Black Sea Bass

4 skin-on fillets - 2-2.5 pounds total 2 whole fish - 5 pounds. Scaled & gutted 2 skin-on portions - 12 ounces total Fished along the Eastern seaboard from Rhode Island to Virginia, the wild black sea bass is one of the most versatile fish, and is simply one of the best fish to grill or bake whole. Back sea bass has white flesh that is sweet and mild when cooked. Many prefer to leave the skin on because it crisps up nicely in the pan. We also recommend broiled, poached, and steamed. Check out our Steamed Whole Bass recipe for additional inspiration. Read our Browne Blog for best caring and storage practices. Moreover, for tips on filleting round fish, follow our expert tutorial. Harvest Region: Mid-Atlantic