Thank you so much, Brian! And Disco! Delicious it was! Indeed!
And Chef JJ, I am with you! (On the scallop taste and so forth)!
These are treats when they come.
I had stopped getting them, as my favorite food on earth is "Cobia" and so I have my New Year's Eve delivery coming of Cobia, (how grateful am I), and had thus sort of stopped on sea bass altogether, until seeing it the other day.
Anyway, delicious stuff. And JJ, thank you tons for watching and for nice support! I value your expertise indeed!!!
And Trikefreak, if I am not mistaken, (and JJ feel free to correct me if I am wrong here) but the "black bass" that I know, and from living in Greece, (called "lavraki") is the "Mediterranean" sea bass which is an entirely different fish albeit also delicious! It's like bronzini etc. (White bass, black bass, it all goes into that category and they eat the whole thing, eyes, cheeks, skin, and it is WON-DER-FUL)!
But it does not taste at all like Chilean sea bass (to me) and so the closest thing I can think of in this country, (or specifically in New England where I am), is if you grilled a whole 'striper' and then yesm that would indeed taste like the "lavraki" in Greece.
Hopefully this helps in some way??? Otherwise, ignore me!!!! Smiles. But both Mediterranean Sea Bass, and Chilean, are fantastic, despite how different from one another they indeed are.
Happy all!!!!!!!!! Cheers! - Leah