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Common name - Bass, seabass
Scientific name - Dicentrarchus labrax
Average rating
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Visit Fishonline for the full range of options available for this species.
Consumer Information
Seabass belong to a family of fish closely related to groupers. They are thick-set, rapid swimming predatory fish with silvery-scales, prized by anglers and chefs alike. When Bass gather to breed they are fished in huge numbers by a method of fishing known as pelagic pair trawling. Unfortunately this method of fishing also captures dolphins and other animals which are taken as “bycatch”. Line-caught Seabass is a more sustainable choice and fish caught by hand-lining in the south west of England are tagged to ensure traceability. See www.linecaught.org.uk. Another good choice is the MSC certified gill-net fishery for Seabass in the NE of England. Seabass is also widely farmed in the Mediterranean in open sea pens. Only buy from farms with high environmental and welfare standards. Seabass may be roasted, grilled, baked or barbecued, and can also be steamed or poached. Good with rosemary, garlic or lemon.
Summary
Bass, commonly referred to as seabass in the restaurant trade, is both a valuable recreational and commercial species. Commercial exploitation has escalated in recent years, reducing numbers of mature wild fish. Line-caught, gillnet, which includes a MSC certified fishery in NE England, and beach net caught fish are a more sustainable choice. Seabass are also farmed. Avoid eating bass captured by pelagic trawls. Trawl fisheries target spawning and pre-spawning fish, are responsible for high levels of dolphin bycatch and deplete stocks available for inshore and recreational fisheries.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.