Wild sea bass (Dicentrarchus labrax) has long been a superstar species for high-end chefs plying their skills in northern Europe, but a new stock survey suggests professional kitchens may soon have to seek out alternatives for their menus.
The largest targeted sea bass fishery takes place between November and April in the western English Channel and Bay of Biscay, where mainly French but also Scottish and Danish trawlers target the fish shoaling offshore prior to spawning.
Unfortunately, the l…