Black Sea Bass

     Black Sea Bass, or Stereolepis gigas, are dark brown or blacked colored fish with dark spots all over its body. Black Sea Bass have a very uncommon dorsal fin. Their dorsal fin is one whole fin across the whole back, but it looks as if it is two separate fins. The front of the fin is used as a defense mechanism to spike any predators (Black Sea Bass Photos and Fish Species Information). Black Sea Bass have an average size of one and a half pounds. The world record Black Sea Bass weighed 428 pounds, and it only took the fisherman 57 minutes to catch it (PHOTO: World Record Sea Bass). 
     Black Sea Bass are relatively easy to catch. Black Sea Bass are bottom feeders therefore you will need to fish the bottom of wherever you are fishing. You will need a weight that is small enough so you can feel the fish bite, but big enough to take your bait to the bottom. Lures are not the choice of most fisherman but lures sometimes work. Most fisherman prefer real bait such as shrimp and squid when fishing for Black Sea Bass. All you have to do when fishing for Black Sea Bass is drop your bait into the water and wait for a bite (How to Catch a Black Sea Bass). 
     Choosing the right time of year is one of the most important things to do when fishing for Black Sea Bass. If you are fishing in the North the months of May through August is your best time to fish. If you are farther South, it is best to fish in the months of February through August. As stated before, Black Sea Bass are bottom feeders, and thanks to this they can be located near reefs, piers, and wreckages (How to Catch a Black Sea Bass). 
     If you are lucky enough to catch a Black Sea Bass big enough to cook , their meat is delicious. Here is a recipe courtesy of "SanDiegoRestaraunts.com"

Ingredients

• 1 lb. black bass filets, cut into four even pieces
• (to taste) salt and pepper
• 2 oz. olive oil
• 4 braised artichokes (see recipe)
• 1/2 lb. blanched broccolini (see recipe)
• 1/2 lb. roasted pearl onions (see recipe)
• 1 Tbsp. parsley, minced
• 1/4 C. tangerine vinaigrette (see recipe)

Directions

Place enough water in a container to submerge the 4 artichoke hearts. Add the juice of 3 lemons and the lemon shells to the water. The citrus in the water will keep the artichokes from turning brown. 

To trim the artichokes, hold an artichoke with the stem end toward you and pull off the very small bottom leaves. Working your way around the artichoke, bend the lower leaves back until they snap and break naturally, and then pull them off. Continue removing the tougher outer leaves until you reach the tender yellow inner leaves. Set the artichoke aside and repeat with the remaining artichokes. 

Cut off the stems flush with the meaty artichoke bottom. As you work, rub the cut surface with a lemon half to keep the flesh from discoloring. Turn each artichoke on its side and cut off the top two-thirds of the artichoke, from its tips to where the meaty heart begins. Discard the trimmings. The remaining artichoke hearts should be 1 to 1 ½ inch high. 

Hold an artichoke heart in your hand, stem end down. Using a sharp paring knife, trim the sides of the heart all around to remove the tough dark exterior -- this is easiest if you turn the artichoke while keeping the knife held in place. Then turn the artichoke stem side up and, working around the artichoke, trim the bottom of the heart at a 45-degree angle to remove all the dark green exposing the light flesh. Rub all cut portions with lemon. With a melon baller or a sharp spoon, scrape out the fuzzy choke, beginning at the outside and working toward the center of the heart. Give the heart a final check and trim away any remaining rough spots. Drop the heart into the lemon water and repeat with the remaining artichokes. 

Preheat a small saucepot over medium-high heat. Add oil, shallot and garlic and reduce heat to low. Sauté for 2-3 minutes, stirring often. Try not to color shallot and garlic. Add artichokes, wine, and stock and bring to a boil. Reduce heat to a low simmer and cover. Cook for about 20-30 minutes or until artichokes are fork tender. Season with salt and let artichokes cool in the liquid. When cool enough to touch, quarter the artichokes and reserve in liquid.

Note

Artichokes may be prepared ahead of time; they will keep 2-3 days in the refrigerator.

Works Cited

"Black Sea Bass - Fish Southwest Florida .com." Fish Southwest Florida - Southwest Florida Fishing Regulations, Licenses and Gear. Web. 11 Nov. 2010. <http://www.fishsouthwestflorida.com/BlackSeaBass.cfm>.

"Black Sea Bass Photos and Fish Species Information." Mexico Fishing Reports, Fish Photos, and Fish Species Identification Information. Web. 11 Nov. 2010. <http://www.mexfish.com/fish/bsbass/bsbass.htm>.

"How to Catch a Black Sea Bass." EHow | How To Do Just About Everything! | How To Videos & Articles. Web. 11 Nov. 2010. <http://www.ehow.com/how_2343205_catch-black-sea-bass.html>.

Knibb, Jason. "Atlantic Black Sea Bass Recipe." San Diego Restaurants.com - San Diego Dining Guide. Web. 11 Nov. 2010. <http://www.sandiegorestaurants.com/recipe.cfm/restaurant/251/AtlanticBlackSeaBass>.

"PHOTO: World Record Black Sea Bass (1905) - Southern Maryland Fishing." Southern Maryland Fishing. Web. 11 Nov. 2010. <http://www.southernmarylandfishing.com/news/127/PHOTO-World-Record-Black-Sea-Bass-1905.html>.