in Britain (where there is no other species of bass).

It is characterized by its large scales, silver sides and white belly. Its habitats include estuaries, lagoons, coastal waters and rivers. It is found in the waters in and around Europe, including the eastern Atlantic Ocean (from Norway to Senegal), the Mediterranean Sea and the Black Sea. In the main, it is a night hunter, feeding on small fish, polychaetes, cephalopods and crustaceans.

It is a popular eating fish and is extensively farmed in the Mediterranean. Indeed, European sea bass was one of the first types of fish after salmon to be farmed commercially in Europe. The most important farming countries are Greece, Turkey, Italy, Spain, Croatia and Egypt. The annual production is some 60,000 tonnes and is increasing rapidly.

The terms Sea Bass can also refer to: Chilean sea bass, a marketing term for the Patagonian toothfish, Dissostichus eleginoides; Suzuki (fish), Japanese seabass, Lateolabrax japonicus a fish commonly used in Japanese, Korean, and Chinese cuisines; White seabass, Cynoscion nobilis, found along the Pacific coast of the United States.

The flesh of sea bass is firm and easily boned. It maintains its firmness on poaching, roasting or frying. It is also very good eating, which makes it a popular fish in cooking and it's especially suitable for fish curries and stews.