Seabass fillets


  • Seabass fillets with skin
  • Bones and scales removed
  • Deep frozen to retain flavour
  • Can be cooked from frozen
  • 12 – 14 large fillets per pack
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About this product

When you purchase this product you will receive a box containing 12 – 14 large Seabass fillets (depending on fillet weight). They are usually harvested at over 400g. Compare this to a standard supermarket size for a Sea bass fillet which is just 90g. Thirty years ago Seabass was only available inside expensive restaurants where it was regarded as a gourmet item. These fish have a beautiful Silver skin that is rarely removed and delicious White flesh. It is sourced exclusively in coastal regions and estuaries between the Mediterranean and the Baltic Ocean  and also off the west coast of Africa.

Ingredients (Allergens in bold) – fillet of Seabass with a side of skin on (fish).


Seabass is a popular feature on many menus but you can also cook it easily at home. It has such a good flavour that it requires only simple cooking. We have made every effort to ensure that all scales and bones have been removed. One side of skin has been left attached.  The raw flesh is a dull white and cooks to a brilliant white like cod. They are normally grilled, baked, fried or cooked ‘en papillote’ (in parchment). Classic recipes include branzino, a dish typical of Northern Italy where the fish is cooked in a salt crust.

Explore some fantastic Sea bass recipes by clicking here – 13 Sea Bass Recipes | olivemagazine

Pairs well with

As Seabass is a  mild fish with a sweet flavour it tastes great along with a wide variety of flavors and seasonings. Some popular complementary herbs and spices include lemon, garlic, thyme, parsley and dill.

When it comes to choosing a wine pair with either white or light-bodied reds. Popular white wine options include Sauvignon Blanc, Riesling, Chardonnay and Pinot Grigio. Light-bodied Reds such as Pinot Noir, Gamay or Beaujolais are also great choices.  These wines have a a lower tannin content which doesn’t overpower the delicate taste of the fish or are high in acidity and minerality which can balance the fish’s rich, oily texture.

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