Thursday Delivery!

Here it comes! Seabass! If you haven't had it, it's amazing. If you have had it, you know what I'm talking about.
This fish is a wonder to work with. We typically get one single ten-pound filet in at one time. White as a sheet, the thickness ranges from 1 inch at the tail to 3 inches at the head end. We prefer to cook it hard and fast! This way, it achieves a cripness on the exterior and a juicy and flaky center. Best fish I've ever tasted.
Let's talk about some methods of preparation! Seabass lends itself well to fruited butters and chilis!