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In the wild they are found from the Mediterranean up as far as the English Channel and Southerly parts of the North Sea in spring and summer. They grow up to 7kg, and are a prize catch, especially when line-caught. Now, thanks to farming in the Mediterranean (and Wales!), this highly rated fish is not only considerably more affordable, but available in plentiful supply all year round. The only difference is that farmed Bass have a slightly higher fat content. Fish from 300g to 600g are ideal for simply gutting, scaling, stuffing with herbs and baking or grilling. Skin-on fillets (two per person from a 400-600g fish, or one from a 800g+ fish) are great for grilling or pan-frying. Large wild fish over 3kg also yield good suprmes. Sea Bass has a delightful flavour which stands on its own, but also works with stronger flavours, and is particularly popular in Thai cuisine. There is also a variation of the European Sea Bass called Striped American Bass, which is a farmed freshwater fish, but without the typical earthy freshwater taste.