Sea bass, which can be found in both seawater and fresh water, is the matriarch of the bass family, which contains a great number of species. They live in small schools off rocky coastlines, in wrecks and in river estuaries. Its light white/grey meat can be used for a variety of different dishes.
Basic techniques: frying, grilling, marinating, cooking sous-vide, roasting, deep-frying, browning, gratineeing, basting.
Taste combinations: white asparagus, green asparagus, potato, dairy products, citrus, carrot, pumpkin, vadouvan, star anise, cinnamon, sweet pepper, tomato, spring onion, beech mushroom, shiitake, mayonnaise, dashi, miso, butter, dill, parsley, chives, fennel, celery.