Description: The basic color of the sea bass is dark brown or bluish-black. The dorsal fin has rows and stripes of white on black. The large males have iridescent blue and ebony markings, and fatty hump in front of dorsal fin. The females may have indistinct vertical barrings; topmost ray of caudal fin much elongated in adults. The caudal may be tri-lobed. There is a sharp spine near posterior margin of the gill cover. The scales have white or pale blue centers.
Similar Fish: The bank sea bass
Where Found: The sea bass loves structures or reefs offshore. Smaller sea bass can often be found in finger channels inshore. They are commonly found near pilings, wrecks, rock jetties and on rocky bottoms in shallow water.
Size: Commonly sea bass are approximately 1 1/5 lbs and about a foot long. Black sea bass are reported to live as long as 20 years and reach a maximum adult size of two feet.
However, individuals longer than 15 inches (approximately the size of an eight-year-old fish), are uncommon. Large fish are more common offshore than in the Bay.
USA Record: New York, 9 lbs., Atlantic Ocean by angler Sal Vicari 10/10/1993
World Record: 9 lbs. 8 oz. on Jan. 9, 1987 by angler Joe Mizelle Jr. in Virginia Beach,
VA also Jack G. Stallings Jr.
Bait used: The anglers bottom fish using squid and other natural baits.
Tactics to catch: The sea bass are sight predators and feed during daylight hours relying on swift currents and wide open mouths to catch their prey.
Climate (water temperature range): The sea bass prefer temperate climate.
Spawning habits: The spawning period varies according to location. In the mid-Atlantic at depths of 59-148 feet in the continental shelf spawning occurs from June through October. The fish eggs (280,000 from fish of ages between two and five) float in coastal water anywhere from two to fifty miles offshore in water that is 108 feet and 58 to 82 degrees F. These eggs contain an oil globule. The eggs are buoyant, floating in the water column until they hatch 1 ½ to 5 days after fertilization. The larvae drift in bays, inlets, and offshore areas; they become bottom-dwelling when they have grown to about ½ inch in length.
The younger bass move to bays and estuaries inshore. to hide in vegetation around wharves, piles, oyster reefs and other submerged structures. Sometimes remaining there during the entire winter while others migrate offshore to deeper waters.
Strangely enough they are protogynous hermaphrodites with the older females becoming breeding males. sex reverse occurs between August and April telling us this reversal happens after spawning in some females between nine and thirteen inches in length.
Table food? The sea bass are extremely flavorful when marketed fresh. They may be eaten fried, broiled and baked.
The firm, white flesh of this species is a favorite of many. Bass are easy to fillet, especially when chilled, and yield a thick slice of meat. Some fillets are thick enough to slice lengthwise or to cut into nuggets for frying. Larger fish can be cut into steaks and cooked like striped bass. In restaurants, black sea bass are often offered as "squirrel fish," and Chinese restaurants will serve delicious whole deep-fried bass as "Hunan fish."
Try broiling black sea bass fillets. When broiling, fold under the thin section from the tail area to allow more even cooking. Place the fish in a greased pan; sprinkle with fresh ground pepper and paprika, and dot with butter or olive oil. Broil 5 to 6 minutes on each side, depending upon thickness, until the fillets are golden-brown. Be careful not to cook too long, as the fillets will dry and become somewhat leathery.
Feeding habits: The sea bass eat small fish, crustaceans and shellfish.
Remarks: The black sea bass, like many other fish, has the ability to adjust it's color according to its environment.
References:
The Virginia Institute of Marine Science
Fish Base
Wikipeda
The Chesapeake Bay Program
landbigfish.com 
LinkBack URL
About LinkBacks
Sea Bass 
Bookmarks