Sea Bass

[jrtv]

I'm going to a dinner party on Frid and I know we are having seabass which I have never had before, is it full of bones and do you leave the skin and is it like cod ?

[Lonnie]

That all depends how its served, a wonderful tasting fish, nothing like Cod, which I don't like, if it comes whole, then the skeleton will still be in it, as for the skin, a matter of taste, I eat it, my wife doesn't.

[jrtv]

Hi Lonnie, all I know is it's going to be foil baked, I asked about cod because it's the only fish I eat ( chip shop )

[normyc]

JRTV, Sea Bass is a wonderfully tasting fish. If your not sure about it, head to your local fishmonger, buy a small piece, cook it in some foil, with a knob of butter, and a bit of parsely and a grind of S&P, and try it for yourself.!
Its not as frim as cod, but more tasty....
As for the skin, it's personal choice, some like it, some don't. Your choice, I wouldn't be offended if you didn't eat it

[WendyS]

Seabass has a far superiour taste to cod and is more delicate in flavour.. We normally eat it grilled when the skin turns very crispy and it's good to eat.
If it's going to baked in foil the skin will be soft and you will probably prefer to slip your knife under it and edge it away. The fish will probably be baked whole, in which case the skeleton will be intact.
If you edge the skin off you'll be able to remove it to the edge of your plate, along with it the very small bones on the underbelly of the fish. Once you've eaten the flesh on the top side of the fish the skeleton will be visible and you should be able to remove it in one piece. Apart from that there shouldn't be too many other bones to negotiate, apart from the odd stray one.

[nickmo]

Sea Bass is also called Rock Turbot, and in French, Loup de Mer which means 'Wolf of the Sea' . Eats almost exclusively shellfish, and the flavour is of the most delicate seafood / langoustine style. One of the best fish you can have, and hopefully served with no heavy sauce which will mask the flavour.

The flesh 'peels' off the bones really easily as the flesh is a firm / fine texture. The skin is sometimes served as a crisp side dish or topping if you find you are served just the fillet , so eat or leave - up to you.

If in foil, it may be the whole fish served up - head to tail - so just go for the fillet / side and enjoy it all.

[normyc]

How was the Sea Bass?

[jrtv]

Hi normyc, I really enjoyed it, I will get one at the weekend and have a go at cooking it myself, although it was served with the head and tail which I think I'll get rid of before I start.

[normyc]

you're fishmonger will whip them off for you, and fillet it as well if you ask him/her

[normyc]

your fishmonger should whip them off for you, and fillet it if you ask him/her
As for cooking, simple is best, as it's a lovely flavour, i suggest the following:-
Heat a large non-stick frying pan. When hot, add the butter and put the fish fillets skin-side down on the pan. Season with salt and freshly ground black pepper abd cook for 2-3 minutes, or until golden and crisp.
3. Carefully turn the fish fillets a Cook for further 2-3 minutes, or until the fish is cooked through. Remove from pan and leave to rest in a warm place.