Seabass has an attractive silvery skin with seriously hard scales which need to be removed before cooking. It also has some meaningful spines and razor-sharp gill covers which can give you a bit of sting.
The flesh is a dull white, which cooks to brilliant white like cod. You wouldn’t notice at first glance, but sea bass is quite fatty compared with other white fish, sitting halfway between cod (essentially zero fat) and salmon.
- Seabass is a common and popular fish used for a variety of dishes. Seabass can be deep-fried and can be cooked in ovens. They are mildly sweet flavoured.