masteraznchefjr
Sous Chef
I have a ton of frozen sea bass what should i do with them?
What to do with sea bass?
- Thread starter masteraznchefjr
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
I think the reason you're not being answered is what sea bass?
If you are refering to the Chilean Sea Bass- correctly called the Patagonian Toothfish - Grill it.
IF since you live on the Atlantic coast, you likely have Black Sea Bass-- many choices: baking whole; grilling- whole or fillets, Pan frying, brasing -whole and fillets, deep fry. I just re read Rainee's whitefish recipe and if you don't have the Patagonian Toothfish, it would be great.
Some refer to grouper as 'Sea Bass'.[Rainee's recipe would do well there too.]
If you are refering to the Chilean Sea Bass- correctly called the Patagonian Toothfish - Grill it.
IF since you live on the Atlantic coast, you likely have Black Sea Bass-- many choices: baking whole; grilling- whole or fillets, Pan frying, brasing -whole and fillets, deep fry. I just re read Rainee's whitefish recipe and if you don't have the Patagonian Toothfish, it would be great.
Some refer to grouper as 'Sea Bass'.[Rainee's recipe would do well there too.]
marmalady
Executive Chef
Most fish recipes are interchangeable if you stay within 'groups' of fish - ie, 'mild, flaky fish' like flounder; 'meaty' fish like swordfish/tuna; 'strong' fish like mackeral; or 'firm' fish like grouper, snapper, sea bass (both kinds 
).
James Peterson's book on Seafood is a wonderful resource for basic 'groups' and styles of cooking fish. I'd recommend you check out your local library for cookbooks - it's a lot cheaper than buying them!
).James Peterson's book on Seafood is a wonderful resource for basic 'groups' and styles of cooking fish. I'd recommend you check out your local library for cookbooks - it's a lot cheaper than buying them!
Robt said:
Chilean Sea Bass (Patagonian Toothfish) has a large flake and high fat content, making it ideal for slower, longer cooking. I've never grilled it, and it wouldn't be my first choice. I prefer to sear it until it has nice crust, then either finish it in the oven or braise it (I've done it in anything from a tomato based sauce, a chowder type sauce and a cassoulet type; only your imagination really really limits it).
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LMJ
Senior Cook
Robt, don't forget stripers and those little white bass for the east coasters!
How about a salt dome? Holds in all the juices, you can stuff the body cavity with some nice aromatics, and the flesh'll come out wonderfully flavorful, flaky and tender. 8)
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_159,00.html
How about a salt dome? Holds in all the juices, you can stuff the body cavity with some nice aromatics, and the flesh'll come out wonderfully flavorful, flaky and tender. 8)
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_159,00.html
