Seabass Whole 1.5-1.8 kg

One whole wild sea bass, line-caught off the coast of Newhaven, weighing 1.5–1.8kg. Gutted, with scales still on (the cleanest method of cooking sea bass involves the scales protecting the flesh during a high-heat cook before they’re lifted off with the skin at the table). Sea bass is the Mediterranean’s most celebrated table fish, with a moderately firm, moist, sweet-salty flesh and silvery-blue skin. A genuine centrepiece for a special meal — serving 4–6 generously.

Pack details

• Weight: 1.5–1.8kg 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 slowly in the fridge for 18–24 hours before cooking

How to cook whole sea bass

Cooking sea bass whole — rather than filleting first — preserves moisture and adds depth. Stuff the cavity with lemon and herbs before any of these methods.

• Oven (Mediterranean style): stuff with lemon slices, garlic and fresh herbs (oregano, parsley, thyme), drizzle with olive oil, roast at 200°C for 25–30 minutes.
• Salt-baked: bury in 2kg of egg-white-bound rock salt, bake 200°C for 30–35 minutes — the salt crust holds in moisture and seasons the fish through the skin.
• BBQ: grill on a flat plate for 8–10 minutes per side over medium heat.
• Steamed (Asian style): 18–22 minutes over a wok of simmering water with ginger, spring onion and soy.

Pair with a Riesling, an Albariño, or a chilled Greek Assyrtiko for the salt-baked version.

Sourcing and delivery

Wild line-caught sea bass from the English Channel off Newhaven — line-caught for selectivity and lower bycatch. Dispatched frozen from our UK warehouse in insulated packaging.