Wild British Sea Bass Fillet Portions
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- Each pack contains two skin on fillet portions
- Try pan frying them in a little butter, skin side down
- A 320g pack would serve two main meals
A fillet from a large sea bass gives you two thick portions from the front and a thinner one from the rear. This is the thinner one: same fish, same taste, just a touch less luxurious and although it may not seem so at first glance, a touch less expensive too. These fillet portions have delicious (descaled) skin and no bones. We always try to buy line caught sea bass to ensure the highest quality eating experience. Our sea bass is typically landed on the south coast of the UK, typically at Newhaven, Plymouth or Newlyn.
One fish, many names: sea bass is branzino on Italian menus, loup de mer on French ones — and often written "seabass". Same fish, same fine eating.
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Product Details
- Each pack contains two skin on fillet portions
- Try pan frying them in a little butter, skin side down
- A 320g pack would serve two main meals
A fillet from a large sea bass gives you two thick portions from the front and a thinner...
- Each pack contains two skin on fillet portions
- Try pan frying them in a little butter, skin side down
- A 320g pack would serve two main meals
A fillet from a large sea bass gives you two thick portions from the front and a thinner one from the rear. This is the thinner one: same fish, same taste, just a touch less luxurious and although it may not seem so at first glance, a touch less expensive too. These fillet portions have delicious (descaled) skin and no bones. We always try to buy line caught sea bass to ensure the highest quality eating experience. Our sea bass is typically landed on the south coast of the UK, typically at Newhaven, Plymouth or Newlyn.
One fish, many names: sea bass is branzino on Italian menus, loup de mer on French ones — and often written "seabass". Same fish, same fine eating.
- Wild
- Raw
- UK
- Nets / Line caught / Trawls
