Cut Fresh Daily, Freezes During Transit with Dry Ice.
Virginia Beach black sea bass is one of the most popular menu items at any upscale seafood restaurant. Now, you can enjoy this delicious delicacy in the comfort of your own home. We catch our whole black sea bass fresh off the coast of Virginia during prime fishing seasons to ensure peak maturity and flavor. Our rate per pound is highly competitive, especially with the added convenience of customizing how your fish is cleaned and cut before we ship. Shop today to stock up on six pounds for dinner parties, midweek meals, or special occasions.
Whether fried, grilled, or stuffed, this flaky fish looks great on the plate and tastes even better. Many of our customers stock up to make hearty soups and chowders throughout the winter months. Whole black sea bass has flesh that is firm and lean with a mild, delicate flavor. These fish are also packed with protein, omega-3 fatty acids, phosphorus, and vitamins.
Six-pound packages of our whole black sea bass usually contain five to six whole fish. Before adding them to your cart, you can select whether you would prefer the head on or head off and split. We ship all our fresh seafood on dry ice, straight to your door, to ensure that your order is still frozen upon arrival. If you have any questions or concerns about our Virginia Beach black sea bass, please contact one of our customer service specialists today for further assistance or more information.
Country of Origin: U.S.A
Moroccan Black Sea Bass
Yields: 4 servings
- 4 sea bass fillets
- 3 cloves garlic, crushed
- ¼ teaspoon crushed red pepper
- 1 teaspoon cumin
- 1 tablespoon fresh cilantro, minced
- ¼ cup fresh lemon juice
- 2 tablespoons ground coriander
- 2 teaspoons black pepper
- 1 teaspoon caraway seeds
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon salt
- 1 tablespoon olive oil
- Lemon wedges (optional)
- Fresh cilantro sprigs (optional)
- Prepare marinade: Combine garlic, red pepper, cumin, cilantro, and lemon juice in a plastic bag. Add sea bass. Seal and marinate in the refrigerator for 45 minutes. Remove sea bass from the bag and discard remaining marinade.
- Prepare spice rub: Combine coriander, black pepper, caraway seeds, cumin, paprika, and salt. Rub over sea bass fillets to coat.
- Heat oil in a large nonstick skillet over medium heat. Add sea bass and cook for six minutes on each side or until the fish flakes easily when tested with a fork.
- Garnish with lemon wedges and cilantro, if desired.