Black sea bass is a seasonal, New England delicacy. It has a mild, slightly sweet flavor and a firm, white flesh that holds up well to various cooking methods, and is rich in protein, omega-3 fatty acids, and various vitamins and minerals.

 

Preparing the Sea Bass

 

Cleaning a whole black sea bass is a straightforward process. You will need a sharp knife, cutting board and access to a sink or bowl of water, then follow the steps below:

 

1. Rinse the black sea bass under cold running water to remove any surface dirt or slime.
2. Remove the scales by placing the fish on the cutting board. Hold the tail firmly and use the back of your knife to scrape the scales off, working from tail to head, then rinse the fish again.
3. Remove the guts by inserting the knife tip into the belly cavity near the anal fin and make a cut from the anal fin to the gills. Be careful not to cut too deep to avoid puncturing the organs. Use your fingers or a spoon to pull out the internal organs, Rinse the cavity thoroughly.
4. Remove the head by cutting through the neck just behind the gills.
5. Remove the fins using a knife to cut off the dorsal (top), pectoral (side), pelvic (bottom), and anal fins.
6. Thoroughly rinse all fish cavities and pat dry.

 

View a video demonstration of how to clean a black sea bass HERE

 

Now your black sea bass is clean and ready for cooking! Try this simple and delicious recipe developed by Guest Chef Chef Nancy Langer and her husband Jeff developed. It’s a weekly staple in their home!

 

Grilled Black Sea Bass

 

 

Ingredients

 

• 2 one-pound whole black sea bass – scaled and gutted
• 1 lemon
• 4 thyme sprigs
• 2 garlic cloves
• Salt and freshly ground pepper
• Olive oil

Directions

 

1. Light a BBQ grill. Set to high heat.
2. Mix the salt and pepper together in a small bowl
3. Slice the garlic cloves into pieces
4. Cut the lemon in half, then slice one of the halves into four quarters.
5. Lightly oil the fish cavities. Season the cavities with salt and pepper and stuff each cavity with two thyme sprigs, some garlic, and 2 half slices of lemon
6. Rub the outside of the sea bass with the olive oil and season both sides with salt and pepper
7. Oil the grill with canola oil, or another high temperature oil to prevent the fish from sticking, and
   grill the sea bass over high heat, turning once, until browned and crisp, about 6 minutes per side.
8. Serve right away, with lemon wedges. Crispy sea bass skin can be quite tasty and adds texture to the grilled fish.

 

Serve with grilled  vegetables, rice and tossed salad for a easy summer dinner!