Macrobiotic Fisheries - Sea Bass

Sea Bass

Unlike most farm-raised fish it does not have that funky, lake-water taste. The grilled skin is incredibly delicious and the flesh stays moist because there is a layer of fat between the skin and the flesh.

The fish can be braised and used in stews because its flesh, whole and tender, does not fall apart. That is why it is the fish traditionally used in Bouillabaisse and in a variety of other ways.