Dicentrarchus labrax

Wild Bass

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

BASS ARE ON THEIR ANNUAL BAN SO THEY'RE OFF THE MENU UNTIL APRIL 2026!

Wild bass are truly special fish prized by chefs and food lovers for their firm texture, clean flavour and sheer presence on the plate. The bass we sell are usually between 1kg and 2kg each but reach up to around 5kg, with the larger fish particularly sought after.

Much of our supply comes from Newlyn, where landings can be strong, although availability naturally varies with tides and weather. We also buy directly from local fisherman Jim Hackett when he's fishing. Jim fishes out of Selsey on the Sally Ann and catches each bass individually using rod and line, then drives them straight to us, meaning they can be on our counter within hours of leaving the water.

If your preferred size isn’t showing on the website, it’s always worth getting in touch. We may still be seeing some larger fish come through, and we’re happy to advise on what’s available and add orders manually where possible.

Seasonal Closure – Why Bass Disappear in February & March

Wild sea bass are subject to an annual closed season from 1 February to 31 March, with fishing resuming from 1 April.

This temporary ban exists because bass are spawning during this period. Leaving them undisturbed at this crucial stage allows stocks to replenish naturally and supports the long-term health of the fishery. It’s a short pause that plays an important role in maintaining future availability of this spectacular species.

We’ll be watching closely for the first new-season bass from April and will share updates as soon as they return.

Whole roasted wild sea bass makes a show-stopping centrepiece for any special occasion. A generous sprinkle of sea salt, a little crushed garlic and a handful of fresh herbs in the cavity is all it needs. Drizzle with good olive oil and roast in a hot oven until just cooked then take it straight to the table and let it do the talking.

If you prefer your bass filleted, keep it simple and bold: season well with sea salt, pan-fry skin-side down in hot oil until the skin is crisp, then finish briefly on the flesh side. The result is golden, crackling skin with succulent, meaty flakes underneath.

Servings & Portion Guide: A whole sea bass of around 1kg is ideal for two people. As a guide, allow 400–500g of whole fish per person. If you choose to have your bass filleted, remember that you’ll lose roughly 50% of the whole fish weight once the head, bones and trimmings are removed. If you’re unsure on sizing, just ask...we’re always happy to advise on the best option for your table.