When many anglers hear someone mention "bass," they often think stripers or fresh water black bass. But, here on Nantucket, we also catch black sea bass. They are surprisingly great fighters and fantastic to eat. Long known by commercial fishermen as "rock bass," this species also carries the somewhat endearing name of "old humpback," due to the enlarged area above the head that is characteristic of many old males.
Black sea bass are best caught from May through summer in and around underwater structures (wrecks, jetties, and piers). The black sea bass is predominantly a bottom-feeder, although it will occasionally strike at plugs, jigs, or lures. The most commonly caught fish weigh from ½ to 2 pounds.
The firm, white flesh of this species is a favorite of many. In restaurants, black sea bass are often called "squirrel fish," and Chinese restaurants will serve delicious whole deep-fried bass as "Hunan fish." My wife and I coat the filets in a crumb mixture of crushed saltines and almonds and fry them in butter – EXCELLENT.
But, remember, with any species, take home only what you are going to eat – toss the others back so you can catch them next time!
Capt Josh
Reference: Mass Div of Marine Fisheries
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