The undisputed King of the Sea, our wonderful, sustainable, wild sea bass is line-caught in season in local Dorset waters by our own Weyfish bass boats, Shaman and Weyfish One. Caught under strict licence, and even stricter quotas, wild bass is greatly superior to the farmed variety - it almost tastes like different fish - with a sweet, delicate flavour and delightfully firm, muscular but flaky, white flesh.
Our whole, line caught, bass range in size, from 1kg to 2kg. A 1.5kg fish will serve four as a generous main course. Our sea bass come scaled & gutted, or if you prefer we can fillet them. Please be aware that the filleted weight will be approximately 40% of the whole fish weight.
Weymouth is the heart of bass fishing in the UK, accounting for 40% of all line caught fish, as well as supporting a large charter fleet for recreational anglers. Our own Weyfish boats, under the captaincy of Weyfish joint-owner and experienced bass fisherman Bob Hope, bring in many of the fish we sell. As part of the protection of this fishery, there is a minimum size of 42cm. As all the fish are line caught, any undersized fish are returned unharmed within seconds of being landed.
Of course, catching bass on the line is no mean feat. The fish congregate tight into the rock formations off Portland Bill and only feed on the large water swells of the spring tides. Inexperienced ‘rods’ can lose a small fortune in tackle snagged amidst these underwater obstacles.
Seasonality: April - January
Nutritional information per 100g:
Rich in vitamin B12, vitamin B6, selenium and phosphorous
ALLERGENS: Contains fish
Sea bass has a wonderful taste which stands out on its own, but also works well paired with stronger flavours, like Asian cuisine. If you have a fish kettle, try poaching it in stock and serving with Mediterranean vegetables. To enjoy the delicate flavour, cook a whole bass simply, grilled, oven-baked or on the barbecue, oiled and wrapped in foil, with the body cavity stuffed with lemon and fresh herbs.
Fillets are best pan fried at a high heat with the skin pan side down to ensure it gets nice and crisp, only turning over for the final minute to ensure the thickest part of the fillet is cooked through. The skin responds very well to the heat and produces a real treat in crispy skin to accompany the delicate white flesh.
Best eaten immediately.
Store in the fridge between 0ºC-5ºC, and eat within 2-3 days.
If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.
Locally caught, sustainable seafood
We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.