,%20from%20the%20English%20Channel%20off%20Newhaven./strong%20The%20Mediterranean’s%20favourite%20table%20fish,%20ideally%20sized%20for%20two%20to%20three%20people%20sharing%20a%20centrepiece./pul%20%20listrongPack:/strong%201%20whole%20fish,%201.1–1.4kg,%20gutted/li%20%20listrongCatch:/strong%20wild,%20line-caught%20from%20Newhaven/li%20%20listrongForm:/strong%20head-on,%20gutted,%20scales%20on/li%20%20listrongServes:/strong%202–3%20people/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Seabass-Whole-1.jpg)
One whole wild sea bass, line-caught off the coast of Newhaven in the English Channel, weighing 1.1–1.4kg. Gutted, with scales still on. The slightly smaller of our two whole sea bass options — ideally sized for two to three sharing a centrepiece, or to plate as a generous individual portion if you’re used to flat-fish portions. Moderately firm white flesh, silvery-blue skin, the most celebrated table fish in Mediterranean cookery.
Pack details
- Weight: 1.1–1.4kg per fish
- Quantity: 1 whole fish per pack
- Form: head-on, gutted, scales on
- Catch: wild, line-caught
- Origin: Newhaven, English Channel
- Storage: keep at −18°C; defrost in the fridge for 18–24 hours before cooking
How to cook whole sea bass
- Oven roast: stuff with lemon, garlic and herbs; roast at 200°C for 22–26 minutes (smaller fish, less time).
- Salt-baked: 200°C for 25–30 minutes encased in egg-white-bound rock salt.
- BBQ: grill on a flat plate for 7–9 minutes per side.
- Steamed (Asian style): 16–20 minutes with ginger, spring onion, soy and chilli.
Pair with a Riesling, an Albariño or a Sauvignon Blanc.
Sourcing and delivery
Wild line-caught sea bass from the English Channel off Newhaven. Dispatched frozen from our UK warehouse in insulated packaging.
