Pack details
- 2 stone bass (Argyrosomus regius) fillets per pack, 200–300g each
- Skin on, pin-boned, restaurant-grade
- Firm, white, slightly sweet flesh — holds its shape on the plate
- Also sold as meagre or corvina
How to cook
- Pan-fry: pat skin dry, season, fry skin-side down in oil for 4–5 minutes pressing flat, flip for 1–2 minutes
- Oven-bake at 180°C for 12–15 minutes in foil with butter, lemon and thyme
- BBQ: brush with oil, grill skin-side down for 6–7 minutes
- Excellent for ceviche — firm flesh that holds up to citrus
Sourcing and delivery
- Farmed in Mediterranean waters — sustainable alternative to wild sea bass
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
