Black Sea Bass ~

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.

Photo credit JP Lee, the Dented Bucket http://www.thedentedbucket.com

Trivia question –
Why do Black Sea Bass change from male to female?

  • Males often have bright blue bump on the head of the fish
  • Rutgers University Tagging projects may be able to tell you why?

Rutgers Video on Black Sea bass Research:

 

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Nutritious

Servings 1
Serving Weight 100 g (raw)
Calories 97
Protein 18.43 g
Fat, total 2 g
Saturated fatty acids, total 0.511 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 41 mg
Selenium 36.5 mcg
Sodium 68 mg

More recipes and info on trap fish at:
https://capecodcsf.wordpress.com/

SPANISH-STYLE SEA BASS

Ingredients:

2 pounds sea bass, fresh or frozen, fillets or steaks
2 medium tomatoes, thinly sliced
½ small cucumber, thinly sliced
¼ cup onion, chopped
¼ cup green pepper, chopped
1 clove garlic, minced
2 tablespoons butter or margarine
2 tablespoons parsley
1 tablespoon white wine
2 tablespoon lemon juice
½ teaspoon marjoram

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.

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