Found wild from the Mediterranean to Norway in Spring and Summer, sea bass can grow up to 7kg, and is a prize catch, especially when line-caught.

Now, thanks to farming in the Mediterranean, this highly rated fish is not only considerably more affordable, but available in plentiful supply all year round.

The only significant difference is that farmed bass have a slightly higher fat content.

Whole fish from 300g–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 fish over 800g) are great for grilling or pan frying. Large wild fish over 3kg also yield good suprêmes.

Sea Bass has a delightful flavour which stands on its own, but also works with stronger flavours, and is particularly popular in Chinese and South East Asian cuisine.

There is also a variation of the European sea bass called striped American Bass, which is farmed in freshwater.