Bass have been cultivated around the Mediterranean for thousands of years, long before modern aquaculture, making them one of Europe’s oldest traditionally farmed fish. It’s no surprise that our farmed bass have become a firm favourite on our counters.

Originally introduced when the first annual restrictions were placed on wild-caught bass, they were immediately embraced by our customers and have remained ever since. Carefully reared and beautifully consistent, they offer clean flavour, firm white flesh and excellent reliability all year round.

We now stock them throughout the year, alongside wild bass when available, giving you the choice to select whichever you prefer. Both have their place, it simply comes down to season and personal preference.

Whole fish roast beautifully on the bone, while fillets pan-fry effortlessly for a crisp skin and delicate, flaky finish.

Did you know…?
The term 'seabass' became popular in supermarkets in the 1980s as a softer marketing name - but fishmongers have always simply called them bass.