In the wild they are found from the Mediterranean to Norway in spring and summer, they grow up to 7kg, and are a prize catch, especially when line caught.
Now, thanks to farming in the Mediterranean, this highly rated fish is not only considerably more affordable, but available in plentiful supply all year round. The only difference is that farmed Bass have a slightly higher fat content.
Bass are fished by trawl nets, longlines, purse seines, trammel nets and rod and line.
Fish from 300g-600g are ideal for simply gutting, scaling, stuffing with herbs and baking or grilling. Skin-on fillets (two per person from a 400-600g fish, or one from a 800g) are great for grilling or pan-frying.