Species Name:Centropristis striata
Red – Avoid
A relative of Grouper, Black Sea Bass is a popular commercial and recreational species found along the East Coast. According to NOAA, “there are two separate stocks of Black Sea Bass in the Atlantic, divided at approximately Cape Hatteras, North Carolina.
Declared overfished in 2000, the Mid-Atlantic stock (north of Cape Hatteras) has recovered and is now rebuilt, thanks to improved reproduction, growth rates and strict regulations that reduced fishing pressure on the stock.
In 2005, scientists found that the South Atlantic stock (south of Cape Hatteras) was below target population levels and fishing rates were too high. Managers implemented a rebuilding plan for this stock in 2006. Under this plan, Black Sea Bass has recovered and is now rebuilt. There continues to be a strict limit on how much Black Sea Bass can be caught in both the commercial and recreational fisheries.”
When:Available Sporadically Year-Round
Where – Massachusetts to the west coast of Florida
How – Wild Caught; pots, trawl and handline
Black Sea Bass has a mild, somewhat delicate flavor with a tender yet firm texture. Raw flesh should be white and translucent and will turn snow white when cooked.
For Your Menu
Black seabass is a great fish if you’re looking to feature a whole fish on the menu (though the fillets are amazing too). If you do bring in whole fish – watch those dorsal spines – they are sharp!
For Your Waitstaff
If this fish is on the menu, make sure your customers know it won’t be there long! Enjoy Black Sea Bass when you can – strict management means it’s not always available That’s a good thing since we want to be able to enjoy this delicious fish for a long, long time.
For Your Retail Display
As the name implies, Black Sea Bass has beautiful black skin. Set it in your case next to some red or white fleshed fish and the colors will really pop! If you can get a whole fish that will also add some excitement to your case.