For years I’ve suggested sablefish (which is also known as butterfish or black cod, depending on the region) as a reasonable culinary substitute for Chilean sea bass. It’s also better priced, typically retailing around 16 dollars per pound.

Sea bass, (family Serranidae), any of the numerous fishes of the family Serranidae (order Perciformes), most of which are marine, found in the shallower regions of warm and tropical seas. The family includes about 475 species, many of them well-known food and sport fishes.

Sea Bass is a generic name used for many different fish from various species and most are not even Bass. Chilean Sea Bass – is Patagonian Toothfish, not a Bass, and inhabits the waters around South America and the Antarctic. The Patagonian toothfish is actually a species of cod icefish, or nothothens.

There are many fish around the world with bass in the name, but the fish we’re looking at here is the European sea bass or Dicentratus labrax. Sea bass has an attractive silvery skin with seriously hard scales which need to be removed before cooking.

Fish tastes “fishy” when it hasn’t been handled properly. To avoid “fishy” fish, smell and feel it. It should have a fresh and mild odor. It should be firm to touch and “spring back” into place.

Sea bass contains between 0.1 and 1.2 grams of EPA per 100 grams fish. In comparison salmon is estimated to contain 0.8 grams per 100 grams. So as far as the omega 3 content is concerned cold water wild salmon is a much healthier choice.

The two fish are quite different – sea bream has meaty white flakes while sea bass is much more delicate in texture. Though, it’s fair to say, when it comes down to sea bream vs sea bass, both are packed with flavour. If you like sea bass it’s guaranteed you will also be a fan of sea bream.

Salmon, branzino, sea bass, snapper, flounder, and mackerel skin are all delicious when cooked until crisp.

Sea bass and sea bream are both highly prized. … Most of the bass in supermarkets will be farmed and a pretty poor travesty of the wild fish, lacking both flavour and texture.

The Chilean sea bass is a large fish, averaging about 20 pounds in commercial catch, yielding large, thick fillets. Unless you get a thinner tail-end piece, the fillet can be over 2 inches thick. Fillets are invariably sold already skinned and ready to cook, but may have a few bones. Bass have one main bone.

Yes, you can safely eat sea bass skin. Keeping the skin on when cooking can actually protect the flesh from getting torn or flaking apart. The skin will be most pleasant to eat if it is nice and crispy, it is best to pan-fry it in oil to get this desired crispy texture.

Sea bass; bulgan (Negros); Barramundi (Australia)