Sea Bass

We only have this item intermittently, as it requires (hideously expensive) huge wild fish, which are rare. Traditional ’through the fish’ O or U-shaped steaks (with a bone in the middle of the steak) like traditional salmon steaks......

Fine wild sea bass from the English Channel. Scaled and gutted as usual. This fish is great to roast, or to poach in a fish kettle, and serving it up whole on the table will add a flourish to your meal. About 60% of the weight is edible,...

Specially reserved for investment bankers... looking for a centrepiece for your next banquet? Try one of these magnificent fish. Please note that fish above 2.5 kilos are over 24"/60cms long, so you’ll need to remove the tail to fit them...

Farmed sea bass fillets from Greece or Turkey. An economical alternative to our wild sea bass, but never quite as large.

These are no-expense-spared oblong-shaped boneless fillet steaks from the middle of the fillet of extra large fish.

Perfect restaurant style whole sea bass, cleaned and descaled, ready to pop in your oven. These fish are from Greek or Turkish sea bass farms. Fish weighing 600g or more could stretch to two servings.

Tailpieces cut from large wild sea bass. 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 fillets, which will...

These fillets have been skillfully sliced from British fish. They tend to come from fish that are 1-2kg. They will be trimmed neatly and have had their pin bones removed.

A rare purchase - straight over from Chesapeake Bay. This American cousin of the European sea bass has always been held in high esteem in its homeland... As early as 1634, a New England commentator said ’The basse is one of the best...

Misshapes are nice pieces of fish that are left over when we make steaks. They’re boneless and skinless. You could cook them up by themselves - just flash fry in butter - or mix a few packs up to make a fish stew or fish pie.

Also known as a pocketed sea bass, these fish were filleted by a real knife-artist. He gets all the bones out (except the pin bones) through the back of the fish without disturbing the belly, thus creating a perfect receptacle for...

The closest a Tokyo sushi bar would get to our fine European sea bass is ’suzuki’, which is a Japanese sea bass only distantly related to ours... it’s a pity they can’t get the real thing. Back - from the main body meat. Pieces - one...