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Black Seabass

Black sea bass flesh is firm and lean, with a mild, delicate flavor. According to some buyers, black sea bass that are caught with hooks tend to be the best quality, followed by trapped fish. Make sure the uncooked flesh is sparkling white and translucent, not opague. Black sea bass tends to only be frozen when the market is glutted or demand is low and because it is a hardy fish, it is also sold live.

Black Seabass Nutritional Facts

Additional Information

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Alternative Names

Sea Bass, Blackfish, Rock bass, Tallywag


In the Mid-Atlantic fishery, strict management measures such as minimum size limits, minimum mesh requirements for trawls, a moratorium on entry into the fishery, and closed seasons have helped black sea bass stocks recover from being overfished. The post-2005 rebuilding plan for the South Atlantic included limits on permits, minimum size limits, gear restrictions as well as rules that prohibited commercial fishing once the annual quota has been met. The Monterey Bay Aquarium called fishery management in both regions highly effective in its 2013 Seafood Watch report.