A large marine food fish (Serranus atrarius syn. Centropristis atrarius) which abounds on the Atlantic coast of the United States. It is dark bluish, with black bands, and more or less varied with small white spots and blotches. Called also, locally, blue bass, black sea bass, blackfish, bluefish, and black perch.
A California food fish (Cynoscion nobile); -- called also white sea bass, and sea salmon.
This term commonly describes a number of saltwater fish on the market, many of which are not actually members of the bass family. Black sea bass is a true bass. It can vary from brown to dark gray, and has firm, moderately fatty flesh with a delicate flavor that is suitable for frying, steaming, broiling or roasting whole (the skin is also edible). White sea bass, which may be labeled in markets simply as "sea bass," is actually a member of the drum family. Chinese recipes for fish.
Nice-looking silver fish with a slender body. It weighs up to 7.5 kilos. Superb flesh, particularly when it comes from clean, salty ocean waters. It must be eaten very fresh and can be cooked in all ways. Photo kindly provided by: http://agrino.org/fishing/htmldocs/frswtrfish.html
the lean flesh of a saltwater fish of the family Serranidae
any of various food and sport fishes of the Atlantic coast of the United States having an elongated body and long spiny dorsal fin
This small, firm-fleshed species is one of the best fish to cook whole. The black sea bass of the North Atlantic is the most commonly seen species. Look for clean and sweet-smelling fish.