New England fish chowder, with redfish, cod, [black] sea bass & halibut cheeks from @TheLocalCatch & @wavehillbreads rye.

BLACK SEA BASS is a great source of naturally lean protein. It has a mild, fresh, somewhat delicate flavor and a tender but firm texture.

Black Sea Bass is frequently used in Chinese cooking. Try it with a ginger-and-soy-sauce dip. The flesh holds together well and can be used in chowders and soups. The skin is very attractive, so don’t hesitate to display it when serving.

Our fresh, local, sustainably-wild-caught Black Sea Bass has a quarterly season, and this quarter will close soon!

From our Twitter friend, Mitchell Hirsch: