Bass

The name bass covers a variety of marine and freshwater fish. In Europe it particularly denotes the marine species Dicentrarchus labrax, ranging through the eastern Atlantic from North Africa up to Norway. It enters coastal waters and river mouths in summer, moves offshore in colder weather and winters in deep water. A highly valued food fish, it is usually marketed fresh or smoked and is also known as European sea bass. Mediterranean aquaculture now produces it at large scale, delivering consistent quality year-round. Chefs prize its firm, white, delicately flavoured flesh, which suits grilling, baking, and steaming with minimal seasoning.