The California white seabass season is open and going strong. In the 1980s the declining seabass fishery was part of an experimental program (Ocean Resources Enhancement and Hatchery Program) that used hatchery fish to enhance wild seabass populations. Not only was that strategy successful (the fishery has completely recovered), but Seafood Watch now considers California white seabass a "Best Choice."
In spite of its name, however, California white seabass really isn't a seabass—it's a type of croaker. Its flesh is meaty and firm, and its flavor is mild and some say sweet. It is great for grilling but it can also be baked, sautéed, or (our favorite method) pan-roasted. Low mercury level. Kosher.
1 lb. for $17.00
-- Seabass with Citrus and Soy (Bon Appétit)
-- Seabass with Prosciutto and Sage (Katie Caldesi / Food and Wine)