October 2009... We have a very few tailpieces cut from large seabass. So - imagine we have cut two or three more steaks off the front of that vertical sea bass in the picture - then you are getting the back end of the fish as it narrows towards the tail. We have removed the tail itself and of course, the fish has been descaled. These wonderful pieces of fish should be baked in the oven. Each one will give you two magnificent bone free fillets, which will simply slide off the bone following cooking. Enjoy! seabass
