The bite is hot and some of our members will be enjoying white seabass! These giant fish are not really bass, but members of the croker family, and an open-access fishery. The only ones we get are hook and line caught, and when you see the size of these fish it’s remarkable to think that the fisherman is pulling in each one by hand.

BBQ, Broil, Bake. Thick, white, flaky slabs of total awesomeness. Be sure to read the white seabass info page for more fun facts, and send us your food photos and you could win a Sea Forager oyster shucker!

METHOD: Hook & line, rod & reel

ORIGIN: Captain Cory Otto on the F/V Yellowtime off of the Channel Islands, CA

SEABASS RECIPES: White sea bass with coconut-curry sauce, baked white seabass with lemon herb sauce, easy miso-marinated seabass, or any halibut recipe would work well too!

PREP TIP: how to skin your fish fillet VIDEO (optional - it’s also great and easy to cook skin-on)

Bon appétit!

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