Blackfish, rock bass, black bass, bluefish, tallywag
Black sea bass has a mild, fresh, somewhat delicate flavor and a tender but firm texture. Uncooked flesh should be sparkling white and translucent, not opaque. The firm, lean meat cooks up snow white. Be careful handling whole fish; a jab from the dorsal-fin spines can be very painful.
These fish are notably hardy and hold up well as a live product. They also offer excellent shelf life fresh. It is typically frozen only when demand is low or the market is glutted.
Fresh (most common): Whole, Dressed (head-on), H&G, Fillets
Frozen: Whole, Dressed (head-on), H&G, Fillets