« December 2006 Table of Contents 
Product Spotlight: Black sea bass
This attractive fish is often roasted and presented
whole on the plate
By Linda Skinner
December 01, 2006
If you want an attractive fish to present whole and roasted
on the plate or display live in a tank, you might consider
black sea bass ( Centropristis striata ). This handsome fish
sports a distinctive pattern of white diamonds along its dark
sides, and at a 1.5- to 3-pound market size, the bass is a
manageable tank size and suitable for a range of
preparations.
A cousin of the grouper, black sea bass is one of the most
important commercial bass species in the U.S. market. Known
also as blackfish or rock bass, the fish ranges from
Massachusetts to Florida and is caught by trawl nets,
longlines, hand lines and fish traps. There is increased demand
for live sea bass in ethnic markets - particularly Asian - in
the United States and Canada. The fish is also sold fresh and
frozen, both whole and dressed and as skinless fillets.
Commercial and recreational fishermen throughout the
Mid-Atlantic target black sea bass. The resource is stable,
with commercial landings over the past five years ranging from
a low of around 1,542 metric tons in 2000 to a high of 1,928
metric tons in 2002. In 2004, the most recent data available,
the catch totaled around 1,628 metric tons.
Landings diminish at the northern and southern end of the
species' range. Virginia, Massachusetts, New Jersey and North
Carolina are consistently the primary producers, though their
ranking varies from year to year. North Carolina topped
landings in 2003 and 2004, with nearly 400 metrics tons and 386
metric tons, respectively. New Jersey and Virginia were second-
and third-place producers both years.
The black sea bass fishery comprises two overlapping
populations in the mid- and south Atlantic. It is managed
jointly by the Atlantic States Marine Fisheries Commission and
the Mid-Atlantic Fishery Management Council, which divide an
annual quota between recreational fishermen (51 percent) and
commercial (49 percent).
Black sea bass is a popular choice for Asian-influenced
menus. In November at the Noho Star restaurant in New York,
which specializes in New American and Chinese cuisine, the
Saturday weekly dinner special was Crisp Whole Black Sea Bass
with Hot, Sweet and Sour Sauce for $18.50. Skipjack's, with
locations in Boston, Natick and Newton, Mass., features
Gingered Sea Bass, oven steamed in ginger soy glaze with Asian
vegetables, for $29.95. At PF Chang's China Bistro, one of
three Asian concepts owned by the Scottsdale, Ariz., company,
Oolong Marinated Sea Bass, broiled and served with sweet ginger
soy, baby corn and spinach, is a seafood specialty.
Contributing Editor Linda Skinner lives in South Portland,
Maine