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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
Bass 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. Bass may be roasted, grilled, baked or barbecued, and can also be steamed or poached. Good with rosemary, garlic or lemon.
Summary
The precise status of bass stocks is unknown and fishing effort and catch is not controlled. The combination of slow growth, late maturity, spawning aggregation, and strong site fidelity, increase the vulnerability of seabass to over-exploitation and localised depletion. Recreational landings are significant and are estimated to exceed commercial catches in some areas. These are largely unreported and unregulated. Seabass caught by handlining methods in the southwest of England are an especially good choice, as all fish can be identified by a tag in the gill, providing traceability back to the individual fisherman who caught it. Ask for fish which has been line-caught and tagged. For more information see www.linecaught.org.uk. The gill-net fishery off the Holderness Coast of north east England, between Flamborough Head Lighthouse and Spurn Point was certified as an enviromentally responsible fishery by the Marine Stewardship Council (MSC) in December 2007 and is another good choice. Avoid pelagic trawled seabass, as the fishery impacts upon the pre-spawning stock and has significant cetacean bycatch.
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.