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Roast Wild Sea Bass with New Potatoes & Garlic.
A British wild sea bass fillet on a chopping board.
A whole British wild sea bass fish.

British Wild Sea Bass Fillet

A true taste of the South West coastline

£13.95
  • Serves 1
    1 Fillet
    £13.95

Seemed expensive but the fillets are very big compared to supermarkets. This also proves that the fish are allowed to live longer and thereby grow larger. Excellent taste..

Carol D.

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • This highly prized game fish has a delicious, slightly oily white flesh - giving you the best of both worlds. We like to describe the taste of wild sea bass as a cross between cod and mackerel. The flavour and texture of sea bass means it can hold its own if cooked really simply and is also robust enough to take on flavour - including spice.

    Sea Bass has a classy reputation, for many years it has been featured on the menu of the best restaurants and is beloved by home cooks. However, this demand has driven the intensification of sea bass and often what you'll find on the fishmonger's slab or served up in a restaurant is farmed sea bass - an ecological nightmare.

    We only source Wild Sea Bass, caught using rod and line by a brilliant husband and wife fishing duo in Dorset.

    Sea Bass is a beautiful looking fish with silvery, iridescent scales. However don't be taken in by its beauty, it is a keen hunter and a hugely successful predator. The streamlined shape of the bass, its razor sharp spines and excellent eyesight give it an advantage over its prey. Bass will hunt in large shoals, but will also, when fish reach maturity, split off and hunt in solitary. Bass are highly mobile and migratory which means they can be hunting in our waters in large numbers, or rarely seen at all, making them a challenging or an abundant catch depending on the weather, time of year and location of food source.

    In recent years Bass stocks have recovered from the damaging European fishing of 2016. We now find plentiful Sea Bass in South West waters, however, to keep stocks thriving the catch method is important, which is why we only work with traditional rod and line.

    Approx 140g per fillet. 1 fillet per pack.

  • Fish, may contain Crustacean, Mollusc

  • Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.  

    Baked in parchment 

    190C/Gas Mark 5

    Place the fish into a parcel of greaseproof paper or foil, lightly oil and season the fish and seal the parchment. Bake for 10-12 minutes. 

    Roasted

    200C/Gas Mark 6

    Place the fish into a roasting tin, lightly oil and season. Roast in the oven uncovered for 8-10 minutes.

    Pan Fried

    Heat a pan and add a few tablespoons of a neutral oil.  When the oil is hot, lay the fish in the pan skin-side down.

    Allow the fish to sizzle and don’t be tempted to turn them, let the pan do the work, you will see the heat rise and the fish will firm up. 

    If it’s a thin piece of fish turn it and cook for just a minute or so and it's done. If the fish is thicker, after you've turned it place in a pre-heated oven set to 200˚C/180˚C Fan/400˚F/Gas Mark 6 for about 3-4 minutes to finish the cooking.

    Barbecued

    Lightly oil and season the fish all over. Place over the grill skin-side-down and cook for 3-5 minutes. Flip over to the flesh side and cook for 1-2 minutes. Total cooking time 4-7 minutes.

  • All our fish is caught at its best and blast frozen at the quayside. 

    Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • Wild sea bass has firmer flesh, a cleaner flavour and none of the ecological cost of intensive fish farming, which the listing describes as an ecological nightmare. Most sea bass on menus and fishmonger slabs is farmed by default.

  • By rod and line, worked by a husband-and-wife fishing pair in Dorset. That's the lowest-impact method available and the reason we can source bass without pressuring the stock.

  • Prized game fish flavour that sits somewhere between cod and mackerel: slightly oily, with clean white flesh. Robust enough to take on spice, but confident enough to hold up when kept simple.

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