DetailsOur home cured sea bass fillets are smoked slowly over oak chippings to produce a deep flavour. These fillets are cold smoked and will need grilling or baking for a few minutes until they are tender and tasty. You might also like to try the "boil in the bag" cooking method by dropping the vacuum pack in to boiling water for 5 to 10 minutes.
One vacuum pack contain 2 fillets. On some occasions this fish will be supplied frozen. Packaging may vary from picture shown.
LandedWhere possible we source locally line-caught wild sea bass, when wild bass is unavailable we source the finest farmed bass from selected producers according to the quality of their fish
- Storage & Preparation
Storage & PreparationStore your smoked sea bass in the refrigerator and consume within 3 days; or place in the freezer and consume within 3 months. Defrost in the refrigerator overnight.