Black Sea Bass (Centropristis striata) is a member of Serranidae family, same as southern groupers. It comes inshore in the spring and summer, and moves offshore as the water temperature drops. It is a lean fish that feed on crustaceans and other shellfish.
Firm white meat, with delicate flavor; excellent choice for Asian dishes
Sustainable (no overfishing) in the Mid-Atlantic. Too high (overfishing) in the South Atlantic; in 2006 and 2010, managers implemented measures to end overfishing in this area by gradually reducing fishing pressure on the resource. Fishing rates are coming down, and scientists expect that, under lower harvest levels, the South Atlantic black sea bass stock will be fully rebuilt by the 2016 deadline set in the rebuilding plan.
Trivia question –
Rutgers Video on Black Sea bass Research:
More recipes and info on trap fish at:
SPANISH-STYLE SEA BASS
2 pounds sea bass, fresh or frozen, fillets or steaks
Thaw fish if frozen. Place fish fillets or steaks in greased baking dish. Arrange tomato and cucumber slices on top. In a saucepan, cook onion, green pepper, and minced garlic in butter or margarine until onion is tender, but not brown. Remove from heat. stir in parsley, wine, lemon juice, and marjoram. Spoon over fish. Bake in 375 degree Fahrenheit oven for about 25 minutes, or until fish flakes easily when tested with a fork. Serve with rice.
Adapted from a recipe provided by the University of Delaware Sea Grant Program.