Fish & seafood · White fish

Sea bass

Delicate, sweet white fish sold whole or as skin-on fillets; pan-fried crisp, grilled or steamed.

Also called: branzino, levrek, barramundi

A kind of fish

What it is

Sea bass is a catch-all name for several white-fleshed fish, including European sea bass (branzino, levrek) and Asian barramundi. They have silvery skin that crisps well, and fine, sweet, moist flesh. Whole fish of around 400–600 g are often cooked on the bone.

How it’s used

Pan-fried skin-on fillets
Whole fish grilled or baked in salt
Steamed whole with ginger and soy
Ceviche and crudo (sushi-grade)
Thai fried fish with chilli and lime

Characteristics

Taste: Mild, sweet and clean.
Texture: Fine, moist and delicately flaky.
When cooked: Score the skin and press fillets flat in the pan skin-side down until crisp, then turn briefly.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for frying, Suitable for grilling
Common in: Turkish, Greek, Italian, Chinese, Thai, French, Australian, Mediterranean

Storage

Refrigerated. Keep cold and cook within a day or two.

Diet, allergens and safety

Contains Fish.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains fish, a common allergen.
Keep fish very cold (on ice or in the coldest part of the fridge) and cook within a day or two of buying; a strong ammonia or sour smell means it has spoiled. Cook to 63 °C (145 °F), when the flesh turns opaque and flakes.