Retail & Food Service
Sea Bass has a mild, fresh, somewhat delicate flavor and tender but firm texture. Uncooked flesh should be sparkling white and translucent. Channel Seafoods International offers frozen, Skin On/Boneless portions in excellent condition. Our Sea Bass portions products are individually vacuumed packed (IVP). The seasonality is all year around. It is wild caught, using the gillnetting, purse seining, and trawling methods. There are a variety of cooking methods for Sea Bass portions: baking, broiling, frying, sautéing
FOR SAUTÉING AND BROILING APPLICATIONS:
DO NOT THAW THIS PRODUCT COMPLETELY BEFORE COOKING.
COOK FROM FROZEN OR PARTIALLY FROZEN STATE.
Sea Bass portions can be served with a salad, any vegetables, potatoes, and rice.
Defrost before cooking. To defrost product, keep in refrigerator overnight, or place under cold running water.
Keep product frozen until ready to use. Do not refreeze product.
Recipe: Maple Spice Sea Bass
- 4 sea bass fillets
- 1 tablespoon brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon Worcestershire
- 1 teaspoon liquid smoke (hickory flavored)
- 1/4 teaspoon dried sage (ground)
- 1/2 teaspoon ground ginger
- 1 tablespoon smoked paprika
- 1/4 teaspoon fennel
- 1 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon nutmeg
- Preheat oven to 400 degrees. Line baking sheet with baking paper
- In a small mixing bowl mix together brown sugar, maple syrup, salt, Worcestershire, liquid smoke (hickory flavored), black pepper, sage, ginger, smoked paprika, fennel, thyme, cayenne pepper, and nutmeg.
- Spread seasoning mix onto Sea Bass. Place Sea Bass on a baking sheet, place in oven and bake for 15-20 minutes until fish is fork tender.
- Allow to cool slightly, serve and enjoy