Filetes de lubina negra congelados

• Wild or Farmed: Wild
• Availability: Seasonal
• Package Size: 2 Lb
• Form: Frozen Fillet
• Fillet Size: Each fillet is anywhere between 2 to 6 ounces on average depending on current stock.
• Harvest Area: East Coast, MA, RI, NY, NC, depending on the season
• Scientific Name: Centropristis striata

• Pan-Seared Sea Bass with Lemon-Caper Butter: Thaw and pat the skin bone-dry. Sear skin-side down in a hot skillet until crisp, flip briefly, then baste with melted butter, lemon juice, capers, and fresh parsley for a classic bistro finish.
• Crispy Skin Sea Bass over Warm White Bean Salad: Pan-fry the skin to a deep crunch and serve over a warm ragout of Cannellini beans, garlic, wilted spinach, cherry tomatoes, and extra virgin olive oil.
• Poached Sea Bass in Tomato & Saffron Broth (Bouillabaisse Style): Gently simmer fillets directly in a white wine, fennel, saffron, and crushed tomato broth. The firm flesh holds together without falling apart in the liquid.
• Blackened Sea Bass Tacos: Rub fillets with Cajun seasoning and sear in a cast-iron skillet. Serve tucked into warm corn tortillas topped with red cabbage slaw, diced avocado, and a squeeze of lime cream.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.