Seabass Whole, 1.1-1.2kg Extra Large

Sea Bass Extra Large is a whole sea bass weighing 1.1 to 1.2kg — the extra-large size, a dramatic sharing fish for two to three people and a spectacular table centrepiece. Whole sea bass extra large is a genuinely impressive occasion fish. As a result, this size produces one of the finest whole fish main courses available for a special dinner. Furthermore, over a kilo this fish takes 28 to 30 minutes at 200°C and presents magnificently whole at the table. In particular, this extra-large size has the most developed flavour of all whole sea bass sizes.

About Sea Bass Extra Large

We source our whole fish from trusted British fishmongers, specialist fish markets and carefully selected suppliers. In particular, we work with day-boat fishermen where possible to ensure the shortest journey from sea to delivery. As a result, the fish we deliver arrives in genuinely fresh condition. Furthermore, whole fish tells you everything about its freshness — bright eyes, red gills, firm flesh and a clean sea smell. However, we spare you the uncertainty by sourcing only fish that meets our own standards. In particular, premium species like turbot, Dover sole and wild sea bass require sourcing from sustainable fisheries. Additionally, we stock the full range from everyday fish like sardines and mackerel to the finest luxury species. That breadth and quality reflects our commitment to the finest British and European fish traditions. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Sea Bass Extra Large From Us

Cooking whole fish is one of the most rewarding things a cook can do. In contrast to filleted fish, cooking on the bone produces a moister result. As a result, a whole fish roasted or grilled is almost always superior to the same fish cooked as a fillet. Furthermore, the backbone protects the flesh from direct heat and provides natural basting from the inside. However, scoring the skin before cooking is essential for even heat penetration and a crisp result. In particular, a hot oven or a very hot grill is the correct environment for most whole fish. Moreover, always rest whole fish for 2 to 3 minutes after cooking. The flesh continues cooking briefly and relaxes considerably. Additionally, the bones of a cooked whole fish make an outstanding stock for sauces and soups. That whole-fish approach produces the finest possible result from any species.

How to Cook Sea Bass Extra Large

To get the very best from it:

• Score the skin deeply 3 or 4 times on each side and season with sea salt before cooking.
• Roast at 200°C for 8 to 10 minutes per 500g or grill over hot coals for 4 to 5 minutes per side.
• Furthermore, whole sea bass suits cooking en papillote — wrapped in baking paper with white wine, lemon and herbs and steamed in its own juices.
• Additionally, the cavity suits a stuffing of fennel fronds, lemon and good olive oil for the most fragrant Mediterranean result.

Perfect Pairings

This product pairs beautifully with:

• Fennel, lemon and olive oil for a classic Mediterranean preparation
• Sauce vierge — chopped tomato, basil, lemon and good olive oil
• Roasted cherry tomatoes and new potatoes alongside
• A glass of Chablis, Pouilly-Fumé or a dry Provençal rosé alongside

Storage: Keep refrigerated and use within 2 days of delivery. For the finest result, use on the day of arrival. Furthermore, store on a plate covered loosely in the coldest part of the fridge. However, do not seal in plastic as the fish needs to breathe. Delivered fresh and ready to prepare.

However you cook it, Sea Bass Extra Large brings a freshness and flavour that only carefully sourced whole fish can deliver. Moreover, the finest fish always rewards simple cooking and the best possible accompaniments.