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Seabass Steaks Delivery or Pickup
The Instacart guide to seabass steaks
About seabass steaks
A lean saltwater fish, seabass is meaty and perfect for grilling and various other cooking methods. However, unlike various types of salmon, the different fish you'll find labeled as seabass aren't all closely related.
Fish called seabass tend to look, cook, and taste similar, so you can easily swap one for another for use in different recipes. Still, understanding the different types of fish often called seabass can help inform your decision while you shop. Types to look out for include:
- Asian Seabass/Barramundi: Barramundi spawns in estuaries and can live in both fresh and saltwater environments. Broadly known in Southeast Asia simply as seabass, the hardy, adaptable species is well-suited to sustainable aquaculture. This type of fish cooks up white and delivers a sweet and mild flavor. It also has a relatively high oil content, so the flesh will stay moist through any cooking method. Thanks to its delicious flavor and versatility, Barramundi are becoming increasingly popular in the United States.
- Black Seabass: Black seabass is a true bass. Black seabass comes from the western Atlantic Ocean, and they're harvested from Maine to Florida. If you're looking for black seabass with the best eco-rating, you'll want to opt for either trap- or handline-caught seabass instead of trawl-caught fish.
- European Seabass: These silvery-gray fish live in coastal waters off Europe and North Africa. The increasingly popular fish are sold under various names, including Mediterranean seabass and loup de mer. However, you'll find it sold most frequently in the United States under the name branzino.
- Chilean Seabass: Well-known and very popular, Chilean seabass are also somewhat controversial due to overfishing. Chilean seabass are also not technically seabass. Chilean seabass are a type of cod, and their real name is Patagonian toothfish or Antarctic toothfish. Since toothfish wasn't an appealing name, these premium fish were relabeled as Chilean seabass. Though they are prone to overfishing, you can find products sold by sources that fish more sustainably.
- Striped Bass: Striped bass are a large schooling species that swim off North America's east coast. They're anadromous fish that spawn in lakes and rivers. Often called stripers, striped bass also goes by regional names, such as rockfish or line-sides. You'll also find hybrid striped bass, a cross between stripers and white seabass.
- White Seabass: White seabass is technically a different type of fish and not really bass at all. White seabass is a kind of fish known as a croaker or drum. Native to the Pacific Ocean, white seabass are found from Alaska to Baja California. The popular sport fish are commercially harvested, and you'll find them available for purchase too.
Seabass steak cooking tips
As with all fish steaks, seabass steaks are cross-cut, or sliced perpendicular to the backbone, like beef T-bones. This makes seabass steaks sturdier and less likely to stick to a grill than more fragile fish fillets. Lean and versatile, they are a lot like a fish equivalent to chicken breasts. You can cook seabass steaks in a variety of ways, including baking, pan-frying, and grilling.
Seabass has a delicious flavor and wonderful texture, so it's a perfect fish for grilling. You can serve grilled seabass steaks on their own or in salads or fish tacos. Don't overpower its natural properties with too many seasonings. A light brush of oil to hold light seasonings in place is really all you need when grilling seabass steaks.
Seabass Steaks Near Me
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FAQs about seabass steaks
Even though fish referred to as seabass aren't all related, they typically have some shared characteristics. These include a large head and mouth, elongated body, tight scales, and a broad and fork-less tail. Fish called seabass also generally spend at least part of their life in the ocean. You can expect fish known as seabass to deliver a mild, sweet flavor. The meat turns white when it's cooked.
Although some species of seabass have high omega-3 fatty acid levels, most aren't considered oily in culinary terms. Pro-tip: If you're looking for quality seafood as an omega-3 source when shopping for seabass steaks, Barramundi have a particularly high level.
Many people consider black seabass the tastiest fish from the ocean. This variety of seabass is also low in calories and fat, contains omega-3s, and is a good source of selenium. Black seabass also has low to moderate mercury levels.
The recommended internal cooking temperature for fish is 145 degrees Fahrenheit at the thickest part. You can also tell when your seabass steaks are done once the meat flakes easily with a fork and is opaque completely through the middle. Lightly lift the seabass meat with a fork, and you should reveal an even color through and through. The meat also won't hold together once it's done.
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