Also commonly referred to as a “Knob Head”  due to the Jumbo sized males having a large hump on the top of their heads. Black Sea Bass has a mild, fresh, somewhat delicate flavor and a tender but firm texture. The meat is sparkling white and translucent. The firm, lean meat cooks up snow white. Black Seabass will be available from fall until spring. It is a fish that we target once diving slows down.

Black Seabass have an even pattern of white diamonds along their dark sides, the sides are generally smoky gray or bluish black. As juveniles they utilize nearshore waters. Then, they move to deeper water as the water cools and they mature. Black Sea Bass can be found around artificial reefs, rough bottoms, wrecks, piers, pilings, rocks, and jetties. They feed on mussels, clams, oysters, barnacles, crabs, shrimp, and small fish. This is an extremely easy fish to catch but its the most expensive fish we target due to heavy state and federal regulations.

Whole seabass come fully dressed and ready to be cooked, scaled, gutted and with the gills removed.