Black Sea Bass and Striped Bass are real Bass. White Sea Bass is actually a type of fish called a Drum and not really a Bass. The nearly extinct but very popular Chilean Sea Bass is actually a Patagonian Toothfish, not something you’d order off the menu. Giant Sea Bass are Groupers. Anyway, you get the idea. What we as the people doing the eating generally don’t care too much about scientific names. If it tastes similar, cooks similar then it is similar and hence these are Sea Bass. Now that’s logic.
Sea Bass grills great. Of course the basic rules of grilling fish apply. Start with a good, clean grill and oil it well. Once fish starts to stick you are pretty much lost, especially with fillets that don’t hold together as well as steaks. Also, don’t over cook your Sea Bass, not only will it dry out, but it will stick no matter how well oiled. Sea Bass has a good flavor, but it is mild. Don’t overpower it and you’ll have the great flavor of the fish. I do recommend at least a light brush of oil over the fish to prevent sticking. This will also hold some light seasonings in place. The fish is done when the meat is completely opaque through the middle and flakes easily with a fork. Basically this means that if you take a fork to the middle of the fish and lightly lift the meat apart it will have an even color all the way through and won’t hold together.
Sea Bass is a great fish for many dishes. Grill it has a nice texture and great flavor, making it perfect for everything from fish tacos to salads. Sea Bass is the fish equivalent to chicken breasts. If you really want something low in fat then look for the Black or Red Sea Bass. Either way, you can use Sea Bass as a meal by itself or as the meat in any of your favorite dishes.
