I have the best fishmonger around. He always has a large selection of fresh seafood, caught locally that day. Today he had about ten wild seabass. Farmed is good but wild is out of this world gorgeous.
So I purchased one. It was only my wife an me eating. I would have loved to purchase more but that would have been a bit greedy.
I usually purchase my seabass whole and then fillet them myself when I get home. The bones and head are delicious for making stocks and soups. I bone the fish by hand without a knife. I would love to show you how to do this but it proved a bit difficult boning and photographing all at the same time.
You could of course ask your fish monger to fillet the fish for you and then keep the bones. Why didn’t I think of that before now?
I must be losing it a bit.
When searing seabass, it is important to get all of the moisture out of the skin. If you don’t the skin won’t get crispy and you will be left with a wet, oily fish on your plate.
Try scraping the skin with a chefs knife a few times. You will see the moisture coming out as you do.
By the way, the sauce that I served the bass on is also good on it’s own or over pasta. The sauce and the seabass together were a real treat.