Sea Bass is a generic name used for many different fish from various species and most are not even Bass. This page gives general similarities between species, but for more accurate info follow the links below to the specific fish. Some of the more common fish which are called Sea Bass include the following species:
- Black Sea Bass – a true Bass, it inhabits the Atlantic Coast of the US.
- Blue Spotted Sea Bass – is a Grouper.
- Chilean Sea Bass – is Patagonian Toothfish, not a Bass, and inhabits the waters around South America and the Antarctic.
- European Sea Bass – is a Bass found (you guessed it) in European waters, the Mediterranean and Black Seas.
- Giant Sea Bass – actually a Grouper, found on both sides of the Pacific from California to Mexico and around Japan.
- Hapu, Hapu’upu’u (Hawaiian Sea Bass) – is a Grouper found only around the Hawaiian Islands.
- Japan Sea Bass – is actually a Sea Perch found from Japan to the South China Sea.
- Peruvian Sea Bass – is a Sea Perch found near Ecuador and Peru.
- White Sea Bass – is actually a Croaker, not a Bass, and inhabits the Pacific Coast from California to South America.
Sea Bass Flavor Profile
Although the individual flavor profiles of each type of Sea Bass are unique, in general they share the following qualities. They have lean meat which is moderately firm with small to medium white flakes and a delicate flavor.
Typical Cooking Methods
Black Sea Bass, Blue Spotted Sea Bass, California Sea Bass, Chilean Sea Bass, European Sea Bass, Giant Sea Bass, Hapu’upu’u, Japan Sea Bass, Peruvian Sea Bass, White Sea Bass.
Typical Wholesale Products
H&G, Skn/On Fillets, Skn/Off Fillets
It’s best to purchase fish with the skin still on. This will help you verify that the specific species you ordered is what you actually received.
Sea Bass is a generic term used for many different white fleshed fish, some of which are actually a true bass, while others are not. Because of this broad based terminology, they can be found worldwide. Size, yield, and availability depend upon the specific species. Be sure to ask your vendor which species they are selling so you can better determine its characteristics and habitat region.
Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.
Yield Percentage and Recovery
These are just averages for generic fish which are sold as “Sea Bass”. Find the specific species you were sold and go to that culinary profile page for more accurate info.
|Item||To Skin/On Fillets||To Skin/Off Fillets||Notes|
|Whole Head/On ungutted (Round)||37%||33%|
|Whole Head/On gutted||45%||37%|
|Skin/On Fillets||—||89%||If you have yield info on this fish please comment below.|
|Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.|
The info below is from the Monterey Bay Aquarium’s Seafood Watch program’s ratings on various Sea Bass. For additional info on sustainable seafood and options for purchasing sustainable seafood visit FishChoice.
- Black Sea Bass – Good Alternative
- Chilean Sea Bass – Avoid (except for several small fisheries which are MSC certified)
- Striped Bass – Best Choice
- White Sea Bass – Best Choice or Good Alternative depending upon fishing method.
based upon a 6 oz (171 grams) raw edible serving.
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