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appx. 1 lb

Fresh Caught Black Sea Bass

appx. 1 lb

Black Sea Bass is actually in the Grouper family and is now a sustainable fish both in the northern Atlantic and mid Atlantic regions. It is a slightly sweet, mild flavored fish that can simply be pan fried skin side down first then flipped to complete cooking. It is a real favorite among people who love and know fresh fish and is something of a secret!

Enjoy within 5 days or freeze for later use.

Storage Tips

Red's Best Scallops and Fillets are wild caught and never frozen or processed (other than cutting and packing). They are fresh caught on the Sunday or Monday preceding your order and best enjoyed within five days or they can be frozen. To thaw fish that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw prior to cooking. Depending on the size and cut of fish, thawing times may vary.

Red's Best Seafood, Boston, MA

Each week Red's Best's fishermen offer us what they expect to be fresh off of their partner boats.
Quality is much higher than what is usually available at retail stores for a number of reasons.

Fish is handled less and arrives in your kitchen within a few days of harvest.
These fishermen return each day with their catch and do not store or hold fish.
All fish is wild caught and not frozen or processed in any way other than cutting or packaging for travel.
They are all caught using small scale sustainable methods such as hook and line and small gill nets, so that ocean and fish stock damage is minimized. This ensures a sustainable future of quality fish for us, for the fisherman and the communities they live in.
Your fish arrives at Red's Best Monday morning, Farmers To You picks it up Tuesday, and you receive it Wednesdays and Thursdays.

Superbly fresh, scrumptious as Chinese red-cooked (hong shao) fish
September 10, 2023 by

I admit I cringe a little at the price of the fish, but the freshness and quality are unbeatable -- and that it is nicely scaled. We found the perfect recipe to go with this firm flesh fish that is a quick weekday meal from the "Double Awesome Chinese Cookbook" by the chef at Meimei in Cambridge. For the 6-7 filets in a bag, you need to do this 2x in a 10" skillet so that the filets have room. Heat a pan without oil until almost smoking, then add 2 Tbs. oil and 3 of the fish filets skin down and 3 slices of ginger. Don't move the fish for at least 3-4 min and it will naturally "unstick" from the pan. Flip the fish and toss in 2-inch scallion sticks, 2 sliced garlic cloves, 1/4 c. sake, 1 Tbsp. soy sauce and 1 tsp. sugar plus 1 Tbsp. water. Turn down heat to low and let braise for 3-5 minutes, spooning the sauce over the fish a few times (but otherwise cover) and cook over a lively simmer until the sauce has thickened. Serve fish with chopped cilantro over rice.

July 17, 2020 by

There aren't too many white fish that have a distinct flavor. I think of striper, snapper, moonfish (opah). This is another. It will never be mistaken for a really full-flavored fish like salmon, bluefish, swordfish, or tuna. But this is something that will stand up to a mild sauce and still impart its own, almost sweet flavor.

Compared to Striper, it has a slightly oily, softer texture. It certainly doesn't have the meatiness you get with Striper. So this is, texturally, going to be more delicate than a Striper or Halibut.

The fillets were on the small, thin side. That probably goes with the territory of this fish. I'm not a great expert at Black Sea Bass. But I could tell it was fresh, and I love supporting local fishermen (and women). The package actually stated the name of the fisherman and the name of his boat. Kind of brings it home a bit.