Black sea bass is commonly found along the Atlantic coast of the United States, from the Gulf of Maine to Florida. Black sea bass are bottom-dwellers, favoring rocky reefs and shipwrecks, where they feed on crabs, shrimp, and small fish. Highly prized by both commercial and recreational fishermen, they're known for their mild, flaky meat and are a staple in many seafood dishes. Portions are 2-3 ounces each, and each package contains 3 portions, skin on and boneless.

Try it pan-seared to get crispy skin, in chowders, stews, or curries, or grilled or blackened for tacos. The fillets have a tendency to curl when searing which can be remedied by making a few small slashes on the skin side and using light pressure with a spatula.

Caught with pot gear off the Eastern Seaboard and processed by Red’s Best in Boston, Massachusetts.

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