Black sea bass is often confused with striped bass or tautog, which is also called blackfish. Black sea bass has a mild, fresh, somewhat delicate flavor and a tender but firm texture. The meat is snow white when cooked. Black sea bass is one of the best small fish to bake or grill whole.
Black Sea Bass are caught among rocky structures by both recreational and commercial fishers. They begin life as females and become males by the time they’re five years old, a characteristic that has the potential to increase their vulnerability to fishing pressure. In the Mid-Atlantic, good management in recent years is helping Black Sea Bass recover and they’re no longer overfished. In the South-Atlantic, however, Black Sea Bass are considered overfished and overfishing is still occurring.
Black sea bass, a true sea bass, is commonly caught by commercial and recreational fishermen, along the entire U.S. Atlantic coast. The most common methods used to fish for black sea bass in the north Atlantic are trawling, pots and traps and hook-and-line. There are some environmental concerns associated with trawling and pots and traps, such as habitat destruction and bycatch, especially with trawling.