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.
- Sea bass is a great low-fat source of protein, and a good source of selenium; which is a powerful anti-oxidant.