Sea Bass (Epinephelus quernus)
Sea Bass
Selection
Catch fish in deep water (300 to 900 feet) using deepwater handline gear. Best to catch from October to December and from February to April.
Storage
Keep fish brined and in ice. Can be frozen for longer storage.
Preparation
- Wash fish well before use.
- Remove the guts with a knife.
- Can be eaten raw.
- Can be steamed, baked, poached, or make into soup.
- (Hawaii Seafood Council, 2012).
Photo Source
Randall, J.E. (via fishbase.org)
Sea Bass
Sea bass, also known as grouper, can change skincolors to blend with its environment. It is often seen as black, brownish, or reddish in skin color. The flesh is delicate, mild in flavor, and clear white in color (Hawaii Seafood Council, 2012).
Traditional Names
- Hawaiian – hapu‘upu‘u
- Samoan – ataʻata