Seabass tips & suggestions from The Boathouse Fisheries

Wild Seabass is a fish local to UK waters and are found readily around the South East coast. As any round fish, they are particularly good from spring, throughout the summer and well into the autumn months. For the very best fresh fish here are our top tips.

1. Choose a fish that has a body that is firm to the touch, a soft body is a good indication of a fish that has been landed some time ago.
2. When assessing a whole fish to buy, check the eye is clear, a cloudy eye also indicates a fish that is slightly older
3. Ruby red gills are also a great indication that your fish is super fresh and has been caught and landed recently. These pale to a more grey appearance as the fish ages.

Here are our cooking suggestions for this incredibly versatile fish.

1. Cook whole on the BBQ, We can help by canoeing or tunnelling for you to stuff with herbs spices or even lemon and samphire.
2. Cook whole under a sea salt crust in the oven for a moist and tasty dish
3. Pan fry Seabass fillets in butter with a squeeze of lemon and serve with seasonal salad and new potatoes for a delicious warm summer evening melt in the mouth treat
4. You can even batter and fry it for a great alternative to a traditional Fish and chip supper

Landed by the Becky Jane at Hythe, Kent, this great fish carries the lowest of food miles, is sustainable and supports local fishermen. In our opinion it really is the champion of summer fish dining.