Wild British Sea Bass Fillet Steaks

• Each pack contains 2 skin on, boneless fillet steaks
• These steaks are great when pan-fried or grilled
• A 300g pack would make for a perfect main for two people

These are no-expense-spared oblong-shaped boneless fillet steaks from the middle of the fillet of an extra-large fish. You could also use these fillet steaks to make your own sushi and sashimi. Where possible we only buy line caught sea bass to ensure a top quality eating experience. Our sea bass is typically landed from the South Coast of the UK from New Haven, Plymouth or Newlyn. Strong Mediterranean flavours go well with this naturally sweet fish. Try pairing it with some olives and chopped tomatoes.

Questions we get asked about sea bass steaks

Can you get sea bass steaks? Yes, though not easily. Most sea bass are too small to cut into anything but a fillet, which is why the supermarket has never offered you one. We buy extra-large wild fish and cut boneless oblong steaks from the thick middle of the fillet, where a small bass simply doesn't have the depth. Two per pack, from 180g.

Are they boneless? Yes. Pin-boned, skin on. The skin is the best bit if you cook it properly.

How do you cook a sea bass steak? Pat it dry, oil the skin rather than the pan, and lay it skin-side down in a hot pan for three to four minutes until it lets go of its own accord. Turn, one minute more, done. Overcooking is the only way to spoil it.

Wild or farmed? Wild, and British. If you want the (cheaper) farmed Mediterranean fish, that's our sea bass fillets, on another page.

How you've been using our Sea bass fillet steaks...

• "Delicious - worth every penny"
• "Freshest fish in London! Very high quality. Would highly recommend "
• "Best fish I have ever tasted"

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.