Fresh Sea Bass Split For Steaming

Sea bass, split open down the back and laid flat: silvery grey skin with fine scales and dark speckling, and thick white flesh with a faint pink line along the centre. One is shown cut into thick cross-cut pieces on a plate in a working kitchen, again butterflied whole on a bench beside three triangular fillets, and again steamed on a white plate with a piece of skin-on fillet alongside.

The flesh is firm and white with a mild, sweet flavour. Steam it whole with ginger and spring onion, pan-fry the pieces until the skin crisps, or poach them in a broth.

• Split down the back and laid flat
• Silver-grey skin, fine scales
• Thick white flesh, mild and sweet
• Steam whole, pan-fry or poach

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.